One of my neighbours introduced me to this palatable soup and because of its sumptuous tasteni had to ask her for the recipe. I know a lot of peeps don't like experimenting outside their comfort zones but I'm not in that category so I'm happy. The joys of did ffferent varieties of soup from different cultures can not be overemphasized sha.
Give it a try and testisfy. Here is a simple recipe that is easily reproducible in just four steps
INGREDIENTS:
1. 4 tbsp achi
2. 5 fresh pepper blended
3. salt
4. 1 big fresh titus fish
5. 1 cooksp palmoil
6. 1 cooksp crayfish
7. 2 seasoning cubes
8. 1 head stock fish
9. 1 dry cat fish
METHOD
1. Wash fresh fish and set aside, wash head of stock fish and place inside a pot and spice with salt, 1 seasoning cube and pepper then parboil
2. Wash uziza leaf and set aside; after 20mins, add dry cat fish after washing it into the pot and then add the fresh fish make sure it doesn't shred.
3. After 5mins add palm oil, achi to thicken the soup, crayfish, pepper, salt and the remaining seasoning cube then stir and cover the pot and allow to boil
4. After 10mins, add uziza leaf stir and bring down immediately.
Serve with any swallow of your choice
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