Authentic Nigerian Catfish Pepper Soup Point And Kill
A spicy, aromatic, and deeply flavorful broth featuring fresh catfish, traditional peppersoup spices, and scent leaves.
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Ingredients
- 1 kg Fresh Catfish (cut into steaks)
- 2 tablespoons Peppersoup Spice Mix (Ehu, Uda, Uziza blend)
- 3 pieces Habanero Peppers (Atarodo), blended
- 1 tablespoon Crayfish powder
- 1/2 cup Fresh Scent Leaves (Nchanwu) or Basil, shredded
- 1 medium Onion, finely chopped
- 2 units Seasoning cubes
- 1 teaspoon Salt
- 1 1/2 liters Water
- 1 teaspoon Ginger and Garlic paste(optional)
Instructions
- 1
Wash the catfish thoroughly with salt, lemon, or hot water to remove the slime, then rinse in cold water and set aside.
- 2
Place the fish pieces in a pot and add the chopped onions, seasoning cubes, and a little salt.
- 3
Add the blended habanero peppers, ginger-garlic paste, and the peppersoup spice mix to the pot.
- 4
Pour in the water, ensuring the fish is just barely submerged, and bring to a boil over medium heat.
- 5
Once it starts boiling, add the crayfish powder and stir very gently to avoid breaking the delicate fish.
- 6
Simmer for about 15 minutes until the fish is cooked through and the broth has absorbed the spices.
- 7
Add the shredded scent leaves and let it simmer for another 2-3 minutes to release the aroma.
- 8
Taste for salt and spice, adjust if necessary, and serve hot with boiled yam, plantain, or agidi.
Nutrition per Serving
245
Calories
32g
Protein
5g
Carbs
11g
Fat
1g
Fiber
1g
Sugar
850mg
Sodium
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