TUN Food

Catfish pepper soup😋

Ingredients.
1.2 kg fresh fish
Fresh pepper.
110g onions, chopped (1 medium)
2 seasoning cubes
1 tablespoons ground crayfish
2 scotch bonnet
Salt
2 big ehuru (3 small), ground 1/2 teaspoon ground uziza
2 sticks uda utazi leaves (bitters)

Cooking directions:
-Toast and grind ehuru, hit uda to just break it open.
-Wash catfish slices well.
-Pour hot water over the fish slices and leave to stand for 1-2 minutes, drain and rinse in cold water.
-Place in a pot and add just enough water to just cover the fish. Place over medium heat.
-Add onions, seasoning cube, crayfish, peppers and sprinkle some salt.
-Cover and bring to a boil, add ground ehuru, uziza and uda, gently shake and swirl your pot, cook for 5-8 minutes.
-Add about 5 leaves of shredded utazi and some water. Taste and correct seasoning.
-Cook for another 5-8 minutes until fish is well cooked. Take off the heat.
-Serve your Catfish pepper soup with boiled yam, plantain, rice, agidi (eko, corn paste pudding) etc.

Please note:
-To prevent your catfish from disintegrating in your pot of soup, use the hot water method. The hot water hardens the flesh so you can cook it long enough to get the seasonings and spices into the fish.-
-Do not overload your fresh fish pepper soup with too many seasoning and spices. If using a spice blend, use just enough to have a mellow (not harsh) taste.
-If you can stand the heat of hot peppers, this is one pepper soup that benefits from being very hot.
-Fish is one ingredient you do not want to cook from frozen. It needs to defrost properly right through to the centre and because it cooks very fast, there is no way the centre will defrost and cook at the same time as the outside. Leave your fish to totally defrost before cooking.
-Toast ehuru or better buy already toasted one.

Serve and enjoy.

Noodles with chicken and shrimp😋

Okro soup.
Ingredients:
Sliced Okra (a medium-size bowl full)
Fluted Pumpkin leaves (as desired) optional
Stockfish head (medium size)
1 kg of meat (beef)
2 medium sizes frozen mackerel.
Kpomo
3 seasoning cubes
Salt and pepper to taste.
200ml Red (palm) oil
Half cup of ground crayfish

Cooking directions:
-Blend or grind the crayfish and peppers. I used a combination of fresh (frozen mackerel) and beef. I like to parboil meat with lots of spices and then use very little while making the real soup, it is likely that the whole spice would be left in the stock (meat water) after parboiling.

Cooking time!
-Wash the beef and fish, season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions.
Allow them to boil together for 3-5minutes. Remove the fish and continue cooking the meat until it becomes soft.
Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.
-Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.
-The sliced okra sould be added at this point, stir. Drop the cooked makerel fish on top.
-Allow to simmer for 3-4 minutes and you are done with this delicious soup.

-Serve with eba, fufu, semo, pounded yam or your favorite African swallow...😊