Catfish pepper soup
Catfish pepper soup is another variation of Nigerian pepper soup. A Very spicy broth cooked with cleaned catfish. It is delicious and great for the cold weather. You can potato, yam or plantain to pepper soup or simply cook it on its own with the fish. Substitute catfish for any other firm fish of choice
Servings: 4
Ingredients
- 4-8 pieces of catfish steak cut from a whole catfish.
- 1 tbsp cayenne pepper or more
- 1-2 tbsp vegetable oil optional
- 2 tbsp Nigerian pepper soup mix home-made/shop bought
- Seasoning powder of choice I used 2 Knorr beef cubes (Nigerian brand) substitute with 1 tsp bouillon chicken powder. (Jumbo is a good brand)
- Salt to taste use according to preference
- 1 tsp fresh garlic chopped
- 1 tsp fresh ginger chopped
- 1 small onion chopped
- 1 fresh tomato sliced optional
- ½ cup chopped basil or scent leaves (efirin in Nigeria) substitute with 1 tbsp dried basil
- 1 semi ripe plantain
- 2-3 potatoes or yam peeled and cut in chunks (substitute with yam or plantain)
- juice of 2 whole lime or lemon (about ⅓ cup) to clean catfish
- Water
Instructions
- Wash, clean and gut fish with lime/lemon juice to get rid of the sliminess. Sprinkle with some salt to season and set aside. Also prep the other ingredients too
- Place a pan on medium heat, add about 1 litre of water, pepper soup mix, cayenne pepper, garlic, ginger, onions, seasoning, vegetable oil and bring to boil, this should be around 5 minutes. Add potatoes chunks or yam and continue to boil till potato/yam is about 70% done.
- If you would be using plantain, add it when you add the fish as it cooks in under 10 minutes. You don’t want it to be overcooked
- Add catfish pieces to the sauce and cook for another 5 minutes. Check for salt and seasoning.
- Add sliced tomatoes and chopped basil and cook for another 5 minutes. Do not overcook the fish and stir gently to avoid breaking the fish.
- Serve hot or warm and enjoy.