Potato pepper soup may sound strange to many, but it is worth trying. As the name implies, it contains pepper-soup ingredients so it is spicy hot; hence great for a cold harmattan or winter day.
Ingredients
• Irish potatoes
• Fresh fish (head and tail only)
• Mushrooms
• Onions
• Habanero pepper
• 1 teaspoon ground ehu (calabash nutmeg)
• Stock cube
• Black pepper (tiny quantity)
• Scent leaves
• Bay leaves (optional)
• Salt (to taste)
• Water
Before you cook the potato pepper-soup
1. Peel the Irish potatoes, rinse and cut into medium cubes.
2. Cut the fish head and tail into sizeable chunks.
3. Cut the habanero pepper into medium pieces.
4. Cut each mushroom into two parts.
5. Grind the ehu.
6. Cut the onion into thin slices along the bulb.
7. Cut the scent leaves into tiny pieces.
Direction
1. Pour a little quantity of water into a clean pot and set it on the stove (medium heat).
2. Add the ground ehu, black pepper, and stock cube (crushed).
3. Stir and gently place the pieces of fish in the pot. Once the bottom heats up, turn the fish around so that all sides will get some heating and become tough.
4. When the fish is well heated all over, remove them from the pot and add the potatoes.
5. Add water to cover the potatoes, add the bay leaves and start cooking on high heat till the potatoes are cooked but not soft.
6. Add the mushrooms and cook for 2 minutes.
7. Add the fish (gently), onions, and habanero pepper and cook for 2 minutes.
8. Then take out the fish again and add salt to taste.
9. Stir to make sure everything is incorporated.
Serve and sprinkle the scent leaves on top.
