Potato Pepper soup is one of the ways to use potatoes in preparing the family’s meals. As the name implies, it contains pepper soup ingredients so it is spicy hot hence great for any day.
It’s very easy to prepare if you follow the instructions.
What you’ll need
- Medium Irish Potatoes(you can use sweet potatoes or even yam)
- Fresh fish (head and tail only)
- Medium mushrooms
- Ground ehu (Calabash Nutmeg)
- Seasoning stock cube
- Black pepper (tiny quantity)
- Scent leaves
- Bay leaves (optional)
- Salt (to taste)
Notes on the ingredients: You can vary the quantities of the ingredients to your liking.
Before you cook the Potato Peppersoup
- Peel the Irish Potatoes, rinse and cut into medium cubes.
- Cut the fish head and tail into sizeable chunks.
- Cut the habanero pepper into medium pieces.
- Cut each mushroom into 2 parts.
- Grind the ehu.
- Cut the onion into into thin slices along the bulb. This is so that when they heat up, they will add body to the pepper soup.
- Cut the scent leaves into tiny pieces.
- Pour a small quantity of water into a clean pot and set on the stove (medium heat). The water should just cover the bottom of the pot.
- Add the ground ehu, black pepper and stock cube (crushed).
- 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.
- When the fish is well heated all over, remove them from the pot and add the potatoes.
- Add water to cover the potatoes, add the bay leaves and start cooking on high heat till the potatoes are cooked but not soft.
- Add the mushrooms and cook for 2 minutes.
- Add the fish (gently), the onions and habanero pepper and cook for 2 minutes.
- Then take out the fish again and add salt to taste. Note: we add the fish, take it out, add, take it out etc so that it does not scatter.
- Stir to make sure everything is incorporated.
That’s it! Serve and sprinkle the scents leaves on top. Enjoy it with a chilled drink.