Fresh fish peppersoup stew.

I decided to make this stew that had all the goodness of pepper soup wrapped in stew. This stew was practically fish pepper soup . It was so flavor packed and the aroma was #sighs breathtaking!  The Oziza, Ehu and Oda are all igbo names. Don't know any other name for it. Sorry. But if u mention it to the igbo women in the market that sell melon, stockish etc they will give you or direct you where you can get it.

INGREDIENTS

1)Oziza

2)Ehu(break the pod open with your teeth and remove the seed)

3)Oda.

4)Yellow pepper

5)Rosemary(aka scent leave)

6)Fresh ginger

8)Garlic

9)Tomatoes

10)Pepper

11)Plantain

12)Vegetable oil

13) Fresh fish(I used cat fish)

14) Rice

15) Crayfish

16) Salt

17) Onions

18) Royco

PROCESS

 Blend tomatoes and pepper together.

 Heat oil in a wide brimmed pot(I use a wide brimmed pot because of the fresh fish. To allow room for it to settle well into the sauce as well as ease in serving so the fish doesn't scatter)

 Add in the blended tomatoes and fry for 5 minutes.

 Dice the onions and add it in. Fry. For 10 minutes.

 Pound the first 9 ingredients together to form a thick paste. It should be smooth. Add into the sauce.

 Slice the rosemary leave and add into the sauce. Stir fry for 5minutes.

 Add in a cup and half of water, salt and royco cubes. Bring to boil.

 Add in the fish and cover to cook for 10-15minutes.

 Remove from the heat and cover for like 5minutes or more before serving.

 Serve with cooked white rice and fried plantain.

Bon apetit!