If you are in a mood for something spicy, then peppe’ soup might suit what you are looking for. From Nigeria to Senegal, peppe’ soup is eaten super spicy (habanero, sounds familiar ?). Peppe’ soup is also known as “partygoer’s breakfast”. The soup will definitely wake up that taste buds and your entire body. Of course, you don’t need to be partying all night long to be wanting peppe’ soup.
Don’t be fooled by the “pale” looking peppe’ soup. This soup taste no where near “pale” and plain. I like the sourness from the lime, the kick from habanero, the flavor of bay leaf, the delicate fishes. This peppe’ soup can be a complete meal on its own if you have a bowl of salad or some vegetables to accompany this dish. The yuca/cassava is pretty much your carbohydrates right there 😉 Give this peppe’ soup a try and you might like it. You can even adjust the level of spiciness to suit your taste of course. We just happened to be crazy about spicy stuff! A great recipe from Yolele! Recipes From The Heart of Senegal by Pierre Thiam.
- 2 whole fish, such as grouper, snapper, or sea bass, cut into pieces, head reserved (4 lbs total)
- 1 yuca (about ½ lb), peeled, cored and cube
- 4 onions, chopped
- 1 garlic clove, crushed
- 2 habanero peppers (I think this amount gives me the right amount of kick)
- 1 bay leaf
- 2 quarts water
- Salt to taste
- Juice of 2-3 limes (I used 3), or to taste
- Place the fish in a large pot with the yuca, onions, garlic, habanero, bay leaf, and water. Over medium heat, bring the liquid to a simmer. Cook until the yuca is tender, about 30-45 minutes. Turn off the heat and let it cool until cool enough to handle
- Using slotted spoon, remove the fish and set it on a platter. Remove the flesh from the bones with a spoon, be careful not to break and mush the flesh, try to have chunks of flesh. Discard the bones and bay leaf
- Place the soup, except the reserved fish, in the bowl of a food processor. Add salt and process until velvety. Add the lime juice, to taste. Have a taste and adjust the seasoning. It should be sour, salty and spicy. Add the reserved fish and serve hot