I am once again putting my spin on a popular pepper soup recipe. At this time of year here in Chicago the weather changes like crazy. My body was also craving this yummy soup.
Catfish is yummy and dirt cheep. It is also available everywhere. I was nearly finished eating and I felt my head started to clear as usual. This is the beauty of eating pepper soup.
So come and follow me and let me show you on how I made this type of pepper soup my way and I hope you enjoy it. So here we go.
I added 2 teaspoons of red palm oil to the pot and turned the flame on high and allowed it to melt. I added 1 pound or 1 kilo of catfish followed by 2 liters or 1 quart of water.
I turned the burner down to low and added 1 pinch each of red chili powder or African yellow pepper powder, moringa leaves, thyme, pepper soup spice, basil, parsley, bitterleaf, utazi leaves and tamarind.
In mortar and pestle I added 1 bullion cube, 1 pinch of whole crayfish, 1 pinch of uzziza seeds and ground it in to a powder and added it to the soup. I added 1 small piece of lemon grass to the pot as well.
In a blender I added 2 cloves of garlic, 1 onion or 1 shallot or 4 green onions cut in to small pieces, 1 small piece of ginger washed and peeled and if using 1 scotch bonnet or habenero, deseed them first and don’t use the red chili powder or African yellow chili powder.
Blend and when it is well blended then add this to the soup. Add 1 bay leaf. If you want to add 1 pinch of crayfish powder instead of the whole crayfish that is up to you too.
Add 3 dashes of maggi or knorr aroma then stirr and cook for 20 minutes after you add 4 more cups of water. The water level should be enough to cover the catfish.
It is now ready to be enjoyed with your fufu of choice or gari. I had this tonight with abacha and Goya malta light. It was pure mmmmmmmmmmmmmm max enjoyment. 
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