Fisherman Soup

This soup is “The go-to recipe” if you are feeling a bit under the weather. The perfect recipe for flu like symptoms. It does not cure diseases but it makes you feel so good. We love to do it spicy when we are feeling down and it will open your sinuses. Back in Côte d’Ivoire, it is called the fisherman soup because it contains a lot of products from the sea. I am doing mine a bit different compared to most recipe. I omit to add snails since they are not from the sea, the fisherman should have no business with them. My Ivorians peeps will ask me “how about the crabs?”, well for this soup I already had to peel the crayfish and shrimp, but feel free to add some.

After the recipe I put some links where you can find the non fresh ingredients on Amazon.


  • 1 lb crayfish
  • 2 lbs tilapia fish
  • 1/2 lb shrimp
  • 2 crabs
  • 2 big onions
  • 2 tomatoes
  • 10 djansang seeds
  • 1/2 garlic bulb
  • 3 laurel leaves
  • 1 dry lemongrass leaf
  • 2 habanero pepper
  • Red palm oil
  • 500 g Attiéké (cassava couscous)
  • 1 seasoning cube
  • Salt and Black Pepper


In a casserole, put 4 cups of water.

Add the crayfish, shrimp, crab, onions(peeled), tomatoes, djansang, laurel, garlic, lemongrass leaf, habanero pepper, 4 tbsp red palm oil, salt, black pepper.

Let everything boil for 25 mins. The onions and tomatoes should be very soft at this point.

Remove the tomatoes, onion, djansang, garlic and grind them.

Put the mixture back in the sauce and add the fish.

Reduce the heat and add the seasoning cube.

If the heat is too high, the soup will boil and the fish will break.

Let it cook for 20 minutes.

In the meantime, warm up your attiéké according to the package.

While the attiéké is still hot, add 4 tbsp of red palm oil and about 4 pinches of salt.

Mix it well until all the attiéké turns orange.

If you warmed up your attiéké hours before and it is still not hot, warm the red palm oil before adding it to the attiéké.


The links below for some ingredients

Attieke = cassava couscous

Red palm oil  



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