Jayne Whyte's Portfolio

Its been raining in the city of Abuja and I all I can think of taking some time off work and just lie in bed but that’s not happening any time soon. I registered for dance classes last weekend and it was so much fun and three days after, I can hardly laugh, walk and sit. My body aches all over! But will I do it again? Yes! I have been longing to engage in fun activities and so, I see this as an opportunity and enjoy every bit of my new found love-dancing. Maybe I should do a video of the dance sessions and then you can laugh at my stiff hips. I can’t rule out the idea. Just maybe…….

Also, last weekend my mom requested that I cook pepper soup for my Father since she wasn’t home. My dad loves pepper soup and to be honest, the weather was perfect for one or two bowls. Isn’t he lucky to have a daughter? Sometimes when people groan about not having a male child, I just weep at their short sightedness. Females are bae!

The plan was to prepare a medium size pot of pepper soup so that he could reserve some in the refrigerator to eat during the week. I got all the ingredients together and set to work. For this particular recipe, I went low on salt and seasoning because of health issues but feel free to include seasonings when cooking yours.

Ingredients

500g cleaned gizzard
3 tablespoons ground crayfish
2 fresh yellow pepper (Cameroon/ Nsukka pepper), ground
A handful of scent leaves (Nchanwu), ground
1 red onions, diced
2 tablespoons pepper soup spices
1 teaspoon coconut oil
pinch of salt
yam (size desired by you) cubed

Cooking Directions

1. On a medium heat, put gizzard in a clean pot. Then add diced onions and a pinch of salt. Allow to cook for 12-15 minutes. Carefully watch over it so that it does not dry up completely.
2. To the gizzard mixture add a tablespoon of pepper soup spices, ground crayfish, red and yellow peppers and some warm water. Allow to cook for about 10-12 minutes.
3. Add yam and the remaining 1 tablespoon of pepper soup spice to the mixture and leave to cook for another 15 minutes. Add coconut oil for sheen and the scent leaves. Allow to cook for 5 minutes. Serve while hot.

Enjoy!