You are welcome to Chefsbase, the home of assorted food and food-related articles. On this page, I will educate you on how to prepare Catfish pepper soup and also identify the major ingredients for the cooking.

Nigerian pepper soup is a comforting light spicy soup that can be prepared with any type of meat or fish with an infusion of traditional herbs and spices.

The spices are not just aromatic and fragrant flavourful, but they also have antioxidant properties as pepper soup is many old wives’ recipe to cure common ailments, like common colds, flu and fever.

Pepper soup can be cooked with beef, goat meat, offals, chicken, fish (all kinds), etc. This page will tell you more about how to prepare the dish.

Catfish Pepper Soup Preparation

This is how we prepare Catfish pepper soup:

Step 1

We begin by washing the fish thoroughly, but most people fail to do this properly. Usually, the fish is cut in the market by the seller to serveable sizes so just transfer it into a bowl and soak it in hot water at 80 – 90 degrees Celsius, very boiled water will end up peeling the skin of the fish.

Wash to remove the slimy outer skin entirely.

Step 2

To prepare all the necessary ingredients, I used to pound the fresh red pepper and half a cup of crayfish together with a mortar and pestle. Also slice the Utazi leaves, onions, and scent leaves and keep them aside in bowls.

Step 3

Move the washed catfish into the cooking pot, as I advised above, it is better to use a small pot so the fish parts are very close to each other, this will allow the proper incorporation of the ingredients and help you make a very delicious point and kill pepper soup.

I think we are done with the hard part, fishes take about ten to fifteen minutes to cook, that is just the catfish. Electric fish and a few other fish found in Nigeria take just about five minutes to prepare.

Step 4

Once you have transferred into a pot, then start with salt, followed by seasoning cubes, fish seasoning, crayfish, and pepper. etc.

Then add water, about three cups.

Make sure the ingredients are not suspended at the top.

Cook for seven minutes then add all the leaves, I also added some paprika powder because I love ‘dem red catfish pepper soup.

There are basic ingredients for making catfish (point and kill) pepper soup, however, you are free to spice it up with flavours and spices of choice. In the end, what you get is a tasty Catfish pepper soup.