Catfish Pepper Soup with White Rice

I absolutely love preparing catfish pepper soup with white rice because it combines bold, spicy flavors with comforting simplicity. This dish is one of those meals that instantly warms you up and satisfies your cravings, especially when you want something rich, peppery, and deeply traditional. The aroma alone is enough to make anyone eager to dig in, and it’s a staple I often prepare when entertaining guests or enjoying a cozy meal at home.

Catfish pepper soup with white rice is a classic Nigerian favorite, known for its light broth infused with spices like scent leaves, pepper soup spice mix, and fresh peppers. The softness of the catfish combined with the heat of the soup creates a perfect balance, and pairing it with fluffy white rice makes the dish even more filling and enjoyable. Whether you’re new to this recipe or already a fan, this version is simple, authentic, and incredibly delicious.

One of the things I enjoy most about making catfish pepper soup with white rice is how customizable it is. You can adjust the spice level, experiment with herbs, or even add extra ingredients for more depth. This recipe is perfect for family meals, weekend cooking, or even special occasions where you want to impress with something traditional yet easy to prepare.

Preparation Time and Cook Time

Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 1.5 kg fresh catfish (cut into pieces)
• 2 cups long-grain white rice
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon grated ginger
• 2 tablespoons pepper soup spice mix
• 2–3 fresh chili peppers (blended or crushed)
• 2 seasoning cubes
• Salt to taste
• 1 handful scent leaves (or basil as substitute)
• 6 cups water
• 1 tablespoon crayfish (optional)
• 1 teaspoon ground black pepper

Instructions

1. Start by thoroughly cleaning the catfish pieces with warm water and a little salt or lemon juice. This helps remove any slime and ensures a clean taste.
2. Rinse the catfish properly and set aside in a bowl. Avoid overhandling so the fish doesn’t break apart.
3. In a large pot, add the chopped onions, garlic, ginger, pepper soup spice, crayfish (if using), and chili peppers.
4. Pour in the water and bring the mixture to a boil over medium heat. Allow it to cook for about 10 minutes so the flavors develop well.
5. Add the catfish pieces gently into the pot. Be careful not to stir too much to avoid breaking the fish.
6. Add seasoning cubes and salt to taste. Cover the pot and allow it to cook for 15–20 minutes.
7. Once the fish is cooked and tender, add scent leaves and black pepper. Let it simmer for another 5 minutes.
8. Taste the soup and adjust seasoning if necessary. Turn off the heat and set aside.
9. Meanwhile, rinse the white rice thoroughly until the water runs clear.
10. In a separate pot, add the rice and water. Cook on medium heat until soft and fluffy (about 15–20 minutes).
11. Once both the rice and soup are ready, serve the catfish pepper soup hot alongside a portion of white rice.

Tips or Variations

When making catfish pepper soup with white rice, I always recommend using fresh catfish for the best flavor. Frozen fish can work, but fresh fish gives a richer and more authentic taste. Also, avoid overcooking the fish, as it can become too soft and fall apart in the soup.

If you prefer a stronger aroma, you can increase the amount of scent leaves or add uziza leaves for an extra kick. For those who enjoy very spicy food, feel free to add more fresh peppers or even a pinch of cayenne pepper. On the other hand, if you’re cooking for kids or people who prefer mild spice, you can reduce the pepper quantity without compromising the flavor.

Another variation I sometimes try is adding a small amount of yam or potatoes directly into the soup to make it more filling. However, when serving with white rice, I usually keep the soup light and focused on the rich, peppery broth.

Frequently Asked Questions (FAQs)

Can I use another type of fish?

Yes, you can substitute catfish with tilapia, croaker, or any firm fish. However, catfish remains the best choice for authentic catfish pepper soup with white rice due to its unique flavor and texture.

What can I use instead of scent leaves?

If scent leaves are not available, fresh basil is a great substitute. It provides a similar aroma and complements the spices well.

How do I prevent the fish from breaking?

Handle the fish gently and avoid stirring too frequently. You can also shake the pot lightly instead of using a spoon.

Can I make this dish ahead of time?

Yes, you can prepare the soup in advance and reheat it when needed. Just be careful when reheating to avoid overcooking the fish.

Is catfish pepper soup healthy?

Absolutely! Catfish pepper soup is light, protein-rich, and packed with natural spices. When paired with white rice, it becomes a balanced and satisfying meal.

Conclusion

Catfish pepper soup with white rice is more than just a meal—it’s an experience full of bold flavors, comforting warmth, and cultural richness. Every time I prepare this dish, it reminds me of how simple ingredients can come together to create something truly special. It’s easy to cook, incredibly satisfying, and perfect for any occasion.

If you’ve been looking for a recipe that delivers both flavor and comfort, this catfish pepper soup with white rice is exactly what you need. I encourage you to try it out, adjust it to your taste, and enjoy every spoonful. Once you make it, it might just become one of your favorite go-to meals.