Iru Pepper Soup
Iru pepper soup is a Nigerian catfish soup built on a base of blended bell pepper and onion, simmered with iru. Iru, fermented locust beans, gives the broth a deep, savory and slightly funky backbone that plain pepper soup lacks. Ground crayfish adds a further layer of seafood flavor. The fish steams gently in the covered pot, which keeps the catfish tender. Serve it with agidi, a soft corn pudding that suits the spicy broth.
Instructions
Cut the catfish into pieces. Wash them well with salt, rubbing until all the slime and dirt are gone from the skin.
Blend the bell pepper with the onions until you have a smooth paste.
Pour the blended pepper into a pot, add the iru, and bring it to a boil. Let it boil thoroughly so the base is well cooked before the fish goes in.
Add the catfish and the ground crayfish, cover the pot, and let the fish steam briefly. Season with condiments and salt to taste.
Keep the pot covered and let everything steam for 10 minutes, until the fish is cooked through.
Take the pot off the heat and serve the soup with agidi.
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