Catfish Pepper Soup
A delightful and aromatic dish from West African cuisine, Catfish Pepper Soup is perfect for chilly evenings, bursting with flavors and health benefits.
Ingredients
Main Ingredients
- 4-8 pieces catfish steak Fresh, high-quality catfish.
- 1 tablespoon cayenne pepper Adjust according to heat preference.
- 1-2 tablespoons vegetable oil
- 2 tablespoons Nigerian pepper soup mix
- 1 teaspoon fresh garlic, chopped
- 1 teaspoon fresh ginger, chopped
- 1 small onion, chopped
- 1 fresh tomato, sliced (optional) For added flavor.
- ½ cup chopped basil or scent leaves Fresh herbs enhance flavor.
- 1 semi-ripe plantain
- 2-3 pieces potatoes or yam, peeled and cut into chunks
- 2 juices lime or lemon For cleaning the catfish.
- water as needed Approximately 1 liter.
- to taste salt Adjust to preference.
Instructions
Preparation
- Clean the catfish with lime or lemon juice, then sprinkle with salt and set aside to marinate.
- Chop the garlic, ginger, onion, and any optional additions like tomatoes.
Cooking
- In a large pot, heat about 1 liter of water.
- Add the Nigerian pepper soup mix, cayenne pepper, chopped garlic, ginger, onions, and preferred seasoning powder.
- Bring to a boil and simmer for 5 minutes.
- Add potato or yam chunks, cooking until about 70% done (10-15 minutes).
- Add the plantains and catfish; cook together for 10 minutes.
- After the plantains soften, taste the broth and adjust the seasoning.
- Finish by adding optional sliced tomatoes and fresh basil; simmer for an additional 5 minutes.
Serving
- Ladle the hot soup into bowls, ensuring a good amount of broth along with catfish and veggies.
- Garnish with fresh basil if desired, and serve with rice, bread, or traditional sides like fufu.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.