A light, fiery, brothy fresh-fish pepper soup built on aromatic seeds and roots (uziza, scent leaf/efirin, ginger, peppers) rather than oil and thickener — the Yoruba cleansing, restorative soup eaten for colds, after childbirth, and to sweat out illness.
Pepper soup is what a Yoruba household makes for the sick, the cold-stricken, and the newly delivered mother — a bowl of heat and aromatics meant to heal as much as feed. Its herbal spicing reflects the deep Yoruba tradition of food and plant medicine being one and the same.
Pepper soup is the Yoruba restorative bowl — capsaicin from the peppers opens sinuses and promotes sweating, ginger and the aromatic seeds (uziza, ehuru, scent leaf) carry antimicrobial and anti-inflammatory compounds, and the oil-free, brothy form makes it deeply restorative for the sick and for new mothers. The fish adds clean omega-3 protein. This is genuine food-as-medicine in the Yoruba herbalist (Ifa-adjacent) tradition.
Simmer fresh fish gently in water with blended pepper, onion, ginger, and a pepper-soup spice mix of ground aromatic seeds (uziza, ehuru/calabash nutmeg, alligator pepper); finish with torn scent leaf (efirin). Keep it brothy — no oil, no thickener. Do not overcook the fish.
Free, no account needed to ask.