Pepre watra is a fiery Surinamese soup that is packed with heat from chilies and umami from the seaweed broth. The light, flavorful soup is usually served over rice and make a perfect meal for a cool summer evening. Plus, this soup requires almost no prep work, simply toss all of you ingredients into a pot and let them simmer for a bit – it's that easy!
To begin, add the dried wakame to a bowl and cover it with water to let it rehydrate.
Sautée the onion and garlic over low heat for about 2 minutes before adding the diced tomato and cook them for another 3 minutes or until most of the moisture has evaporated from the tomato.
Now add the pepper (whole or chopped), dried allspice berries, chopped celery leaves, vegetable bouillon, rehydrated seaweed, and water (optionally add some chopped bok choy). Turn the water to a boil and let it simmer for about 50 minutes on medium/low heat.
Add your salt and pepper to taste.
Before serving the soup, remove the allspice berries.
Sever it with rice, cassava bread or the way you prefer to eat your soup.