- 5 medium Irish Potatoes
- 300g fresh fish (head and tail only)
- 10 medium mushrooms
- 1 red onion
- 2 habanero peppers
- 3 bay leaves (optional)
- Salt (to taste)
- 1 teaspoon ground ehu (Calabash Nutmeg)
- 1 big stock cube
- Black pepper
- 5 scent leaves
Before you cook dinner the Potato Peppersoup
Peel the Irish Potatoes, rinse and reduce into medium cubes.
Cut the fish head and tail into considerable chunks.
Cut the habanero pepper into medium portions.
Cut each mushroom into 2 parts.
Grind the ehu.
Cut the onion into into skinny slices along the bulb. This is so that when they heat up, they’ll upload body to the pepper soup.
Cut the fragrance leaves into tiny portions.
Pour a small quantity of water into a smooth pot and set at the range (medium warmth). The water need to simply cover the bottom of the pot.
Add the floor ehu, black pepper and inventory dice (beaten).
Stir and gently place the pieces of fish inside the pot. Once the lowest heats up, flip the fish around so that every one facets gets some heating and grow to be tough.
When the fish is properly heated throughout, do away with them from the pot and upload the potatoes.
Add water to cover the potatoes, add the bay leaves and begin cooking on excessive warmth till the potatoes are cooked however not smooth.
Add the mushrooms and cook dinner for two mins.
Add the fish (gently), the onions and habanero pepper and prepare dinner for two minutes.
Then take out the fish again and add salt to taste. Note: we upload the fish, take it out, upload, take it out and many others so that it does not scatter.
Stir to ensure the whole lot is included.