You know what? There’s something magical about a steaming bowl of catfish pepper soup that just hits differently. 

The tender fish in a spicy, flavorful broth is simply irresistible. It’s the perfect comfort food, whether you are fighting a cold, hosting guests, or just craving something delicious.

Best of all, it’s easy to make.

Your kitchen will smell amazing, and your family will gather around the table, enjoying every bite. Once you make this, dinner will never be the same!

Ready to try it? Let’s whip up this tasty Nigerian dish that will have everyone asking for more.

How to Make Catfish Pepper Soup?

Let’s check out the list of ingredients that are required to prepare a perfect catfish pepper soup at home:

Essential Ingredients

• Fresh catfish
• Pepper soup spice mix
• Scent leaves (uziza leaves or basil)
• Scotch bonnet or habanero pepper
• Onion (Sliced or Chopped)
• Seasonings: Fresh Ginger, Garlic, Salt, Bouillon cubes
• Optional Add-ins: Ground crayfish, Yam chunks, Unripe plantains, or potatoes

Step 1: Clean the Catfish

Start by rinsing your catfish under hot water. This stops the slimy feel and removes any dusty smell. Rub the fish gently with lemon or salt before rinsing again. That keeps the taste fresh and clean.

Then, use a sharp knife to cut the fish into even, medium-sized pieces. Try to make them all the same size so they cook evenly.

Step 2: Lightly Season the Fish

If you’d like, season the fish with a bit of salt, a pinch of ginger, and one bouillon cube.

Let it sit for 5–10 minutes; this kickstarts the flavor and makes it tastier later on.

Step 3: Start the Flavor Base

Add about 4 cups of water into a pot and bring it to a gentle boil.

Drop in your onion slices, grated ginger, and (if you like) minced garlic. Let these cook for 3–4 minutes to fill the pot with aroma.

Step 4: Gently Add Catfish

Now, carefully place each catfish piece into the simmering water. Don’t stir—fish can break easily early on.

Keep the heat on low to medium. Close the lid halfway and cook for 8–10 minutes.

This helps the fish stay together and become more cohesive.

Step 5: Spice It Up

Add pepper soup spice mix (about 1 TBSP), chopped scotch bonnet peppers (1–2), adjust for your heat level. Sprinkle in ground crayfish if using. Toss in bouillon cube(s) and salt to taste.

Let it simmer for 10–12 minutes, allowing everything to blend well. You will see some foam on top; skim it away with a spoon.

Taste a little broth to check the salt and spice. Adjust to your liking.

Step 6: Finish with Scent Leaves

Tear or chop your scent leaves (or uziza/basil) and add them to the pot.

Let it simmer, uncovered, for an additional 5–7 minutes. That final time lets the leaves give off their fresh aroma.

Turn off the heat and let the soup rest for 2–3 minutes. This allows the flavors to settle and cools it just enough to serve.

Different Meal & Serving Ideas to Check Out

Catfish pepper soup is not just a soup; it can be part of a full meal, depending on how you serve it.

Here are some simple ideas that work well for any time of day.

1. Make It a Light Meal

Sometimes, catfish pepper soup is all you need by itself.

A hot bowl served alone with a glass of chilled palm wine is a satisfying but straightforward option.

It’s perfect if you’re looking for something light yet flavorful.

2. Pair It with Rice or Yam

If you want to make it more filling, add a side like plain white rice or boiled yams. These sides soak up the soup well and help balance the spice.

Let guests pour the broth over their rice, or dip chunks of yam into the soup for more flavor.

3. Try It with Agidi or Plantain

Agidi (also called eko) is a smooth cornmeal dish that holds together in firm blocks. It’s cool and soft, which makes it a great match for hot pepper soup.

You can also serve it with boiled plantains, ripe or unripe. They offer a distinct texture and a sweet or firm bite, depending on your preference.

Nutritional Information of Catfish Pepper Soup

That’s a Wrap

Catfish pepper soup may seem tricky, but it’s really simple once you get started.

All you need are fresh catfish, good spices, and a little patience. Let the flavors come together slowly, and don’t stir too much – the fish will stay tender.

Feel free to make it your own because there’s no right or wrong way, follow your taste.

Try the recipe and let us know how it turns out. We’d love to see your photos and hear any changes you made!