Ingredients:
1 pound meat or fish
1 tablespoon pepper soup spices (calabash nutmeg, ginger, cloves)
1 large onion, chopped
2 scotch bonnet peppers, chopped
2 cloves garlic, minced
2 tablespoons Liorga soybean oil
Salt to taste
Fresh herbs (scent leaves or parsley)
Preparations:
- Sauté Aromatics: Heat Liorga soybean oil in a pot over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.
- Add Meat/Fish: Add the meat or fish and pepper soup spices. Stir well to coat the meat/fish with the spices.
- Simmer: Cover with water and bring to a boil. Reduce heat and simmer until the meat/fish is tender.
- Season: Adjust seasoning with salt and additional hot pepper if needed.
- Serve: Garnish with fresh herbs and serve hot.
