Reminder: fish soup!
Aug. 15th, 2005 06:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mirrorshard(Edit: bad typing redacted.)
This was prompted by remembering the international food fair from my days at Cranfield - it was about 85% foreign students and at the beginning of every academic year they rounded up as many nationalities as possible and induced them to do ethnic food stalls. We had Russian borscht (with Hellman's Mayonnaise) which didn't impress me much, thin & watery, but thickened up a bit it would be lovely. Iraqi applish semolina, French apple pancakes, African stew (the gentleman apologised profusely for not having been able to get goat for it. Bit hard in the middle of nowhere, Home Counties). And a rather gorgeous Nigerian fish soup containing approximately three kilos of black pepper.
Googling around, it seems to go sort of like this - the lady who made it wasn't all that interested in explaining it at the time, she just liked having people eat it.
FISH. Lotsa fish.
Pepper. All the recipes I've found say chilli peppers or even ahbaneros, but I distinctly remember black pepper so I'll use that. All the black pepper in the world ever.
Tomatoes.
Onion.
I'm figuring on pan-frying small chunks of fish in large quantities, then just doing a long slow tomato sauce stew thing with the pepper and some previously fried onions, and then seeing whether it worked and what else I need to do with it.
This was prompted by remembering the international food fair from my days at Cranfield - it was about 85% foreign students and at the beginning of every academic year they rounded up as many nationalities as possible and induced them to do ethnic food stalls. We had Russian borscht (with Hellman's Mayonnaise) which didn't impress me much, thin & watery, but thickened up a bit it would be lovely. Iraqi applish semolina, French apple pancakes, African stew (the gentleman apologised profusely for not having been able to get goat for it. Bit hard in the middle of nowhere, Home Counties). And a rather gorgeous Nigerian fish soup containing approximately three kilos of black pepper.
Googling around, it seems to go sort of like this - the lady who made it wasn't all that interested in explaining it at the time, she just liked having people eat it.
FISH. Lotsa fish.
Pepper. All the recipes I've found say chilli peppers or even ahbaneros, but I distinctly remember black pepper so I'll use that. All the black pepper in the world ever.
Tomatoes.
Onion.
I'm figuring on pan-frying small chunks of fish in large quantities, then just doing a long slow tomato sauce stew thing with the pepper and some previously fried onions, and then seeing whether it worked and what else I need to do with it.
