Nigerian Hot Fish Soup

Pat, the maker of Nigerian Hot Fish Soup, with her son Daniel, Al Yamamas Compound, Saudi Arabia

If you ever need your head cleared, this soup is for you; quick and simple to make, all it requires are a few ingredients and is best served piping hot. 

As is the case with other countries from North-West Africa, the term "pepper" is very confusingly used to refer to chilli. Pat, who hails from Nigeria, appears to stand almost alone in her preference for making her soup with a large fish's head; even Gladys from Sierre Leone, and Frances from Ghana expressed distaste for her desire to suck the fish head dry, literally, of all its juices and bits and pieces. However, for those of you who share their preferences, you will be pleased to know you can substitute any other fish body parts for the soup. 

But Pat, after all, is the same woman whose favourite dish is goat's head; the preparation of which she describes in loving detail. Her husband, Simon, says that whenever she was depressed in Nigeria he'd tell her, "Oh, got out then and buy a goat's head" and by the time she'd finished preparing and eating it she'd be her happy self again. My husband, Fem and I, utterly entranced by the vision of Pat slaving away on this dish, even tried very hard in the Middle East to get hold of a nice fresh goat's head for her, but since you can only get them stripped of all skin, or literally on the hoof, and Pat tells us you cook everything, including the ears, the "leather" of the skin, the whole lot, we finally had to concede defeat in that regard. 

Fish Head Pepper Soup Recipe

1 very large fish head, plus tails (or other 'nice' pieces of fish, such as the fillet)

1 medium onion

2 tomatoes (these are optional, but their addition makes for a thicker sauce)

Water

Salt or soya sauce

Probably about 2 - 2 1/2 teaspoons of chilli powder or Amazing Grace's Ghanaian Chilli Chutney

Place fish in a heavy-bottomed pot. Surround with chopped up onion, tomatoes, and sprinkle with salt and and chilli powder to taste. Place water in until it comes to half-way up the fish. Let it boil, then simmer for 10-15 minutes. Serve hot.