One of the things that makes growing up in Nigeria fun, is the variety of yummy dishes that our dedicated Nigerian moms make happen everyday. Whether its a pregnancy craving or you feel a little bit under the weather, or the weather is kinda chilly or you just had a baby, peppersoup is one meal that comes in handy. How to bring the photo to reality? Here is how.
Ingredients for Catfish Pepper Soup
4 Ehu or Ariwo or Calabash Nutmeg seeds
Habanero Pepper or chilli pepper (to taste)
A few scent leaves
2 medium onions
Salt (to taste)
2 big stock cubes
Before you cook
Wash and cut the cat fish into thick slices. Boil some hot water and pour on the pieces of fish, stir and remove immediately. This makes the skin of the fish so that it does not fall apart during cooking.
Use an old frying pan to roast the Ehu seeds (stirring constantly) till you can smell it. When you start to smell that distinctive aroma, you its time to take it down or you could take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done.
Then peel off the membrane from all the Ehu seeds and grind with a dry mill. Cut the onions into tiny pieces. Wash and pick the scent leaves and tear them up with your fingers into small pieces.
Place catfish pieces in a pot and pour water to just cover the fish, add the stock cubes and boil, once it starts to boil add the ground ehu, onions, habanero pepper and scent leaves and continue cooking.
Once the catfish is done, add salt to taste and leave to simmer for about 5 minutes and there you have it! Your Nigerian peppersoup is ready to mingle with a chilled drink or with Agidi, or Boiled White Rice or Boiled Yam.
Catfish Pepper Soup should always be served hot.