INGRIDENTS
- 4 seeds Ehu or Ariwo or Calabash Nutmeg.
- Chilli Pepper (to taste)
- 2 teaspoons crushed Dry Uziza (optional)
- 2 medium onions.
- Salt (to taste)
- 3 stock cubes.
- 100g of shrimps
- Meshed fresh peppers
- 60g aniseed pepper (Sichuan/Szechuan peppercorns)
- 50g coriander seeds
- 50g cumin seeds
- 50g fennel seeds
- 30g whole black peppercorns
- 25g cloves
- 50g allspice
- 50g dried ginger
- 25g ground cinnamon
- 1kg of a healthy properly washed catfish.
HOW TO PREPARE
Gently toast the whole spices – aniseed pepper, coriander , cumin, fennel seeds and black peppercorns in a pan, for a minute or so. Remove from the heat when the fragrance starts coming through.
Allow to cool then in a spice grinder, combine with the ground spices and blend till fine. Store in an airtight container and use as required.
Put chopped Catfish and shrimps in a large pot and cover with some of the water (about 500ml). Add a tablespoon of the spice mix, some salt, the maggi bouillon cubes, some red chilli powder, the crayfish if using and the lemon grass bundles. Stir and allow to simmer on low heat till liquid comes to a boil.
When the liquid comes to the boil, add the remaining 2 litres of water and the rest of the peppersoup spice mix. Allow cook on medium – low heat . Adjust salt and pepper to taste and simmer till the fish and shrimps are properly cooked but isn’t falling off the bone.
Bring down from the fire, serve and enjoy