I should probably put a warning that if you can’t handle the heat, then this soup may not be for you.
With that out of the way, let’s talk about pepper soup!
Pepper soups are one of my go-to dishes especially when the weather starts getting colder or when I feel like I am coming down with a cold.
What I love about these soups is that they always make me feel like I am eating something healthy and nutritional. I always say they give me the “herbal feeling.”
You can make pepper soup with different meats, fishes or even with potatoes and yams.
Today, I will be sharing my recipe for making catfish pepper soup.
What Ingredients Do I Need to Make This Soup?
Let me walk you through the process of how to make Nigerian catfish pepper soup!
To get started, you will need to purchase a number of ingredients. You will need selim peppers, yanghanyanghan or prekese, crayfish, calabash nutmeg, black pepper, scented leaves, fresh chili, and onions.
You can also include other seasonings, spices or peppers of your choice, and of course the catfish!
How to Make Nigerian Catfish Pepper Soup
The first step in making Nigerian Catfish Pepper Soup is to clean the fish.
You must do this thoroughly because catfish has a slimy coating that needs to be removed.
I usually use warm water and salt to scrub it off. Then I rinse and cut the fish into steaks.
Next, I put water on the cooker to boil and add chopped onions and a few pieces of yanghanyanghan or prekese. These ingredients will infuse the broth with their aroma.
As the mixture simmers, grind some selim peppers, crayfish, calabash nutmeg, and black pepper together. This blend will form the backbone of your pepper soup’s flavor.
When the broth is ready, gently add the catfish pieces, followed by your ground spice mix and fresh chili for heat.
Be careful not to stir too much to keep the fish intact. At this stage you can add scented leaves and let the soup cook for a few more minutes, then it is ready to serve.
What Do I Serve with Catfish Pepper Soup?
You can serve the catfish pepper soup with yams, plantains, and potatoes. Some people also serve it with rice although this is not my preferred way of eating this dish.
How to Make Nigerian Catfish Pepper Soup
Ingredients
- 1 kg fresh catfish, cleaned and cut into steaks
- 2-3 selim peppers crushed
- 1 piece yanghanyanghan or prekese
- 2 tbsp ground crayfish
- 1 tsp calabash nutmeg, ground
- 1 tsp black pepper
- 2-3 fresh chili peppers (adjust to taste), chopped
- 1 medium onion, chopped
- 2 cubes seasoning (e.g., Maggi, Knorr or Dash)
- 1 handful scented leaves (substitute with basil if unavailable)
- 4 cups water
- Salt to taste
Instructions
- Prepare the Catfish: Clean the catfish thoroughly to remove the slimy coating. Use warm water and salt to scrub it, then rinse and cut into steaks. Set aside.
- Build the Flavor Base: In a large pot, bring 4 cups of water to a boil. Add the chopped onions and the yanghanyanghan or prekese. Let this simmer for about 5 minutes to infuse the water with their aroma.
- Prepare the Spice Mix: While the base simmers, grind the selim peppers, crayfish, calabash nutmeg, and black pepper into a fine mix.
- Add the Catfish: Carefully add the catfish pieces to the pot. Sprinkle in the spice mix and fresh chili peppers. Stir gently to distribute the spices without breaking the fish.
- Season the Soup: Add the seasoning cubes and a pinch of salt. Cover the pot and let the soup simmer on medium heat for 20-25 minutes until the fish is fully cooked.
- Finish with Scented Leaves: In the last 5 minutes of cooking, add the scented leaves to enhance the flavor and aroma. Adjust salt and spice levels as needed.
- Serve Hot: Serve the catfish pepper soup hot as a standalone dish or pair it with rice, yam, or plantains.
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