STEP 1: Clean Nate fish thoroughly under cold running water, removing scales and any slime. Pat completely
dry with paper towels. Cut into thick steaks (about 2 inches). Season generously with salt and 1 crushed stock cube,
then set aside for 30 minutes to allow seasoning to penetrate.
STEP 2: In a mortar and pestle, pound ginger, garlic, and 3 scotch bonnet peppers into a coarse paste. Don’t make
it too smooth – some texture adds character to the soup.
STEP 3: In a large, heavy-bottomed pot, bring 8 cups of water to a rolling boil. Add the pounded ginger-garlic-pepper
mixture, chopped onions, and remaining whole scotch bonnets. Boil vigorously for 10–12 minutes to extract maximum flavor.
STEP 4: Add cubed yam to the boiling broth and cook for 8–10 minutes until slightly tender but still firm.
STEP 5: Carefully slide the seasoned Nate fish steaks into the boiling broth. Let cook undisturbed for 8 minutes to prevent breaking.
STEP 6: Add ground crayfish, uziza seeds, ehuru, uda, remaining stock cubes, and ogiri okpei. Gently stir and continue cooking for
another 10–12 minutes until aromatic.
STEP 7: Reduce heat to medium-low and add palm oil. Simmer gently for 5 more minutes to enrich flavor and color.
STEP 8: Add chopped scent leaves and immediately turn off heat. Let the residual heat wilt the leaves perfectly.
STEP 9: Allow soup to rest for 3–4 minutes before serving. Serve hot with white rice, boiled yam, or plantain.