Good day, everyone.
Pepper Soup is a West African delicacy made with various types of fish or meat, and it is peppery, light, and watery in texture. I normally serve this soup with a side of steaming rice or a chilled Zobo Drink; it's the perfect mix; and when I'm sick, I just eat it plain. Yum, yum, yum, yum, yum, wow, yum So, without further ado, here's my Catfish Pepper Soup recipe. I made this with my favorite fish (Cat Fish) and it never disappoints; I'm sure you and your relatives will enjoy it as well.
INGREDIENTS
The Catfish
Bonney Pepper
Ugu Leaf (Spinach)
Bay Leaves
Pepper Soup Spices
Grounded Crayfish
Salt and Maggi to taste.
Step 1: Clean the Catfish by placing the Catfish in a bowl, add salt, and hot water. The sticky skin will peel away, killing any bacteria that may be present. Repeat the process three times more, then rinse with cold water and leave aside.
Step 2: Get a mortar and pestle, now pound the Bay leaves and the Bonney Pepper together, you can as well use an electric blender if you have one.
Step 3: Rinse the Catfish again then place it in a cooking pot. Add the blended Bonney Pepper and Bay leaf mixture, followed by at least 3-4 cups of water, depending on the quantity of the soup you want. Cut and slice the Ugu leaf and rinse.
Step 4: Put in the pepper soup spices, ground crayfish, the Maggi and the sliced Ugu leaf (Spinach). Cover the pot and cook for 25 to 35 minutes over medium high heat. After all of the ingredients have mixed together, the soup will turn a light brown color. Allow for another 10 minutes of cooking after adding salt to taste.
Step 5: Reduce heat to simmer, taste and add a pinch of salt if needed. Simmer for 3-5 minutes.
Here we go.. the catfish pepper is ready!!... Enjoy with a cold Soft Drink or Beverages 😉
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