INGREDIENTS
1kg cutted catfish
Utazi Leaves
Raw white yam/yam powder/potato puree – thickner
Chilli pepper/ grounded pepper
Grounded crayfish
3 cubes of maggi/knorr
ogiri okpei
Salt to taste
METHOD
- wash in lime water thoroughly. Place in a bowl, then pour hot water and leave for 2 minutes and wash with cold water. This process of pouring hot water also toughens the fish so that the pieces do not dissolve while cooking the soup.
- boil a few cubes of raw white yam. when soft, pound with a mortar and pestle till a smooth paste is formed, then set aside. you can substitute white yam with yam powder or potato puree for the thickening.
- wash and cut the utazi leaves into tiny shreds. utazi is bitter in taste and only used for flavoring so one or two leaves is enough.
- place the catfish in a pot and pour enough water to cover the fish. add the seasoning and cook till done. feel free to add dried fish or beef to this soup recipe.
- when the catfish is done, add the crayfish, pepper, and utazi leaves. also add the yam paste in small lumps and salt to taste.
- cover the pot and allow to cook at high heat till all the yam paste have dissolved. if you think that the yam paste will make the soup too thick, you can remove some that are yet to dissolve or add a little bit of water.
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