Fresh Fish Pepper soup

MrsChocT · May 14, 2009 , 03:41 AM

Ingredients

Fresh Fish ( tilapia)
Lime/ lemon juice

4 habanero or depending how spicy you like it

one medium size onion chopped
water/ stock
salt

Pepper soup spices already ground

salt
one knorr cube

Preparation

clean your fish with the lemon/ lime juice to remove any slime, make sure it is cut into nice pieces. Salt the fish and lay it to the side

Blend your habanero peppers

turn on the stove, add a little oil to your stock pot , add your water.....water should be added based on your fish..... but not too much....add your chopped onions, add your habanero and pepper soup mix.......
Bring it to a boil.....add your knorr cube......add a little salt for seasoning.....bring to a boil.....

add your seasoned fish........cover and let simmer for 5 mins........taste for seasoning and adjust accordingly.......simmer 5 for mins and voila ........you're done........

Optional

You can add yam to your fresh fish pepper soup..... yam should be added before the fish is added.....so it can cook properly.........another option is potato..

Bon appetit

lateesha · May 14, 2009 , 04:45 AM

I cannot stand sea food of any type
fish,shrimps.lobsters,oysters,octopus, periwinkles,name it
count me out.
I can manage grilled salmon on rare ocassions and that's about it.
As a child I always dreamed of a bedroom where one of the walls will be an aquarium with exotic colorful fresh water fish of all types.
Fishes have human like faces.When they look at you, with those big sexy eyes they seem to be saying "I love you" but what does SNB do?
she cuts off their heads,scrapes off their scales and throws them into a pot of boiling water with habanero and jalapeno peppers.

Miss Tee · May 14, 2009 , 05:07 AM

Originally Posted by lateesha

Fishes have human like faces.When they look at you, with those big sexy eyes they seem to be saying "I love you"

liloldlady · May 16, 2009 , 01:16 PM

Originally Posted by lateesha

I cannot stand sea food of any type
fish,shrimps.lobsters,oysters,octopus, periwinkles,name it
count me out.
I can manage grilled salmon on rare ocassions and that's about it.
As a child I always dreamed of a bedroom where one of the walls will be an aquarium with exotic colorful fresh water fish of all types.
Fishes have human like faces.When they look at you, with those big sexy eyes they seem to be saying "I love you" but what does SNB do?
she cuts off their heads,scrapes off their scales and throws them into a pot of boiling water with habanero and jalapeno peppers.

Ewoo...You can always use goat meat + offals.
According to IBS radio ...Otara Azu ma orihe ishi ya..nke oriri eri furu okporo
Translated to mean...if you eat fish and omit to eat the head....the one you ate does not count...its wasted effort

My biggest problem is determining what constitutes pepper soup spices....Usually I use, black peppercorns, uziza leaves and any bitter tasting condiment for that slight edge.

My favourite seafood meal is whole uncut Salmon head, seasoned with excess habanero and one teaspoon of garlic powder and little salt (not raw garlic but the powder) I then broil it in the oven for 1hr until it oozes a lot of fat with which it fries itself. Then I sit down with a whole roll of kitchen towel, and eat, whilst sniffing my way through the whole thing. (the excess pepper makes it palatable otherwise the gag reflex will kick in...its too fishy otherwise)
Whilst my family recoil in horror....(what do they know about tasty fish head)

MrsChocT · May 19, 2009 , 04:37 AM

My dears, I am not a fish lover........but my mama told me that because I no like am, no mean say I no go sabi cook am.......... I dey cook all the tins wey I n dey chop.....

I actually love smoked fish and just recently just started eating fried tilapia...thanks to Htown area........they fry it and I just take it home.......no need to bring fishy smell home.... I don't eat fish head......neither can I eat the skin...
But I love me some crabs........lobster.....not so much...but I love lobster bisque

MrsChocT · May 19, 2009 , 04:41 AM

Originally Posted by liloldlady

My biggest problem is determining what constitutes pepper soup spices....Usually I use, black peppercorns, uziza leaves and any bitter tasting condiment for that slight edge.

@Lilo ,I got this from online nigeria

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are
not readily available in most supermarkets except in stores specialising
in African Foods but similar herbs which can be easily obtained could
be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

I usually buy my own pepper soup spices from the market....I do pick and grind..pick it.....and grind it so I can see with my koro koro eye

Miss Tee · May 19, 2009 , 05:07 AM

Thanks for the above ingredients SNB...I know it's easier to start of with the ready made mix, but I've always wanted to know the actually primary ingredients.
Besides I feel that sometimes meals made from scratch are truly the best meals

sandybaby · May 19, 2009 , 12:12 PM

[QUOTE=liloldlady;356376]
My biggest problem is determining what constitutes pepper soup spices....Usually I use, black peppercorns, uziza leaves and any bitter tasting condiment for that slight edge.

Liloldlady,
thats why i like naija..if you are in nigeria it is easier to determine what constitute the ingrident. I also had that problem but since i discovered they sell all the ingridents grinded together as one powder...my confusion stopped..so if you are in naija..just tell them to give you the grinded pepper soup ingrident.....the only thing you would then buy after the pepper soup ingrident is meat and scent leaf then maggi and salt to taste

liloldlady · May 19, 2009 , 12:26 PM

Originally Posted by Serious_Naijababe

@Lilo ,I got this from online nigeria

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are
not readily available in most supermarkets except in stores specialising
in African Foods but similar herbs which can be easily obtained could
be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

I usually buy my own pepper soup spices from the market....I do pick and grind..pick it.....and grind it so I can see with my koro koro eye

Thanks...Pepper soup here I come. The first batch is easy for me to get since I live in the Asian capital of the UK. and most spices are available.

I use tamarind quite a bit. I mix it with cornstarch to make Ogi (Americans call it cornflour) to make it a bit sharp so as to closely resemble the Ogi (akamu) we get back home.
the cornstarch here has not been fermented, and hasn't got that sharp/sour notes to its taste. The tamarind gives it that lil summin.

MrsChocT · May 20, 2009 , 01:42 AM

So corn starch is Ogi?

ekundayo · Jun 7, 2009 , 07:17 PM

I am happy to see many ideas here for pepper soup. I am looking for a good clear broth Ogun State style pepper soup recipe, the spice list. i am sure it has no tamarind or cloves, but I lack the pepper list. I just want the hot clear broth that makes you cough. I get so excited when someone says oh I make a good pepper soup, or this restaurant has a pepper soup and then I find it is a ghanian style fish pepper soup and you don't even get tears in your eyes. I want to cry!