How to Make Nigerian Catfish Pepper Soup
Nigerian Catfish Pepper Soup is a spicy soup made with fresh catfish, aromatic spices, and herbs.
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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