Tilapia Fish pepper soup would have to be one of my favourite Nigerian Fish Pepper Soup. It is so simple to cook and takes less than 20 minutes. Tilapia and Yam Pepper soup is really just parboiled yam cooked in fish broth. The best fish to use is Catfish as it is naturally tasty however, Tilapia is easier to come by in these parts, so I find myself using Tilapia more often than not. The secret to well cooked fish pepper soup is cooking from start to finish on low heat, this helps to preserve the taste and consistency of the fish throughout the cooking process.
You’ll notice there aren’t bubbling effects on the preparation photos, this is only because it’s cooked on low heat.
Please pardon the low quality photos, I made this really late at night and my present camera doesn’t thrive well under my kitchen’s dull lighting. Working on improvements anyway…:-)
Tilapia and Yam pepper soup, now, let’s get to it….
8-10 small chunks of Yam
2 medium size Tilapia fish
1/2 medium size red onion
2 Scotch bonnet thinly chopped (Atarodo)
11/2 tablespoon ground Crayfish
11/2 tablespoon Pepper soup spice
2 cloves Garlic
1/2 teaspoon Ginger powder/ 1/2 teaspoon minced raw Ginger
1/2 teaspoon Cayenne pepper (Ata gungun)
Dry or fresh Efinrin/ Basil leaves
2 Knorr cubes
Salt to taste
Get your core ingredients ready….
Clean and gut your fish, slice into smaller pieces…
Ignore the look of my fish, intense hunger pangs made me pop them in the microwave to defrost, hence the partially cooked look…
Wash the yam and cook on medium to high heat for 6-8 minutes or until half done.
When it’s done, drain and set aside.
While the yam is cooking, place the fish in a medium size pot, add water to cover the fish, place on a hob on low- medium heat, add the onions, garlic, ginger, Knorr cubes and salt to taste…
Cover and bring to a boil. After 5 minutes, lift the lid and add the pepper soup spice, ground crayfish and chopped scotch bonnet..
Leave to cook for 2 minutes, then add the cooked yam, leave to cook for another 5-6minutes
Now add the raw or fresh Efinrin/Basil leaves, switch off the heat, leave to simmer for 3 minutes with the residual heat…
And your Tlapia and Yam Peppersoup is ready….
Do remember your feedback if or when you do try this recipe, would be deeply appreciated. Feel free to drop me a line on here, Instagram or on Facebook. See you in my next post!