APRON AND PANS - FRESH FISH PEPPERSOUP
Ingredients
1 medium sized catfish
One big bulb of onion
Scent leaves (a handful)
Utazi leaves (very little)
Peppersoup spices
Half cup of ground crayfish
Fresh pepper
Salt
Preparation
Note: It is better to use a smaller pot while making peppersoup so that all the ingredients would easily soak with the fish or meat, and it wouldn’t take lots of water to get the fish submerged.
Start by washing the fish thoroughly, most people fail to do this properly. Normally, the fish is cut in the market by the seller to serve sizes so just transfer into a bowl and soak with hot water at 80 – 90 degree celsius, very boiled water will end up peeling the skin of the fish. Wash to remove the slimy outer layer completely.
Prepare all the necessary ingredients - pound the fresh red pepper and half cup of crayfish together with a mortar and pestle. Also slice the utazi leaves, uziza, onions and scent leaves and set aside in a bowl.
Transfer the washed cat fish into the cooking pot. As advised above, it is better to use a small pot where the fish parts are very close to each other, this will allow the proper incorporation of the ingredients and help you make very delicious peppersoup.
Once you have transferred into a pot, start cooking. Allow to boil before adding all the ingredients. Before that, make sure you add enough water, at least until the fish parts are completely submerged.
Add salt, spices, crayfish and pepper paste. You could add the leaves now or later. Make sure the ingredients are not suspended on top.
Cook for three to five minutes then add the onions (and all the leaves, if you did not add them previously).
Your peppersoup is ready. Serve with a chilled drink.
1 medium sized catfish
One big bulb of onion
Scent leaves (a handful)
Utazi leaves (very little)
Peppersoup spices
Half cup of ground crayfish
Fresh pepper
Salt
Preparation
Note: It is better to use a smaller pot while making peppersoup so that all the ingredients would easily soak with the fish or meat, and it wouldn’t take lots of water to get the fish submerged.
Start by washing the fish thoroughly, most people fail to do this properly. Normally, the fish is cut in the market by the seller to serve sizes so just transfer into a bowl and soak with hot water at 80 – 90 degree celsius, very boiled water will end up peeling the skin of the fish. Wash to remove the slimy outer layer completely.
Prepare all the necessary ingredients - pound the fresh red pepper and half cup of crayfish together with a mortar and pestle. Also slice the utazi leaves, uziza, onions and scent leaves and set aside in a bowl.
Transfer the washed cat fish into the cooking pot. As advised above, it is better to use a small pot where the fish parts are very close to each other, this will allow the proper incorporation of the ingredients and help you make very delicious peppersoup.
Once you have transferred into a pot, start cooking. Allow to boil before adding all the ingredients. Before that, make sure you add enough water, at least until the fish parts are completely submerged.
Add salt, spices, crayfish and pepper paste. You could add the leaves now or later. Make sure the ingredients are not suspended on top.
Cook for three to five minutes then add the onions (and all the leaves, if you did not add them previously).
Your peppersoup is ready. Serve with a chilled drink.
Comments
Post a Comment