So today I decided to prepare a classic favourite of mine... Fish Pepper Soup! This is an easy and simple recipe and it takes about twenty mins in total to complete. Firstly, you want to clean the fish. I am using my favourite Tilapia but another go-to for me is Panga fish (despite its controversy).
I like to scrape the body to get rid of the scales and also ensure that the fish is degutted. Then I pour hot water onto the fish, this will help prevent the fish from breaking up into tiny pieces when you start cooking it. Remove the hot water immediately. As I was using frozen fish, It was now easier for me to cut up the fish as seen in the images below:
I also trimmed off the spiky parts, the head and the tail. Put the fish in a boil to one side and begin to chop up one onion, a clove of garlic and one habanero pepper. Alternatively you could put these into a blender for a finer finish. I don't mind seeing the bits in the soup.
Then you want to bring the fish to boil in a pot with one and a half cups of water and the onions. Once the fish begins to boil, add your salt, a teaspoon of curry powder, a teaspoon of chicken powder / a bouillon cube. I also put three maggi cubes however two would've been just fine.
Leave the soup to simmer for about five minutes and then it's ready to eat! Serve hot and eat alone like I love to do or with fluffy white rice.
After my 20 years of trial and error in the kitchen, this is one of the recipes that is tried and true! It never fails me! I love to experiment a bit with the seasonings that I add but I've found that this combo works the best for the days when you're in a hurry but want a tasty but filling Nigerian snack. I have more recipes that I've been polishing and will be sharing with you all in due time!
As always love,
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