Ingredients
500g Cat Fish
four Ehu or Ariwo or Calabash Nutmeg seeds
Habanero Pepper or chilli pepper (to taste)
A few fragrance leaves
2 medium onions
Salt (to flavor)
2 big inventory cubes

Alternative Ingredients
Conger Eel (Congrio in Spanish) is a great opportunity to catfish. When shopping for the Conger Eel, make sure you purchase the part toward the tail so that the fish cuts will now not have massive holes in them.
Parsley is a great alternative to fragrance leaves.
For grinding the ehu seeds, you may need:
A spice/coffer grinder

Before you cook
To prepare Cat Fish Pepper Soup, wash and reduce the cat fish into 1-inch thick slices. Boil a few warm water and pour on the pieces of fish, stir and remove right now. This toughens the pores and skin of the fish so that it does no longer fall apart at some point of cooking. Roast ehu for pepper soup
Now it’s time to put together the ‘mystery’ factor. Using an vintage frying pan, roast the Ehu seeds (stirring continuously) until you could smell it. Don’t worry you will realize whilst it’s miles OK to take it off because it has a exclusive aroma. Another manner to recognize that it is OK is to take one of the seeds and try to eliminate the outer membrane. If the membrane comes off without problems, then the Ehu is completed. Grind ehu for pepper soup
Peel off the membrane from all of the Ehu seeds and grind with a dry mill.
Cut the onions into tiny pieces.
Wash and pick the heady scent leaves and tear them up together with your arms into small pieces.
Cooking instruction below

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