LOCAL FISH PEPPERSOUP...

Fish peppersoup is quite honestly my go-to lazy me food and that's because there are no frills to it, just dump it all  all in the pot and go watch a 30 minute show. Come back and plate up.

Once again i'm gonna need some of my Igbo sisters to help me out with the english names of some of these spices. If you can't find them, just ask for peppersoup spices/mix in the market.

Croaker (Scaled, Gutted and Cut up)

Salt and Pepper

1 Tablespoon Each of Grated Garlic & Ginger 

1 Onion (Chopped)

Alligator Pepper

Efura

Uda

Scent Leaves and Uziza Leaves (Chopped)

Clean out your fish properly and place in a pot.

Efura is a kidney bean looking spice with amazing flavour. Roast it over an open flame or on a dry pan on the burner until it blackens and releases an amazing aroma. Take the outer skin off and add it to the dry mill of your blender (or mortar) together with alligator pepper and the uda seeds.

Blitz it till coarse and pour over fish. 

Add salt, pepper, garlic, ginger and chopped onions. Easy on your pepper and ginger if you're not to good with spicy food because both the uziza and scent leaves that you will be adding later will bring in some more heat. 

Add 4 cups of water (or enough to come up almost to the level of the fish), cook over low heat for 30 - 45 minutes depending on the size of the chunks of your fish.

I like to cook it over low heat because it gives all of the different flavours enough time to marry together and get properly infused into the fish.

Add chopped uziza and scent leaf. Allow to cook for another minute then take off the heat.

Serve as is or with a bowl of white rice or as i have recently learned, pounded yam... who would've thought...