Coconut Fish Pepper soup and Plantain

Coconut Fish Pepper soup with Plantain

If ever I were stuck on an island, I think this would be my go-to meal. I am not certain how I would get the spices to flavor the dish but it would definitely be my first meal. Why add coconut milk to my pepper soup you ask? I believe in getting my nutrients from multiple sources. Apart from the Omega 3’s in my mackerel fish, I decided to add a new layer of nutrients to make my pepper soup a healthier one. Coconut milk is a good source of vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut milk is also a great milk substitute for people who are lactose intolerant. You can also add other vegetables to your soup to make it a balanced diet. My dad had asked me over the weekend to make him some fish pepper soup. My dad has a very traditional palette but is always open to experiments so I decided to play around and make some coconut fish pepper soup for him.  This week, indulge in a spicy but nutritious meal, as your health should always be priority when deciding what meals to consume.

Ingredients (Serves 1-2)

1 cup of coconut milk

1 Mackerel fish

4 Fresh peppers

1 tablespoon of dry pepper

1 tablespoon of blended pepper soup spices

1 unripe plantain

Seasoning cubes

1 teaspoon of crayfish powder

1 stalk of spring onions

Salt to taste

Method

Step 1: Wash your fish and set aside. In a pot with your coconut milk on medium heat, place the fish, spices, crayfish powder, seasoning cubes, chopped peppers and onions and bring to boil till fish is soft.

Step 2: In a separate pot, place plantain to boil and salt when soft.

Serve hot with the pepper soup.