Directions
- 1Wash the catfish pieces. If necessary, use salt and water to remove the slime.
- 2Pour hot (not boiling) water over the fish to clean it and make it firm to prevent it from breaking apart during cooking.
- 3Sprinkle salt on the fish and set aside.
- 4Boil water in a pot.
- 5Add a mixture of chopped onions, garlic, and red scotch bonnet peppers.
- 6Add crayfish and local pepper soup spice.
- 7Add two sachets of Larsor pepper soup seasoning and Knorr seasoning cubes.
- 8Add Cameroon pepper for extra heat.
- 9Add Uziza seeds and Utazi leaves to prevent stomach upset.
- 10After boiling the mixture for about 5 minutes, add the catfish pieces.
- 11Cover and boil for 15-20 minutes.
- 12After 7 minutes, pour some of the peppersoup water over the catfish pieces that are not fully submerged.
- 13Add extra pepper.
- 14Cover and let it boil for another 5 minutes.
- 15Add scent leaves; shake the pot gently, instead of stirring.
- 16Serve and enjoy!
Ingredients
- 1 Catfish
- 1 tablespoon Garlic
- 1 tablespoon Onions
- 1 tablespoon Red scotch bonnet pepper
- 1 tablespoon Crayfish
- 1 tablespoon Local peppersoup spice
- 2 sachets Larsor peppersoup seasoning
- 1 Knorr seasoning cubes
- 1 tablespoon Cameroon pepper
- 1 tablespoon Utazi leaves
- 1 tablespoon Uziza seeds
- 1 handful Scent leaves
- 1 pinch Salt
Equipment
potbowlspoon
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