Coconut Fish Pepper Soup with Unripe Plantain
- 1 pack of Sympli Unripe Plantain Chips
- 240ml of coconut milk
- 1 Mackerel fish
- 4 habanero peppers
- 1 tablespoon of dry pepper
- 1 ½ tablespoon of blended pepper soup spices
- 3 seasoning cubes
- 1 teaspoon of crayfish powder
- 1 stalk of spring onions
- Salt to taste
In a medium pot, add coconut milk, and place on medium heat. Gently add the washed mackerel fish, pepper soup spices, crayfish powder, seasoning cubes, chopped peppers, onions and salt to taste.
Gently stir and allow to cook for 10 minutes or until fish is soft. Then, set aside.
In a separate pot, add Sympli Unripe Plantains to 250ml of boiling water. Add salt to taste, and allow to cook for 6-7 minutes.
Drain excess water, and serve boiled plantains with hot pepper soup.