Nigerian stockfish pepper soup

Stockfish pepper soup is a spicy light Nigerian soup. The concentrated stockfish flavour gives the resultant broth a rich fish taste which blends with the spices to produce ladles full of soul-satisfying pleasure. It is a welcoming dish for guests especially during festive periods like Christmas etc.

This recipe is very simple and mild, but of course, the spicing can be adjusted to personal preference.

Ingredients:

  • 150 g stockfish
  • 1/2 small onion (30 g)
  • salt
  • scotch bonnet or Cameroon pepper
  • 1 seasoning cube
  • 1 teaspoon ground uziza
  • 1 stick Uda
  • 1 tablespoon ground crayfish
  • okpei
  • 1 teaspoon palm oli
  • 4 leaves utazi (bitters)

Instructions:

  1. Wash the dry fish in boiling hot water and slice onions. Place the fish in a pot with 2 cups of water, add onions, salt, seasoning cube and pepper. Cook over medium heat till the fish has softened a bit and the colour of the water has changed. Add ground uziza, uda, crayfish, okpei, palm oil and utazi.
  2. At this point, add some water because the stock should have reduced considerably. Cook soup until the stockfish has softened. The flavours should have blended well and utazi infused a slight bitterness to it.
  3. Nigerian stockfish pepper soup can be eaten on its own or with rice, yam, agidi (eko, cornstarch jello) or boiled plantains.

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