Classic Nigerian Fish and Plantain Pepper Soup

1.In a large pot, heat the palm oil over medium heat until it shimmers, about 2 minutes.

2.Add the chopped onions, minced garlic, and ginger to the pot. Sauté for 3-4 minutes until the onions are translucent and fragrant.

3.Stir in the chopped Scotch bonnet peppers and continue to sauté for another 2 minutes, allowing the flavors to meld.

4.Add the ground crayfish, ground coriander seeds, and pepper soup spice mix. Stir well to combine, cooking for an additional minute to release the spices' aromas.

5.Pour in the 6 cups of water and bring the mixture to a boil.

6.Once boiling, carefully add the sliced plantains to the pot. Reduce the heat to medium and let it simmer for about 10 minutes, or until the plantains are tender but not mushy.

7.Gently add the fish fillets to the pot, ensuring they are submerged in the broth. Season with salt to taste. Simmer for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.

8.Remove from heat and let the soup sit for a couple of minutes to allow the flavors to develop further.

9.Serve hot, garnished with fresh parsley or scent leaves.