How to Make African Seafood Pepper Soup
Seafood pepper soup is a popular Nigerian dish that features catfish and seafood cooked in a flavorful and spicy broth. It is a type of pepper soup, which is a common dish in Nigerian cuisine.
One such culinary masterpiece is the Nigerian Pepper Soup, a hearty and soul-warming soup that has been cherished for generations. Just as the name implies, pepper soup is a spicy soup, originating from West Africa, notably Nigeria, made using various types of protein, chili peppers, and calabash nutmeg, as the key ingredients. It is a spicy soup that is light and watery in texture. Pepper soup has become a popular cuisine in many West African countries and is served in many restaurants, leisure spots, and parties. It can be served with a side of rice, yams, or plantains. Today, we will be focused on how to make this popular dish using seafood as protein, especially catfish!
How is Seafood Pepper Soup made?
To make this seafood pepper soup, catfish is typically used with any other seafood mix of choice. The catfish is cut into chunks or slices and then simmered in a broth made with a variety of ingredients. The broth usually contains a blend of spices such as pepper soup spice mix (a combination of aromatic spices like uziza seeds, calabash nutmeg, and others), pepper (usually Scotch bonnet or habanero peppers for heat), onions, garlic, ginger, and other seasonings.
I am a huge fan of pepper soup in any form, whether it is made with goat meat, beef, chicken, catfish or seafood. The dish is not only known for its spicy kick but also for its perceived ability to be soothing, especially during the cold or rainy weather.
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Seafood Pepper Soup
Ingredients
- 1 medium Catfish cut into 3-4 steaks
- 1 Ib Seafood mix
- 2 tbsp Pepper soup spice mix
- 1 tbsp Bouillion power
- ⅓ tbsp Salt
- 1 tbsp Uziza seed ground
- ½ tbsp Fish seasoning
- ½ Purple onion bulb, chopped
- 1 Yellow Habanero Pepper chopped
- 2 Garlic cloves minced
- 2 Ginger slices minced
- 2 tbsp Crayfish ground
- ½ cup Scent leaves/ Basil chopped
- ¼ tbsp Salt
- 1 Lemon or Lime
Instructions
- Wash the catfish steaks with warm water. Using the lemon, gently clean the catfish steaks to remove any slime on it. Rinse the catfish, pat dry and set aside.
- Wash the seafood mix with warm water. Transfer the catfish and seafood mix into a pot or pan. Place the pan/ pot on medium heat to begin cooking.
- Add the minced onions, ginger, garlic, habanero peppers. Add water, just enough to cover the fish and seafood mix, cover the pot and cook for 5 minutes.
- Next, add your crayfish, uziza seed, fish seasoning, pepper soup mix, bouillon powder and salt. Cook for another 10 minutes.
- Add the the basil / scent leaves, cook for another 5 minutes and serve!
This looks good. I will make it this weekend.