A classic spicy and aromatic soup featuring fresh catfish and traditional West African spices.
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Wash the catfish thoroughly with salt, lemon, or hot water to remove the slime, then rinse in cold water and set aside.
Place the fish pieces in a large pot and add the chopped onions, ginger-garlic paste, and bouillon cubes.
Add just enough water to cover the fish and bring to a simmer over medium heat for 5 minutes to allow the flavors to penetrate the meat.
Add the remaining water, the blended habanero peppers, ground crayfish, and the pepper soup spice mix.
Stir very gently to avoid breaking the delicate fish pieces; cover the pot and cook for another 10 to 12 minutes.
Taste the broth and adjust the salt or pepper levels if necessary.
Add the shredded scent leaves and the optional utazi leaves (for a hint of bitterness) and simmer for 2 more minutes.
Turn off the heat and serve the soup hot, typically with boiled yam, plantain, or agidi.
