Nigerian dry fish pepper soup is a fiery light Nigerian soup. The drying of the fish focuses the flavor and gives the resultant stock a rich fish flavor which mixes with the flavors to deliver scoops loaded with soul-fulfilling delight. It is an inviting dish for visitors particularly during happy periods like Christmas and so on
Nigerian pepper soup is by and large pre-arranged utilizing various cuts and kinds of meat and fish. Extremely well known in homes, eateries, side of the road bukas or lodgings. Scarcely any piece of the meat or fish is saved from the pepper soup pot, however most times various creatures could require various flavors to commend their taste. My Renaissance Man doesn't mess with pepper soup. He can drink pepper soup consistently for quite a long time without becoming weary of it, and he cooks it so well.
The mix of flavors and spices extraordinarily decide the effective result of the soup. To make your pepper soup taste remarkable, toning it down would be best. Try not to dump each accessible flavor into it since it is the meat or fish stock you are flavoring, so you really need to be aware and taste the presence of the meat and fish. A portion of the various types of pepper soup incorporate goat meat, goat offal and goat head, hamburger, cow offal, cow foot, stockfish, bramble meat, chicken, new fish (point and kill), snail and so forth.
This recipe is exceptionally basic and gentle, which will suit any taste bud. The flavoring can be changed in accordance with individual inclination.
fixings
150g dry fish
1/2 little onions (30g)
salt
scotch hat or Cameroon pepper
1 flavoring block
1 teaspoon ground uziza*
1 stick Uda*
1 tablespoon ground crawfish
okpei
1 teaspoon palm oil
4 leaves utazi (sharp flavoring)
Procedures
Wash dry fish in extremely hot water and cut onions.
Place dry fish in a pot with 2 cups of water, add onions, salt, preparing block and pepper.
Cook over medium intensity till the fish has relaxed a little and the shade of the water has changed.
Add ground uziza, uda, crawfish, okpei, palm oil and utazi.
Right now, add some water in light of the fact that the stock ought to have diminished significantly.
Cook soup until dry fish is relaxed.
The flavors ought to have mixed well and utazi injected a slight harshness to it.
Remove the intensity.