Yam pepper soup Recipe.
This is plain catfish pepper soup that was served with white boiled yams.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 KG of sliced yam
- 1 KG Of fresh catfish (point and kill)
- 1/2 cup of crayfish
- Utazi Leaves
- Scent leaves
- 1 cup of thinly sliced Onions
- Uziza Leaves (optional)
- 2 seasoning cubes
- 1/2 teaspoon fish seasoning spice.
- 1/2 teaspoon lion pepper soup spice
- Salt and Pepper to taste.
Instructions
- 1
I boiled the yam separately using a different pot, then made the pepper soup separately but served both together.
- 2
Boil water to 70-degree Celsius (nearly to boiling point) pour over the cup fish and wash to remove the slimy outer skin.
- 3
Transfer the washed fish into a pot, add a 2 cup of water, you want the fish almost submerged in water.
- 4
Add 1 seasoning cube, salt, and the ground pepper/crayfish. make sure the ingredients are not suspended on top.
- 5
Add the lion pepper soup spice and half teaspoon of a fish seasoning spice.
- 6
Allow to boil for five minutes
- 7
Add the sliced utazi and scent leaves, you can use the dried utazi if you can’t find the fresh one.
- 8
Finally, add the onions and cover to cook for the next seven to ten minutes. You just made a delicious pot of catfish pepper soup, taste for salt, maggi and pepper.
- 9
Serve pepper soup and white boiled yam.