Smoked Catfish Pepper Soup is one of those comforting Nigerian dishes that instantly warms the body and lifts the spirit. From the very first spoonful, the bold aroma of traditional spices combined with the deep smokiness of catfish makes this soup unforgettable. I grew up enjoying pepper soup at family gatherings, roadside joints, and during moments when we needed something nourishing and soothing. Today, I’m sharing my personal, time-tested recipe so you can recreate this classic dish at home.
What makes Smoked Catfish Pepper Soup truly special is its balance of heat, spice, and smoky depth. Unlike regular fish pepper soup, the smoked catfish adds a richer flavor that penetrates the broth beautifully. This soup is not only delicious but also popular for its perceived health benefits, especially during cold weather or recovery periods. Whether you’re cooking for guests or simply treating yourself, this dish never disappoints.
In this recipe, I’ll walk you through every step in a clear, friendly way. You don’t need to be an expert cook to get it right. With simple ingredients and proper timing, you’ll end up with a restaurant-quality Nigerian pepper soup that serves six people generously.
Yields: 6 servings
Ingredients for Smoked Catfish Pepper Soup
These ingredients are easy to find in African grocery stores, and many are available in regular supermarkets as well. Each one plays an important role in building the signature flavor of Smoked Catfish Pepper Soup.
- 2 large smoked catfish (cleaned and cut into big chunks)
- 2 liters water (or enough to cover the fish)
- 2 tablespoons pepper soup spice mix
- 1 tablespoon ground crayfish
- 1 medium onion (sliced)
- 2 scotch bonnet peppers (blended or chopped, adjust to taste)
- 1 teaspoon ground uziza seeds
- 1 teaspoon ground ehuru (calabash nutmeg)
- 2 seasoning cubes
- Salt to taste
- 1 teaspoon ginger powder (optional)
- 1 teaspoon garlic powder (optional)
- A handful of fresh uziza leaves or scent leaves (chopped)
Instructions: How to Cook Smoked Catfish Pepper Soup
Making Smoked Catfish Pepper Soup is straightforward, but attention to detail makes all the difference. I always take my time at each stage to ensure the flavors fully develop.
- Gently rinse the smoked catfish with warm water to remove excess dirt and soot. Be careful not to break the fish pieces, as smoked catfish can be delicate.
- Place the cleaned catfish into a large pot. Add the sliced onions and pour in enough water to comfortably cover the fish.
- Set the pot on medium heat and allow it to boil for about 10 minutes. This step helps rehydrate the smoked catfish and releases its smoky flavor into the broth.
- Add the pepper soup spice mix, ground crayfish, seasoning cubes, ground uziza seeds, and ehuru. Stir gently so the fish remains intact.
- Add the blended scotch bonnet pepper, ginger powder, and garlic powder if using. Taste the broth and adjust salt and seasoning as needed.
- Reduce the heat to medium-low and let the soup simmer for another 20 minutes. This slow cooking allows the spices to fully infuse the broth.
- Once the soup is well-flavored and aromatic, add the chopped uziza or scent leaves. Stir lightly and cook for an additional 5 minutes.
- Turn off the heat and allow the Smoked Catfish Pepper Soup to rest for about 5 minutes before serving. This resting time helps the flavors settle beautifully.
Tips and Variations for the Perfect Smoked Catfish Pepper Soup
Over the years, I’ve learned a few tips that elevate Smoked Catfish Pepper Soup from good to exceptional. These small adjustments can help you tailor the soup to your taste.
Control the Heat
Pepper soup is traditionally spicy, but you’re always in control. If you prefer milder heat, reduce the amount of scotch bonnet pepper. For extra heat lovers, feel free to add more.
Enhance the Smoky Flavor
If your smoked catfish isn’t deeply smoky, you can add a small piece of dried smoked fish to intensify the flavor. This trick works wonderfully.
Leaf Substitutions
Uziza leaves give a peppery aroma, but scent leaves or even basil can work if uziza isn’t available. Each leaf brings a slightly different character to the soup.
Protein Variations
While this recipe focuses on Smoked Catfish Pepper Soup, you can mix in stockfish or smoked croaker for variety. Just be mindful of salt levels, as smoked proteins can be salty.
Conclusion: Enjoy Every Spoonful
Smoked Catfish Pepper Soup is more than just a meal—it’s an experience. From the rich aroma that fills the kitchen to the warming sensation of the spices, this soup represents comfort and tradition in every bowl. I love serving it hot, especially in the evenings or during rainy weather, and it always brings smiles to the table.
If you’ve never tried making Smoked Catfish Pepper Soup at home, I encourage you to give this recipe a try. It’s simple, satisfying, and deeply rooted in Nigerian culinary culture. Serve it on its own, with boiled yam, or even with rice if you prefer. However you enjoy it, I’m confident this recipe will become one of your favorites.
Let me know how it turns out for you, and feel free to adjust the spices to suit your taste. Happy cooking, and enjoy every comforting spoonful!
Smoked Catfish Pepper Soup
What makes Smoked Catfish Pepper Soup truly special is its balance of heat, spice, and smoky depth. Unlike regular fish pepper soup, the smoked catfish adds a richer flavor that penetrates the broth beautifully.
Ingredients
- 2 large smoked catfish (cleaned and cut into big chunks)
- 2 liters water (or enough to cover the fish)
- 2 tablespoons pepper soup spice mix
- 1 tablespoon ground crayfish
- 1 medium onion (sliced)
- 2 scotch bonnet peppers (blended or chopped, adjust to taste)
- 1 teaspoon ground uziza seeds
- 1 teaspoon ground ehuru (calabash nutmeg)
- 2 seasoning cubes
- Salt to taste
- 1 teaspoon ginger powder (optional)
- 1 teaspoon garlic powder (optional)
- A handful of fresh uziza leaves or scent leaves (chopped)
Instructions
- Gently rinse the smoked catfish with warm water to remove excess dirt and soot. Be careful not to break the fish pieces, as smoked catfish can be delicate.
- Place the cleaned catfish into a large pot. Add the sliced onions and pour in enough water to comfortably cover the fish.
- Set the pot on medium heat and allow it to boil for about 10 minutes. This step helps rehydrate the smoked catfish and releases its smoky flavor into the broth.
- Add the pepper soup spice mix, ground crayfish, seasoning cubes, ground uziza seeds, and ehuru. Stir gently so the fish remains intact.
- Add the blended scotch bonnet pepper, ginger powder, and garlic powder if using. Taste the broth and adjust salt and seasoning as needed.
- Reduce the heat to medium-low and let the soup simmer for another 20 minutes. This slow cooking allows the spices to fully infuse the broth.
- Once the soup is well-flavored and aromatic, add the chopped uziza or scent leaves. Stir lightly and cook for an additional 5 minutes.
- Turn off the heat and allow the Smoked Catfish Pepper Soup to rest for about 5 minutes before serving. This resting time helps the flavors settle beautifully.