It happens to us all the time. We put in more than enough pepper in our native soups – egusi, okro, bitter leaf, oha, ogbono etc., and then start wondering how to remedy the situation. Some add more water to dilute the taste of pepper but while this may be a bit effective, guess what happens? It makes your soup watery.
The best
method I have used to reduce the taste of pepper in my soup is by adding some
more palm oil. That’s my secret! You may be wondering if the soup won’t have
more oil than necessary. My soup comes with just enough palm oil so that if
there is the need to add some more oil for taste, colour, etc., I can do so
without making the soup too oily.
I hope this
tip was useful.
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