CATFISH PEPPER SOUP

INGREDIENTS

1 Big Catfish (cut, gutted, and cleaned)

1 Small onion (chopped)

4 Habanero/ rodo (chopped); adjust to your preference

4-5 Calabash nutmeg seeds (Ehuru) (roasted and grind)

1/4-1/2 Teaspoon Uziza seed (dry mill);optional

3-4 Pieces Uda seeds (open and get the seeds) (dry mill);optional

Handful of chopped scent/Uziza/efinrin/parsley or your favorite herbs (optional)

1 Teaspoon Paprika (optional)

Seasoning powder/cube

Salt to taste

INSTRUCTIONS

Cut the fish into steaks or just lightly slice if you'd like not to cut into steaks, remove the intestines then wash the fish generously with salt, pour warm water over it to rinse out the salt, this also keeps the fish firm.

Season the fish with seasoning powder/cube, salt; remember to go easy on the salt. I usually season and leave the fish in the refrigerator overnight but this is totally optional.

Place the fish in a large pot, add water start with about 3-4 cups ( add more if you need to) and bring to a boil over medium-high heat.

Add habanero(rodo), onion, ehuru (dry mill in a grinder), uziza, uda (if you don't have uziza and uda you can use just ehuru only), and cook until the fish is cooked, shake the pot don't use a spoon to stir so the fish doesn't disintegrate. If you must use a spoon to stir be gentle.

If you want a slight red color, add paprika (optional)

Check the seasonings and readjust if necessary. Add the scent leaves or any herbs you're using. Simmer for about 5 minutes before serving. I love to make my pepper soup a few hours earlier. All I need to do is to warm and serve when we are ready to eat.

serve and enjoy!