Catfish and Plantain Pepper Soup
Catfish and plantain pepper soup is a Nigerian pot of fish simmered in a peppery, aromatic broth. The unusual part is the ripe plantain, cooked in the water first so it softens and lends a gentle sweetness against the heat of the chile and the earthy ehuru and uda. Utazi leaf goes in at the end, adding a faint bitterness that keeps the soup from tasting flat. Serve it piping hot.
Instructions
Rub the catfish with salt and rinse it with hot water until the slime is gone and the skin feels clean rather than slippery.
Blend the chile pepper, fresh pepper, ehuru, uda and the other pepper soup spices into a mixture and set it aside.
Put a pot of water on the fire and bring it to a boil. Add the pieces of ripe plantain and cook them for a few minutes.
Add the catfish, the spice mixture, ground crayfish, chopped onions, seasoning cubes and salt. Let the soup simmer for about 10 to 15 minutes, until the fish is cooked through.
Stir in the scent leaf and utazi leaf, then take the pot off the heat and serve the soup hot.
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