Garri-Thickened Fish and Plantain Pepper Soup

1.Start by preparing the fish fillets. Rinse them under cold water, pat dry with paper towels, and season with salt and ground black pepper. Set aside.

2.Peel the plantains and cut them into chunks. In a pot, bring water to a boil and add the plantain chunks. Cook for about 10-12 minutes until tender. Drain and mash the plantains until smooth, then set aside to cool slightly.

3.In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, grated ginger, and chopped Scotch bonnet peppers, cooking for another 2-3 minutes until fragrant.

4.Pour in the fish or vegetable broth and bring to a simmer. Add the ground crayfish (if using), and season with salt and ground black pepper. Allow the broth to simmer for about 10 minutes to develop flavors.

5.While the broth is simmering, mix the cooled mashed plantains with the garri in a bowl until well combined. Form the mixture into small dumplings, about the size of a golf ball.

6.Gently add the fish fillets to the simmering broth, followed by the plantain dumplings. Cook for an additional 10-15 minutes, or until the fish is cooked through and the dumplings are tender. The soup will thicken slightly from the garri.

7.Taste and adjust seasoning if necessary. Remove from heat and let it rest for a few minutes before serving.