It is that time of the year again, for those of us that observe the Lenten Season. During this period we Catholics are obligated to abstain from meat on Fridays until the Easter season. This is one of my go to recipes that I make on Lenten Fridays – a really light yet intensely flavored peppery soup. A soup that is widely enjoyed in most West African Countries and I would say a soup that can lead to so many variations. If there is one recipe that I switch up each time is pepper soup. It all depends on availability of spices and my personal preference for that day. What is inherent in pepper soup is the hot pepper; of course, the rest is up to the cook. The basic ingredients that you need to enjoy pepper soup is hot pepper, onions, garlic, ginger then the list goes on with ethnic spices that range from Lemon grass, Njangsa, ehuri (African Nutmeg) Negro pepper, Alligator pepper to more universal spices like allspice, cumin, curry, fennel seeds and some fresh herbs. My favorite herb to use is basil, specifically Thai basil (when I can get my hands on it). It is slightly spicy and has licorice anise flavor and pairs beautifully with fish. With most pepper soup, it is preferable to add the spices along with the meat. But since fish is so delicate I do it differently. Add the fish the last 10-15 minutes before turning off the stove. You may blend all the spices, boil for about 10 minutes add the fish and simmer for another 10 minutes depending on your fish. Enjoy!!! [adthrive-in-post-video-player video-id=”v88DcDRf” upload-date=”2019-11-20T11:16:51.000Z” name=”Fish Pepper Soup” description=”Fish Pepper Soup – A quick and easy robustly flavored African Fish Soup.” ]
