- Catfish is a beloved Nigerian dish made with fresh catfish, pepper soup spices and fresh herbs
- It is known for its comforting taste, and it is perfect for social gatherings, in cold weather or just for dinner
- Here is an easy step-by-step guide to preparing catfish pepper soup
Catfish pepper soup is a cherished delicacy across Nigeria, known for its rich flavours, inviting aroma, and unique ability to bring comfort and warmth. It is often called point and kill because it is traditionally prepared with live catfish chosen by guests or diners before it is prepared.
While catfish pepper soup can be enjoyed year-round, most people prefer it during colder months, gatherings, and festive occasions.
Historically, pepper soup has been a staple dish in many West African homes. This soup isn’t just a meal; it’s an experience. In Nigeria, pepper soup comes in various forms: Goat meat pepper soup, cow tail pepper soup, chicken pepper soup and others.
However, catfish pepper soup stands out for its distinct texture and flavour. Catfish, known for its tender flesh, easily absorb the aromatic spices, resulting in a soup that is as flavorful as it is nutritious.
Beyond being delicious, catfish pepper soup is loaded with health benefits. The spices used, like uziza seeds, alligator pepper, and crayfish, are known for their spicy taste and can help clear sinuses, aid digestion, and even relieve minor colds.
This dish isn’t just for special occasions but can also be a comforting meal on a quiet night when you crave extra warmth.
Preparing catfish pepper soup at home is surprisingly straightforward. With the right ingredients and patience, you can easily recreate this authentic Nigerian dish and adjust it to your taste.
Ingredients needed for catfish pepper soup
To make catfish pepper soup, you’ll need the following ingredients:
1 medium-sized live catfish
4 teaspoons of ground crayfish
1 tablespoon of pepper soup spices (uziza seeds, alligator pepper, calabash nutmeg)
Fresh scotch bonnet or habanero pepper (Rodo)
1 small onion (sliced)
2 cups of water
Salt
Fresh basil, scent leaves, or uziza leaves (very little, chopped)
Seasoning cubes
Potatoes or Plantain (optional)
Preparation instructions for catfish pepper soup
1. Clean the catfish
Begin by cleaning the catfish thoroughly. If the fish was purchased live, ensure it is properly washed to remove its slippery mucus. A helpful tip is to rinse the fish with hot water or rub it with lime or salt to reduce its slimy texture. Once clean, cut the fish into preferred pieces.
2. Cook the catfish
In a medium-sized pot, add the cleaned catfish pieces, chopped onions, pepper soup spices, ground crayfish and two cups of water in a medium-sized pot. Do not stir the fish; instead, cover the pot and shake slightly. Add fresh scotch bonnet or habanero peppers, seasoning cubes, and salt to taste. If you want to cook your pepper soup with potatoes or plantain, cut it into small bite sizes and add it to the pot; this can help thicken the soup a little. Let the mixture simmer on low heat for about 10-15 minutes. Catfish cooks quickly, so avoid overcooking, as it can easily fall apart.
3. Add the fresh leaves
Finally, add your choice of fresh basil, scent leaves, or uziza leaves to the pot. These leaves add an authentic touch to the soup, giving it a fresh aroma and taste. Allow the soup to simmer for another 2-3 minutes.
4. Serve
Once ready, remove the pot from heat. Catfish pepper soup is best served hot, often enjoyed on its own or paired with rice.
TheRadar Kitchen: How to prepare one-pot chicken and rice
Meanwhile, TheRadar earlier reported on the recipe for one-pot chicken and rice, a delightful blend of perfectly seasoned rice and tender chicken cooked together in a single pot.
It’s a game changer for busy people as you can have a delicious meal with minimal effort and clean up. It is perfect for a weeknight dinner or a cosy family meal.