Catfish pepper soup has this beautiful way of warming you from the inside out — the kind of dish you make when you want something deeply flavorful, soothing, and a little nostalgic. The first time I made it at home, I remember standing over the pot thinking, “How does something this simple taste this good?” It’s the blend of aromatics, the spice mix, the tender fish, and the soft chunks of yam or potatoes soaking up all that rich broth.
This soup is one of those meals you can throw together on a busy evening, yet it tastes like you spent much longer on it. Whenever I’m feeling under the weather or just want something comforting, I find myself gravitating toward this recipe. The heat, the ginger, the fresh herbs — it all comes together like a warm hug in a bowl.
Ingredients You’ll Need
(Shuffled with quantities first)
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1–2 large potatoes, cut into chunks (or yam or plantain)
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1 kg catfish steaks
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1 chopped onion
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1 tablespoon pepper soup spice mix
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½ teaspoon salt (adjust to taste)
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1 tablespoon sliced fresh garlic
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1 tablespoon chopped fresh ginger
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1–2 sliced tomatoes
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1 teaspoon cayenne pepper
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1–2 seasoning cubes or bouillon powder
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A handful of chopped basil or scent leaves
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1 teaspoon vegetable oil
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1 tablespoon lime or lemon juice
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Water (about 1 litre)
Washing the fish with lime or lemon juice not only cleans it well but also removes the natural sliminess, giving the broth a clear and clean finish.
How I Make This Catfish Pepper Soup at Home
Preparing the Fish
I always start by cleaning the catfish with lime juice. Once rinsed and patted dry, I season it with a bit of salt while I prep the rest of the ingredients. This tiny step helps the fish soak up flavor once it hits the pot.
Building the Broth
In a pot, I add water, pepper soup spice, cayenne, onions, garlic, ginger, bouillon, and a splash of vegetable oil. As soon as the mixture begins to boil, the kitchen fills with that unmistakable pepper soup aroma — warm, spicy, and earthy.
Adding the Yam or Potatoes
If I’m using potatoes or yam, they go into the pot early so they soften in the broth. I let them cook until they’re just tender, not falling apart.
Cooking the Fish
Once the potatoes are nearly done, I gently lower the catfish into the pot. The fish cooks quickly and stays tender if you resist the urge to stir too much. I tilt the pot or use a spoon to baste the fish instead of stirring.
Finishing Touches
When the fish is cooked, I add the sliced tomatoes and chopped basil. These brighten the soup and give it a fresh lift right at the end.
A few more minutes on the heat, and the pepper soup is ready.
What I Love Serving With This Soup
A Side of Plantain
Either boiled or fried — the sweetness pairs beautifully with the heat of the broth.
Fresh Bread
Not traditional, but dipping bread into this spicy broth is always comforting.
White Rice
A simple spoonful of pepper soup over rice is an underrated pleasure.
Ingredient Swaps That Work Well
Different Fish
Tilapia steaks or croaker work well if catfish isn’t available.
Soft vs. Firm Vegetables
Potatoes give a creamy mouthfeel; plantain stays firmer and adds a subtle sweetness.
Spice Level
Add or reduce cayenne to match your heat preference.
How I Store Leftovers
If there’s any left, I let the soup cool and store it in an airtight container in the fridge for up to two days. Reheat slowly on the stove to keep the fish from breaking apart.
Slip-Ups I’ve Learned to Avoid
Stirring Too Much
Catfish breaks easily. Gentle movements are key.
Adding the Fish Too Early
The fish only needs a few minutes. Overcooking makes the texture mushy.
Skipping the Lime Wash
This step helps remove the slime and keeps the broth clear.
FAQs
Can I make this with frozen catfish?
Yes. Just thaw completely and rinse with lime or lemon juice before cooking.
What spice mix should I use?
A Nigerian pepper soup spice blend works perfectly. Store-bought or homemade both do the job.
Can I make it less spicy?
Absolutely. Reduce the cayenne pepper and start with a smaller amount.
Can I add more vegetables?
Yes. Carrots or pumpkin bits can work nicely depending on your taste.
Does it reheat well?
It does, but reheat gently so the fish stays intact.
Catfish Pepper Soup
Catfish pepper soup is a comforting Nigerian classic—bold, aromatic, and packed with heat.
Ingredients
- 1 tbsp cayenne pepper
- 4–8 pieces catfish steak
- 2–3 potatoes or yam, peeled and cut into chunks
- ½ cup chopped basil or scent leaves (or 1 tbsp dried basil)
- 1 small onion, chopped
- 1 semi-ripe plantain
- 2 tbsp pepper soup spice mix
- 1–2 tbsp vegetable oil (optional)
- 1 tsp fresh garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 fresh tomato, sliced (optional)
- 2 Knorr beef cubes or 1 tsp bouillon powder
- juice of 2 limes or lemons
- salt to taste
- water, as needed
Instructions
- Rinse the catfish thoroughly using the lime or lemon juice, rubbing it across the fish to remove any sliminess. Season lightly with salt and set the pieces aside while you prepare the remaining ingredients.
- Set a pot over medium heat and pour in about a liter of water. Add the pepper soup spice mix, cayenne, garlic, ginger, chopped onion, bouillon, and vegetable oil if you’re using it. Bring the mixture to a steady boil. Add the yam or potato chunks and let them cook until they’re just starting to soften.
- If you’re including plantain, wait until the fish goes in—plantain cooks quickly, so adding it later keeps it from turning mushy.
- Gently place the catfish pieces into the simmering broth and cook until the flesh is tender but still holding its shape. Adjust the seasoning with salt if needed. Add the sliced tomato and chopped basil, letting them soften briefly in the hot broth.
- Ladle the soup into bowls while hot and enjoy a flavorful, warming taste of Nigeria.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 246Total Fat 9gSaturated Fat 4gUnsaturated Fat 5gCholesterol 37mgSodium 35mgCarbohydrates 31gFiber 5gSugar 10gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Catfish pepper soup has become one of those dishes I rely on whenever I need something comforting with bold, honest flavor. It feels like home in a bowl — simple ingredients, warm spices, and tender fish all brought together in a way that satisfies deeply. I hope you enjoy every spoonful the way I do.
