Ingredients
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Procedure
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- Toast the African nut in a pan for about a minute to unlock the flavor.
- Blend the fresh chile pepper, tomatoes, ginger, and toasted African nut to a smooth paste.
- Wash the catfish with the lemon juice, and rinse under running water.
- Transfer the catfish to a medium-sized pot. Add the pepper paste, ground crayfish, seasoning cube, and salt to taste. Give it a good stir and allow it to cook for about 10–15 minutes.
- Stir again, and taste for salt or seasoning. If the soup is too thick, add about ½ cup water and allow to cook for few minutes.
- Turn off the heat, and serve the tomato pepper soup with white rice and boiled yam.