Liberian Pepper Soup with Plantains

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is about 175°C. Add the 2 tablespoons of palm oil and let it heat up until it shimmers slightly.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, until the onion pieces are softened and translucent, which should take about 5 minutes.
3. 3Add the 2 cloves garlic, minced, the 1 tablespoon of ginger, grated, and the 1 small scotch bonnet pepper, minced, to the pot. Stir constantly and cook for 1 minute until fragrant.
4. 4Carefully pour in the 6 cups of fish broth. Increase the heat to high and bring the liquid to a rolling boil.
5. 5Add the 2 large plantains, unripe, peeled and cubed, and the about 450 g smoked fish, chunks, to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes, or until the plantain pieces are easily pierced with a fork and feel tender.
6. 6Stir in the 1 teaspoon uziza seeds, ground. Taste the soup and add the 1 teaspoon of salt if needed, stirring to combine.
7. 7Serve the Liberian Pepper Soup with Plantains hot.

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