Cookbook:Tomato Pepper Soup with Fresh Seafood
Jump to navigation
Jump to search
| Tomato Pepper Soup with Fresh Seafood | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- African nut
- Fresh chile pepper
- Fresh tomatoes
- Small amount of ginger
- Catfish (or any type of fish)
- Lemon juice
- Ground crayfish
- Seasoning cube
- Salt
Procedure[edit | edit source]
- Toast the African nut in a pan for about a minute to unlock the flavor.
- Blend the fresh chile pepper, tomatoes, ginger, and toasted African nut to a smooth paste.
- Wash the catfish with the lemon juice, and rinse under running water.
- Transfer the catfish to a medium-sized pot. Add the pepper paste, ground crayfish, seasoning cube, and salt to taste. Give it a good stir and allow it to cook for about 10–15 minutes.
- Stir again, and taste for salt or seasoning. If the soup is too thick, add about ½ cup water and allow to cook for few minutes.
- Turn off the heat, and serve the tomato pepper soup with white rice and boiled yam.