Catfish Pepper Soup
"A spicy, aromatic Nigerian soup perfect for cold evenings. This traditional delicacy is known for its medicinal properties and rich flavor."
Total Time
65 min
Yields
6 Servings
Prep
20 min
The Pantry
- 1.5 kg fresh catfish, cut into pieces
- 2 tablespoons ground crayfish
- 3 fresh habanero peppers (atarodo)
- 1 tablespoon pepper soup spice
- 2 seasoning cubes
- 1 medium onion, chopped
- Fresh scent leaves or utazi
- Salt to taste
- 1.5 liters of water
Macro Breakdown
280
Calories
32g
Protein
8g
Carbs
14g
Fat
The Method
Clean and wash the catfish thoroughly with salt and lime to remove slime.
Place catfish in a pot with chopped onions, habanero peppers, and seasoning cubes.
Add pepper soup spice and ground crayfish, then pour in water.
Bring to a boil on medium-high heat, then reduce to medium and cook for 30 minutes.
Add salt to taste and simmer for another 10 minutes.
Add fresh scent leaves or utazi in the last 2 minutes of cooking.
Serve hot in a deep bowl.
Cooking Recipe
- Use fresh catfish for the best flavor
- Don't stir too much to keep the fish intact
- Add the scent leaves last to preserve their aroma
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Craft this masterpiece using 100% fresh catfishsourced directly from our ponds.