It’s all about making the weather endurable and I’ve got something for you; The fish pepper soup. In truth I don’t really like fish but I wouldn’t mind one right about now. Fish pepper soup is about the best thing that could happen to me at this moment and the reason is the fact that I cannot be bothered about chewing vigorously on goat/cow meat my teeth is stiff from the cold but with fish it would just go in smoothly no hassle required.
A lot of people love the cat fish pepper soup aka point and kill (not me) but I found this tilapia fish recipe that am sure everyone would certainly enjoy.
What you’ll need:
- 1 Tilapia (gutted and cleaned out)
- 2 Tbs pepper soup spice
- 3 cups water
- 1 Tbs chilli pepper
- 1 Teaspoon bitter leaf (vernonia amygdalina)
- 1 Tbs Efirin/scent leaf (clove basil).
- Seasoning to taste
- Salt to taste
- 1 teaspoon black pepper
- Freshly chopped or ground onions.
How to proceed;
Watch this video of nigerian food blogger nigerian food channel as he prepare’s his tilapia fish pepper soup.
When preparing the fish pepper soup I would prefer fresh spices from the market and for those of you who would love to get the names of those spices here they are below
- Anise pepper
- Anise seeds
- Cayenne pepper or red pepper
- Coriander seeds
- Cumin seeds
- Dried Ginger
- Fennel Seeds
- Tamarind pulp
All of this can be bought at the local market or some local store’s. Just remember when using the fresh ingredients, pound them nicely in a mortar, then boil in enough water, when you begin to feel the heat (you start to cough) which is after about 10 minutes then turn off the stove. Take the water and drain into a clean pot and begin your pepper soup by adding bullion cubes and salt to taste.
The pepper soup can be served with boiled yam or boiled plantain and it’s the perfect hot food for this weather.
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