Nigerian Assorted Fish Pepper Soup (Catfish, Tilapia & Dry Fish)

How to Make It

1. 1

   Clean and Prepare the Fish

   Wash the catfish and tilapia thoroughly with lime juice and warm water to remove any slime and odour. Cut catfish into medium chunks and tilapia into steaks. Soak the dry/smoked fish in hot water for 10 minutes, then carefully debone and flake into large pieces. Set all fish aside separately.

   Tip: Using lime juice to wash fish is a classic Nigerian technique — it also begins the flavour-building process and reduces bacteria on the surface.
2. 2

   Blend the Pepper Base

   Combine the scotch bonnet peppers, tatashe (red bell pepper), and half the chopped onion in a blender. Blend to a coarse paste (not too smooth — some texture adds character to pepper soup). Set aside.

   Tip: For patients managing acid reflux or gut sensitivity, reduce scotch bonnet to half and increase tatashe for a milder but still flavourful broth.
3. 3

   Build the Aromatic Broth

   Place a medium-to-large pot over medium heat. Add the oil (if using), then sauté the remaining chopped onion, minced garlic, and grated ginger for 2–3 minutes until fragrant. Pour in the blended pepper mix and stir well. Cook for 5 minutes, stirring occasionally, until the raw smell of pepper fades and the mixture deepens in colour.

   Tip: Cooking out the raw pepper is essential — it removes bitterness and makes the broth smoother and more digestible.
4. 4

   Add Stock and Pepper Soup Spices

   Pour in the low-sodium fish stock or water and bring to a gentle boil. Add the pepper soup spice blend, ground crayfish, and salt. Stir well and taste — adjust seasoning at this stage. Allow the broth to simmer for 8–10 minutes so the spices fully bloom and infuse the liquid.

   Tip: If using whole spices (uda, ehuru, rigercom), lightly toast them in a dry pan before grinding for a far more aromatic broth.
5. 5

   Cook the Fish in Stages

   Add the flaked dry/smoked fish first and simmer for 5 minutes — it needs the longest time to fully release its smoky flavour into the broth. Next, gently add the catfish chunks and cook for 7 minutes. Finally, slide in the tilapia steaks and cook for a further 5–6 minutes until just cooked through but still holding their shape. Do not stir aggressively to prevent the fish from breaking apart.

   Tip: Adding fish in stages prevents overcooking and ensures each variety retains its ideal texture. Tilapia cooks fastest and should go in last.
6. 6

   Finish with Uziza and Lime

   Add the freshly shredded uziza leaves to the pot and stir gently. Squeeze in the remaining lime juice. Simmer for just 2 minutes — do not overcook the uziza or it will lose its vibrant colour and distinctive peppery aroma. Taste and adjust seasoning one final time.

   Tip: Uziza leaves are powerfully aromatic — a little goes a long way. They also contain beneficial phytochemicals with antioxidant properties.
7. 7

   Rest and Serve

   Turn off the heat and allow the pepper soup to rest for 3–5 minutes before serving. Ladle into deep bowls, ensuring each serving gets a generous mix of all three fish varieties. Serve hot on its own as a light therapeutic meal, or alongside a small portion of boiled unripe plantain or ofada rice for a more complete dish.

   Tip: Pepper soup is traditionally eaten without a starchy side in clinical settings to keep carbohydrates low. For patients needing more energy, boiled yam or brown rice are good low-GI companions.