Nigerian Dry Fish Pepper Soup
Nigerian dry fish pepper soup is a fiery, deeply savory broth built on smoked and dried fish. The dryfish gives the water body and a strong, concentrated taste as it simmers soft. Uziza powder adds peppery warmth, crayfish adds depth, and utazi leaves bring a sharp bitterness that cuts through the palm oil. Spoon it up alone or eat it alongside eba, amala or yam.
Instructions
Pour boiling water over the dryfish and wash it well to remove grit and loosen the surface.
Put the dryfish in a pot with the sliced onion, salt, stock cube and Cameroon pepper. Add enough water to cover everything and bring it to a boil.
Lower the heat and simmer until the fish has softened and the water has turned into a flavorful broth.
Stir in the uziza powder, ground crayfish, palm oil and utazi leaves. Add more water if you want a thinner soup, and let it heat through.
Serve hot, on its own or with a Nigerian swallow such as eba, amala, yam or white agidi.
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