The name “catfish” refers to a broad group of fish with large barbells that resemble cat whiskers. There are species of catfish on every continent except Antarctica, where they are most common in freshwater settings of all kinds. There are several Ariidae and Plotosidae species that can be found in marine habitats.
They come in both naked and armor-plated varieties, although none has scales. Some characteristics of the cranium and swimbladder are what distinguish a fish as belonging to the order Siluriformes; not all catfish families have obvious barbells. However, our focus today is on how to make a sumptuous pepper soup out of this beautiful creature.
INGREDIENTS
1 medium-sized Catfish.
2 spoonfuls of Ground pepper soup spices
Habanero/Chilli Pepper/ (to taste)
2 teaspoonful Dry Uziza/basil leaves (optional)
1 tablespoonful of ground Crayfish
1 large Stock cube /
1 tablespoon seasoning powder
1 medium Onion bulb(chopped)
Salt – to taste
Water (as needed)
PREPARATION
- If you don’t have the pre-packaged pepper soup spices, you can prepare your own pepper soup spices.
- Wash the catfish with lime juice or scrub with salt to remove the slimy/slippery coating on its skin. Then rinse thoroughly and cut into smaller pieces.
- Place in a pot, and add enough water to cover the catfish. Add onions, stock cube, and salt to taste. Cook for 10 minutes.
- After 10 minutes, add the ground pepper, ground crayfish, and the ground pepper soup spices, mix thoroughly, and cook until the catfish is cooked.
5. Add the Uziza or basil leaves and simmer for 30 seconds. Serve hot and enjoy.
Catfish Pepper Soup can be enjoyed alone as a side dish, or served as a meal, with boiled plantains, Eko (agidi), agidi, Jollof, boiled yams, and potatoes.
You can also alternate your choice of protein for this soup, with goat meat, assorted meat, chicken or better still yam and fresh fish pepper soup.
ALSO READ: How To Prepare Fisherman Soup