Fish Pepper Soup

Fish Pepper Soup

Fish pepper soup is best served hot; the combination of mixed African spices clears your throat and head, leaving your taste buds yearning for more.

  • 20 Minutes

    Cooking Time

  • Medium

    Difficulty

  • 20 Minutes

    Prep Time

  • 3 People

    Serves

  • Fresh Fish
  • Ehu or Ariwo or calabash
  • 4 nutmeg seeds
  • Pepper (to taste)
  • 2 teaspoons of dry Uziza (optional)
  • 2 medium onion bulbs
  • 2 tablespoons of ground Crayfish
  • Salt to taste
  • Knorr cubes.

  1. Place the pieces of fish in a pot and pour enough water to cover the contents of the pot.

  2. Add your Knorr cubes and onions then cook till done.

  3. When some of the water has dried up, add more water to bring it to the level of the contents of the pot.

  4. Add the ground Ehu, crayfish, dry Uziza, chilli pepper and salt to taste.

  5. Cover the pot and leave to boil for 5 minutes and the pepper soup is ready to be served

  6. Always serve hot.

Knorr product used

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