Nigerian Catfish Pepper Soup

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Catfish Pepper Soup is a beloved Nigerian comfort dish known for its clear, fiery broth and tender fish. It is flavored with traditional West African aromatics, ground crayfish, and plenty of hot peppers. Best enjoyed piping hot alongside boiled yam, plantain, or plain rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2.5 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1.5 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the catfish and broth base

• 2 lbs (about 900 g) fresh catfish, cleaned and cut into 2-inch pieces
• 1 large onion, roughly sliced
• 4 cloves garlic, smashed
• 1 inch fresh ginger, grated
• 6 cups water

For the pepper soup spice mix

• 2 tablespoons ground crayfish
• 2 teaspoons Cameroon pepper (or 1 tablespoon crushed red pepper)
• 1 teaspoon ground calabash nutmeg (ehuru), optional
• 1 teaspoon ground uziza seeds, optional
• 3 whole scotch bonnet peppers (adjust to taste)
• 2 Maggi or Knorr seasoning cubes
• 1 teaspoon salt, or to taste

For finishing

• 1/2 cup fresh scent leaves (effirin) or basil leaves, lightly packed
• 1 tablespoon palm oil, optional

Directions

1. Rinse the catfish pieces under cold running water, drain well, and set aside.
2. In a large heavy pot, combine the water, sliced onion, garlic, and ginger. Bring to a rolling boil over high heat, then reduce to medium and simmer for 5 minutes to build a flavorful base.
3. Stir in the ground crayfish, Cameroon pepper, calabash nutmeg, uziza seeds, seasoning cubes, and salt. Simmer the broth for another 5 minutes so the spices can infuse.
4. Add the whole scotch bonnet peppers to the pot for a milder heat, or slice them for a more intense kick. Lower the heat to medium-low.
5. Carefully add the catfish pieces in a single layer. Cover the pot and simmer gently for 10-12 minutes without stirring much, until the fish is opaque and flakes easily with a fork.
6. Taste the broth and adjust the salt or pepper level. Stir in the palm oil if using for a richer finish.
7. Scatter the scent leaves over the top, cover, and let them wilt in the residual heat for 1 minute.
8. Ladle the soup into deep bowls, ensuring each serving gets catfish, broth, and a pepper. Serve immediately.
9. Pair with boiled yam, boiled green plantain, white rice, or agege bread for an authentic Nigerian meal.

Cook’s Notes

• Use the freshest catfish you can find; ask your fishmonger to clean and steake it for you.
• Whole scotch bonnet peppers flavor the broth with fruity aroma but mild heat; slice them if you want serious fire.
• Avoid vigorous stirring once the fish is in, as catfish is delicate and will break apart easily.
• Scent leaves (effirin) are traditional, but Thai basil or sweet basil makes a fine substitute in a pinch.
• For a smoky variation, swap half the fresh catfish for smoked catfish and reduce the added salt accordingly.

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