This is a hot and spicy soup made with fish.
Cut each fish into 4 or 5 steaks. Remove gills from the fish heads and remove any unwanted entrails from the middle part of the fish. Wash fish slices thoroughly then place in a pot. Add water to the same level as the fish.
Put ginger, garlic, white pepper, hot pepper, 'pebe', njansang and all the herbs into a blender. Add water and blend into a smooth paste.
Pour spice blend into fish. Add in Maggi and salt to taste. Cover and let it cook for about 20-30 minutes until the fish is thoroughly cooked.
Serve warm as it is or with a starch side like boiled plantains or yams.
Do not stir so you do not break up the fish and create a mushy mess. If you want to mix the soup, hold the pot and gently sway from side to side.
Adjust the soup consistency according to your taste. If you want it thicker, put in less water. If you want it lighter, put in more water.