Peppersoup is a meal starter, traditional party starter,  weight loss soup and warm light meal for a freezing night like we have had in Baltimore these past days.

This peppersoup is flavorful, it is very simple and is a crowd pleaser.

You will need:

• Fresh and cleaned Tilapia steaks ( fresh fish is very different from frozen fish)
• About 5 cups of water
• 2 cups of goat meat stock or any other kind of stock ( I saved the stock from this peppered goat)
• 4 tbsp Peppersoup seasoning or fresh peppersoup spices described excellently by Ozoz
• 1 large onion – blended
• 2 stock cubes. I used Knorr
• Some Salt
• 1 tsp dry hot pepper
• 2 tbsp cray fish
• 1 cup of Pounded yam (used as a thickner)
• Few Cilantro leaves

Method

• Add all the ingredients (except the fish) into a pot and cook on low heat for about 30 minutes.
• Stir the soup and taste
• You may adjust the soup by adding more water, pepper or peppersoup seasoning. Let your taste buds lead.
• Add the Fish and cook (DO NOT STIR to avoid breaking up the fish steaks) for about 5 more minutes
• Check the fish for doneness, if not done, cook for additional 2 – 5 minutes
• If done, sprinkle cilantro. and serve.
• Enjoy!

Oya come chop 🙂