By Lily Nyong
Do you know you can spice up your day by having a tasty catfish pepper soup?
Do you have an issue with cooking your catfish pepper soup?
Does it come out whole or scattered?
Let’s fix that together.
Today on “on how to do” with LILY, we will be making catfish pepper soup
Ingredients for it are;
Pepper (dry and fresh)
Scent leaf
Fresh tomatoes (very little)
Crayfish (very little)
Native pepper soup spice (just ask for pepper soup spice in the market)
Catfish
Onions
Salt
Seasoning cube
Procedures
Use hot water to wash your fish (let the water not be too hot so you don’t end up losing the skin of the fish, the skin means a lot to me)
Rinse the fish with cold water and put in a pot
Slice your onions and scent leaf
Blend your pepper and tomatoes
Put your pot of fish on low heat
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Add your salt and seasoning cube to taste
Add your blended pepper and tomatoes (The tomatoes should be very little, that is the pepper should be more than the tomatoes)
Allow it to boil out
(Stare your catfish with care so you don’t end up breaking them)
Once you notice that the water in the fish is small you can top up very little water
Add your native pepper soup spice
Add your onions (allow it to cook)
Once you notice that your fish is properly cooked
Add the quantity of water you want (how much do you want your pepper soup)
Add your crayfish and dry pepper (catfish pepper soup is best to serve when the pepper is much)
Allow your fish to cook
Taste to see if your seasoning cube and salt is ok
Add your scent leaf
Let it cook for 30 seconds
Your catfish pepper soup is ready
Best served with white rice and chilled juice
