Ingredients

• 500g meat or fish of choice
• 2 tbsp pepper soup spice
• 1 onion, chopped
• 2 tbsp ground crayfish
• 1 tbsp red palm oil
• Scotch bonnet, to taste
• Seasoning cubes
• Salt to taste
• Fresh scent leaves or uziza

Method

1. Season and boil the meat/fish until tender, keeping the stock.
2. Add pepper soup spice, crayfish, palm oil and onions to the stock.
3. Simmer 20 minutes so the spices infuse the broth.
4. Add scotch bonnet and seasoning cubes; adjust salt.
5. Finish with scent leaves, simmer 3 more minutes and serve hot.

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