How I prove my cooking skill to my boys who doubted me rate my food

Ingredients

• 1 kg Catfish (cleaned, cut into large pieces)
• 3 pieces Fresh Scotch Bonnet Peppers (stemmed, seeds removed for less heat if desired)
• 1 medium Onion (peeled and roughly chopped)
• 2 cloves Garlic (minced)
• 1 inch Ginger (peeled and grated)
• 1 handful Scent Leaf (African basil) (washed, stems removed, roughly chopped)
• 2 tablespoons Pepper Soup Spice Mix (store‑bought Nigerian pepper soup seasoning)
• 1 teaspoon Salt (adjust to taste)
• 2 pieces Seasoning Cubes (maggi or any brand)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 liters Water (for soup base)
• 2 cups Long Grain Rice (rinsed until water runs clear)

Instructions

1. Wash the Catfish

   Bring a pot of water to a rolling boil, then carefully place the catfish pieces in the hot water for 2‑3 minutes to clean and remove any slime. Remove with a slotted spoon and set aside.

   Time: PT5M

2. Prepare the Pepper Blend

   In a blender, combine the scotch bonnet peppers, chopped onion, minced garlic, and grated ginger. Blend to a coarse paste.

   Time: PT5M

3. Chop the Scent Leaf

   Rinse the scent leaf, remove the stems, and roughly chop the leaves.

   Time: PT5M

4. Season the Fish

   Place the washed catfish in a bowl, sprinkle with salt, seasoning cubes, and half of the pepper soup spice mix. Toss gently to coat.

   Time: PT2M

5. Start the Soup Base

   In the large pot, add 2 liters of water and bring to a boil over medium‑high heat.

   Time: PT5M

6. Simmer the Soup

   Add the seasoned catfish and the pepper paste to the boiling water. Reduce heat to medium, add the remaining pepper soup spice mix, and let simmer for 20 minutes, partially covered.

   Time: PT20M

7. Finish with Scent Leaf and Lemon

   Stir in the chopped scent leaf and lemon juice. Cook for another 5 minutes, then taste and adjust salt if needed.

   Time: PT5M

8. Cook the Rice

   Rinse the rice until water runs clear. In a medium saucepan, combine rice with 3 cups of water, a pinch of salt, and bring to a boil. Reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.

   Time: PT15M

9. Serve

   Ladle the hot pepper soup into bowls, place a serving of rice on the side, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g