Fish Pepper Soup
I wanted to name this ‘The Best Fish Pepper Soup’. Then I remembered that there’s no Nchanwu/Effirin/Scent leaf/Basil in the soup. Now the addition of that would have taken this recipe over the top!
From start to finish, this recipe took about 10-15 minutes. Talk about quick! This is a recipe I like to turn to after my TOM, as it helps deal with bloating, and is sort of a mini-cleanse (a delicious cleanse!). I also drink it when I’m having really bad menstrual cramps.
Traditionally, pepper soup in Nigeria is used for the Omugwo (post-natal period), as it helps to cleanse the uterus. That pepper soup is usually VERY spicy (this is much less), and usually induces a sweat in the new mother.
For this same reason, pregnant women are advised to stay away from the soup. It’s also not recommended to be taken after ovulation for women who are trying to conceive.
The spicier version of this soup is also used to break a fever. The patient literally sweats it out (LOL), and it forces the patient drink a lot of fluids (to reduce the spiciness on the tongue).
Catfish is generally preferred for fish pepper soup, but I’m not a fan. I prefer to use Tilapia. Tilapia is a really mild fish, and I find the fish practically melts in your mouth when cooked properly.
Ingredients (this serves 2)
14oz of Tilapia
4g of garlic
4g of ginger
1/2 teaspoon of Uziza seeds (Ashanti pepper)
2 small Uda (Negro pepper/Eeru/Chimba)
1 ehuru seed (calabash nutmeg)
2 atarodo
1 stock cube
Tiny pinch of salt
Directions
Throw all the ingredients, apart from the Tilapia, into a small mortar, and pound till as smooth as you can get it.
Put the mixture into a medium pot. Add 4 cups of water, and mix well. Add the Tilapia.
Cover the pot and put over medium-high heat. Cook for 10 minutes.
Serve, and enjoy.
Nutritional Value Per Serving
Calories: 263
Protein: 38g
Fat: 3.6g
Carbs: 1.0g (0.1g of sugar)
Fibre: 0.1g
Cholesterol: 99mg
Deema
