Pepper Soup
Light peppery broth with catfish and country spices.
Ingredients
- 1 kg Catfish
- 3 tbsp Pepper soup spice mix
- 2 Scotch bonnet
- 1 Onion
- 4 cloves Garlic
- 2 tbsp Ginger
- 1 cup Scent leaves
- 2 Stock cube
- 2 tbsp Lemon juice
- 2 tsp Salt
- 6 cups Water
Method
- Clean the fish — Wash with lemon and salt to firm the flesh and remove sliminess.
- Build the broth — Boil the water with onion, garlic, ginger, chili and pepper soup spice for 15 minutes.
- Add the fish — Lower the pieces in gently and simmer 12 minutes without stirring so they stay whole.
- Season — Adjust the salt and heat.
- Add scent leaves — Drop them in off the heat so they stay fragrant.
- Pepper Soup is ready — Serve very hot in bowls with yam or plain.