Ram Meat Peppersoup
Preheat oven to 180°C (350°F). Line a baking tray with foil or parchment paper. Place the fish fillets on the tray and season with salt and pepper. In a small bowl, mix the melted butter, lemon juice and zest, thyme, and parsley. Pour the mixture evenly over the fish. Cover loosely with foil and bake for 20–25 minutes until fish is flaky and opaque. Serve with mashed potatoes or steamed vegetables.
- 1 kg assorted ram meat
- 3 Seeds of Ehu
- Scent leaves a handful
- Sliced Utazi Leaves optional(to taste)
- 2 stock cubes
- 3 Tablespoons of ground crayfish optional
- 1 Cup Sliced onions
- Salt and pepper to taste
- 1 teaspoon Beef seasoning spice
- 2 garlic cloves
- Half-finger of ginger.
- Half teaspoon lion Peppersoup spice.
- Teaspoon Paprika
- Cooker
- Cooking utensils
- Pot
STEP 1: Pound or blend the ginger and garlic together.
STEP 2: NOTE: Uziza seeds are very pepperish, be sure to taste before adding scotch bonnet. Use pepper at your discretion.
STEP 3: De-shell the calabash nutmeg (Ehu) then go ahead and blend/pound together with the uziza seeds and half cup of crayfish
STEP 4: Slice the onions and utazi leaves and set aside in a plate.
STEP 5: Wash the meat and season with a teaspoon of beef seasoning, a teaspoon of salt, half cup of sliced onions and 1 seasoning cube).
STEP 6: Once the meat boils for 10 minutes add 3 cups of water to it and cook till it becomes tender and chewable.
STEP 7: Add the pepper soup spice, the ground ehu, uziza, crayfish, and remaining onions.
STEP 8: Add a teaspoon of Paprika and allow it to boil for 3 minutes.
STEP 9: Add the sliced utazi, salt and (ordinary) pepper to taste. Allow to boil for another 5-10 minutes and you just made a delicious pot of pepper soup, One of Nigeria’s most popular evening meals.
STEP 10: pot of peppersoup
STEP 11: You can serve pepper soup with white boiled rice or yam.
STEP 12: You can also serve as a side dish
Enter cooking method here
