The fish pepper soup is one of different broth base soups from West Africa. For this recipe, the fish is cooked in already made chicken and beef stock and spices and herbs added to this awesome soup.
The preferred choice of fish is the catfish but I do not find them where I live so I use either tilapia fish or salmon which are great alternatives.
It may not pass for the typical comfort food but for many from that region, this soup has very sentimental value. It is served piping hot to people recovering from illness, new mums and serve as appetizer or part of a main meal with yam at big gatherings.
The ingrediets commonly used as spices are the African nutmeg, alligator pepper, similar to the cardamom spice with dark brown pods. Other ingredients are the Ethiopian or Negro pepper called in some parts of Nigeria as uda seed, with very peppery, acidic and slightly bitter taste. Dried ginger and cloves are other spices added. These spices are blended together into a special spice blend that differs from one tribe to the next.
The pepper soup spice mix is a major ingredient but you do not have to worry about putting the spices together yourself as most African food grocery shops carry ready to use packaged pepper soup spice mix.
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Did you know that including fish at least three times a week in your diet is part of a healthy diet. Oilly fish like salmon is high in long-chain omega 3 fatty acid which is great for your heart.
Also eating baked, boiled (like this fish pepper soup), steamed fish is healthier than eating fried fish.