Pepper Soup RecipeOrigin: Liberia Period: Traditional |
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This is a true West African classic and there are as many variants as there are days in the year. The recipe given below is for my wife's pepper broth (no meat) and it serves as the base for any pepper soup. If my wife is feeling under the weather then this is the soup she prepares as a 'pick-me-up'. Ingredients
20 Scotch Bonnet chillies 
Pepper Soup Preparation:Method:First make a fish stock by gently frying the fish heads/trimmings and half the garlic in a little oil for a few minutes. Add about 2l water to this and bring to the boil. Reduce to a simmer, and cook for 20 minutes. At the end of this time strain the stock to remove the fish and garlic and reserve the broth. Add about 60ml vegetable oil into a large stock pot, add the chillies, onions and garlic and fry for about 5 minutes. Season with the salt and pepper then add the lime juice and fish stock. Bring to the boil, reduce to a slow simmer, cover and cook for 40 minutes. The soup can be served as it is (the guest would mash the chillies with the back of a spoon before eating) or, alternatively mash the chillies with a fork and then serve in soup bowls. Other variants of this basic soup will include meat, fish, shellfish, prawns, crabs or any combination of these. |
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