Pepper Soup

Pepper Soup and Red Snapper

Good Evening readers, Hope you all had an amazing weekend. I spent mine nursing a cold with the versatile West African dish Pepper Soup! Pepper soup is a popular dish across West African mostly drank towards the end of parties whilst guests banter and converse about their interests. It is also an excellent remedy for cold and flu. It clears the flu in an instance, the spicier the soup the better. Across the region its cooked quite similarly with either, assorted meat (goat, beef, cow foot, broiler chicken, pig feet, etc) or fish. I opted for red snapper and added potatoes as an accompaniment. I hope you enjoy reading and hopefully try out the recipe. Aprons on!!!

Ingredients

Serving for 4

Ingredients 

1.      4 Scotch Pepper

2.      2 medium sized onions

3.      1 huge potato

4.      2 medium Red Snapper

5.      1 tea spoon tomato puree

6.      1 maggie cube

7.      Sea salt and rosemary seasoning

Cooking Instructions

Boiling soup

1.      Cut each snapper into two pieces and season with sea salt and rosemary.

2.      Peel potato and cut into sizeable cubes and place in sauce pan.

3.      Blend onions with scotch peppers and add this to the sauce pan with the chopped potatoes.

4.      Add 1 litter of water to the pot and bring to boil.

5.      Add maggie cube, half a teaspoon of sea salt tomato puree to give the soup a slight reddish colour. Mix the pot and taste. Add more maggie if you need to.

6.      Let the pot boil for a 25 minutes then, add fish plus half a cup of water and turn the heat low and let the pot boil for a further 5-10 minutes slow cooking the rest of the soup.

perfect remedy

 Voila! Dish is done!