| Re: Fish Peppersoup by ThiefOfHearts(f): 5:56pm On May 08, 2009 |
Thanks dear  sadly some people take me way too seriously at timesI hate egusi so i wouldnt want an amount that would lead to leftovers  |
| Re: Fish Peppersoup by Uche2nna(m): 6:01pm On May 08, 2009 |
AmakaOne:
Egusi Soup
250g / 8oz fresh beef chunks
500g / 1 lb Assorted meat (ponmo, goat meat, bushmeat)
500g / 1 lb stockfish (pre-soaked)
500g / 1 lb smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe(shaki)
2pt stock or water
300g /100z ground egusi
500g lb fresh tomatoes
250g / 85oz fresh peppers
2 large onions
3 teaspoons iru
4 tablespoon ground crayfish
500g/ 1lb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste
1l Stock ( 1 l hot water and 2 maggi cubes)
*Wash thoroughly the beef ,oxtail , assorted meat and tripe(Shaki). Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.
*Add the washed dry fish and stockfish and cook for another 10 minutes.
*When cooked turn out into a large clean bowl.
*Wipe out the pot and place back on heat.
*Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
*Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
*Finally add cooked meats washed bitter leaf, Crayfish and the stock.
*Allow to boil then simmer for 15 minutes. Serve hot with pounded yam, eba, plantain fufu,
If U have room-mates, then the above is not for U, |
| Re: Fish Peppersoup by AmAlone: 2:44am On May 09, 2009 |
@ Amaka Thanx alot abeg gurls keep it comings. . . Am Alone:
Thanx gurls, I guess I was going to ask this same question. But now that have got the answer I guess I need to ask my own question. . .
Can someone plz teach me how to cook Egusi soup and Banga If possible ALL except Stew, Bean and Indomie
Abeg orna I need am badly. . .
Plz ladies you guys have got to give me the best and simplies way too do so THANX Alot. . .
@ chaircover You too much! Abeg if you go fit give me like you do the pepper soup own, men, thanx in advance. . .
|
| Re: Fish Peppersoup by Vivich: 1:33pm On May 19, 2009 |
Method:
Clean the fish and cut into 8 steaks (including the tail).
Wash and rub thoroughly with the lemon or lime.
@Amakaone
Is the lemon rubbing a part of the washing process or is it to be rubbed on after washing and left on? |
| Re: Fish Peppersoup by Leilah(f): 10:47pm On May 22, 2009 |
that looks delightful Teissys! I love basmati rice. |
| Re: Fish Peppersoup by Nobody: 10:21am On May 23, 2009 |
okay so i tried making peppersoup with croaker fish some weeks ago. Not bad I'm going to make it with catfish wiv Amakaone's recipe tonight. will upload pics but can i just use ground crayfish instead of prawns  by the way all the pics and recipes sent looked great. Thanks! |
| Re: Fish Peppersoup by bblacky(f): 12:52pm On May 23, 2009 |
AmakaOne:
Egusi Soup
250g / 8oz fresh beef chunks
500g / 1 lb Assorted meat (ponmo, goat meat, bushmeat)
500g / 1 lb stockfish (pre-soaked)
500g / 1 lb smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe(shaki)
2pt stock or water
300g /100z ground egusi
500g lb fresh tomatoes
250g / 85oz fresh peppers
2 large onions
3 teaspoons iru
4 tablespoon ground crayfish
500g/ 1lb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste
1l Stock ( 1 l hot water and 2 maggi cubes)
*Wash thoroughly the beef ,oxtail , assorted meat and tripe(Shaki). Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.
*Add the washed dry fish and stockfish and cook for another 10 minutes.
*When cooked turn out into a large clean bowl.
*Wipe out the pot and place back on heat.
*Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
*Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
*Finally add cooked meats washed bitter leaf, Crayfish and the stock.
*Allow to boil then simmer for 15 minutes. Serve hot with pounded yam, eba, plantain fufu,
Gurl, dats really delicous, but me once its leftover i dump it cos it runs my stomach. AmakaOne:
Ingredients:
2 fresh fish (tilapia, catfish or bream)
1 lemon
or lime
50g Pepper Soup Spices
50g chopped chillies
100g fresh prawns, peeled
1 onion, chopped
1l stock or water
25g chopped scent leaves
oil for frying
Method:
Clean the fish and cut into 8 steaks (including the tail).
Wash and rub thoroughly with the lemon or lime.
Season with salt then add a little oil to a pot and fry the fish for a few minutes then take out and set aside. Add the stock, along with the chopped onion, chillies and pepper soup spices.
Bring to a boil and allow to boil rapidly for 15 minutes.
Add the fish and prawns and simmer gently for 20 minutes.
Check the seasoning and serve in soup bowls, garnished with the fresh leaves
crayfish gives d best taste to prawl, u can make a good cook. u guys/gurls r great   |
| Re: Fish Peppersoup by bfromdc: 6:03am On Aug 23, 2011 |
DeRanch Eatery, Has the best Fish Peppersoup EVER! 
|
| Re: Fish Peppersoup by marketresearch: 4:28pm On Jan 09, 2015 |
Pepper soup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although this prepackage brings you all ingredients handy. This seasoning not only brings flavor to your soups, it also brings lots of health benefits. for Nigerians looking for Pepper soup seasoning in the US, you can get your ingredients here http://www.nigerianfoods.com/products/pepper-soup |
| Re: Fish Peppersoup by aariwa(m): 6:11am On Aug 28, 2015 |
AmakaOne:
Egusi Soup
250g / 8oz fresh beef chunks
500g / 1 lb Assorted meat (ponmo, goat meat, bushmeat)
500g / 1 lb stockfish (pre-soaked)
500g / 1 lb smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe(shaki)
2pt stock or water
300g /100z ground egusi
500g lb fresh tomatoes
250g / 85oz fresh peppers
2 large onions
3 teaspoons iru
4 tablespoon ground crayfish
500g/ 1lb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste
1l Stock ( 1 l hot water and 2 maggi cubes)
*Wash thoroughly the beef ,oxtail , assorted meat and tripe(Shaki). Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.
*Add the washed dry fish and stockfish and cook for another 10 minutes.
*When cooked turn out into a large clean bowl.
*Wipe out the pot and place back on heat.
*Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
*Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
*Finally add cooked meats washed bitter leaf, Crayfish and the stock.
*Allow to boil then simmer for 15 minutes. Serve hot with pounded yam, eba, plantain fufu,
|
| Re: Fish Peppersoup by aariwa(m): 6:11am On Aug 28, 2015 |
AmakaOne:
Ingredients:
2 fresh fish (tilapia, catfish or bream)
1 lemon
or lime
50g Pepper Soup Spices
50g chopped chillies
100g fresh prawns, peeled
1 onion, chopped
1l stock or water
25g chopped scent leaves
oil for frying
Method:
Clean the fish and cut into 8 steaks (including the tail).
Wash and rub thoroughly with the lemon or lime.
Season with salt then add a little oil to a pot and fry the fish for a few minutes then take out and set aside. Add the stock, along with the chopped onion, chillies and pepper soup spices.
Bring to a boil and allow to boil rapidly for 15 minutes.
Add the fish and prawns and simmer gently for 20 minutes.
Check the seasoning and serve in soup bowls, garnished with the fresh leaves |
