African, Easter, Nigerian

Fish pepper soup served with yam logs

Hi guys.

How are you all doing? Today I’m making another favourite of mine. 🙂 I only eat it during winter and winter is here again so let the chow begin 😉

Its very easy to make and a treat that will go down well with the whole family.
Lets begin


  • Yam
  • 4 pieces of fish
  • 1 tablespoon of dry pepper
  • 2 tablespoon of pepper soup powder
  • 2 fish stock cube
  • 4 cups of water
  • Shrimps 
  • 1 Scallions (spring onion) to garnish
  • 1 small Onion
  • 1 habenero pepper
  • Dry  or fresh basil (scent leaves)
  • Salt to taste


  • 2 Medium sized pots
  • Knife
  • Chopping board
  • Measuring spoons (not compulsory)

Prep time: 20 minutes

Cooking time: 1 hour


Gut (remove the insides) and remove the scales. Rinse very well and set aside.

Chop the onions and habenero pepper
Well done.

Bon Apetite

That’s it from Me

Pictures below.

Love Duchess O


Next peel the yam, cut into rectangular shapes, wash the yam, add water to it and boil with of salt. 


In another pot, add 4 cups of water, add all the seasoning, chopped onions and pepper and allow it to boil for 20 minutes 


After 20 minutes, add the fish and the last stock cube and boil for 10 minutes


Fish Stock cube paste

After adding the fish, check on the yam, once its soft but firm, drain it and set aside and keep it warm.
Check on the fish pepper soup The wonderful aroma should be all over the room. At the 8 minute mark, add the shrimps. Cook for the last 2 minutes. (If it’s fresh shrimps cook for 4 minutes)

Once its done, turn off the heat.

Now serve your winter warmer up and serve it with the yam blocks. Garnish with some sliced scotch bonnet pepper and spring onions.
*Another alternative is once the yam is almost cooked, add it to the fish pepper soup and let it cook for the last 5 minutes of the fish pepper soup being cooked.




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