THE FOOD DISCIPLE

Directions

• Step 1 To clean Catfish, place fish in a bowl, add salt and hot water. The slimy skin will come off and it will kill any unwanted bacteria. Repeat process 3 times, rinse off with cold water and set aside.
• Step 2 Place cleaned Catfish in cooking pot. Blend Scotch bonnet and Red onion with very little water and add to pot. Add 4- 5 cups of water, depending on the quantity of soup needed
• Step 3 5 is ideal because the liquid will reduce later on. Add ground crayfish, black pepper, bay leaves, seasoning cubes and salt. Cover and cook on medium high heat for about 15 to 20 mins. All ingredients will have married together, and the soup will become light brown in color. Add salt according to preference and also you can reduce the amount of scotch bonnet pepper used if you do not like a lot of heat.
• Step 4 Reduce heat to medium low, and stir
• Step 5 stir carefully to not break the fish into pieces. You can hold both pot handles and gently shake the pot to stir. Taste for seasoning and adjust if needed, by adding only salt or one seasoning cube. Add more water, if you need more soup/liquids. If you added more water, adjust seasoning with ½ a teaspoon of ground crayfish, one seasoning cube, salt, cover and cook for an additional 7- 10 minutes so added ingredients can marry together. Add salt according to preference.
• Step 6 Add pepper soup or banga soup spices, and cook for 7-10 mins still on medium low heat. Taste for seasoning and adjust if needed because the soup is ready at this point. If you need more seasoning or soup/ liquids repeat step 3 until you achieve your desired quantity and taste.
• Step 7 Reduce heat to simmer and add uziza leaves. Simmer for 3-5 minutes.
• Step 8 Your food is ready!!
• Step 9