Fresh Fish Pepper Soup

 

 serve 4

2 medium size fish (tilapia catfish or bream)

I lemon or lime

50g / 2oz peppersoup seasoning

50g / 2oz chopped chillies

100g / 4oz fresh prawns

I litre / 2pints water or stock

25g / l oz chopped mint leaves

Have the fishmonger clean the fish and slice into 8 pieces. Wash the
fish thoroughly with lime or lemon to remove any slime season with salt
cover and leave in a cool place until required. Pour the stock into
a clean Pot and add chopped onions chillies and peppersoup seasoning.
Bring to the boil and boil rapidly for 15 minutes to blend together
the flavours. Add the seasoned fish and peeled fresh prawns and simmer
gently for 20minutes. Check seasoning and serve garnished with chopped
mint leaves

SPICED GOATMEAT PEPPERSOUP serves 4

This soup called Nwo-nwo isa particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

lkg / 2Ib goatmeat or mutton (with bone)

llitre /2 pints water or stock

1 onion

75g / 3oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / loz chopped wild mint

25g / 1 oz chopped utazi leaves

salt to taste

Wash and cut the meat into small pieces put into a deep pan add some
water chopped onions and ground chillies. Season with salt and cook
for 30-45minutes until meat is almost tender. Add the peppersoup seasoning
and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi
leaves stir and allow to simmer for 5 minutes. Serve hot in traditional
earthenware soup pots or bowls.