Ingredients:
- 1 lb of meat (your choice)
- 2–3 scotch bonnet peppers (or to taste)
- 6 tablespoons Peppers of Key West Serrano Pepper Hot Sauce (or to taste)
- 1 medium onion
- 2–3 cloves garlic
- 1 tablespoon pepper soup spice mix (or a blend of uziza seeds, calabash nutmeg, and alligator pepper)
- 2–3 sprigs fresh thyme
- 1–2 tablespoons ground pepper
- 1–2 tablespoons vegetable oil
- Salt to taste
- 4–5 cups water
Directions:
- Cut the meat into pieces if using meat, or clean and cut the fish into portions.
- Blend the scotch bonnet peppers, Peppers of Key West Serrano Pepper Hot Sauce, onions, and garlic into a smooth paste.
- Boil the Meat or Fish: In a large pot, add the meat or fish, water, and cook on medium heat for about 15-20 minutes until tender.
- Stir in the blended pepper mixture, pepper soup spice mix, thyme, and ground pepper.
- Mix well and continue to cook for another 10-15 minutes.
- Season and Serve: Taste and adjust seasoning with salt. Let the soup simmer for an additional 5 minutes before removing from heat. Serve hot with rice, yam, or on its own.
