Nigerian Pepper Soup Noodle Bowl (Catfish & Uziza)

How to Make It

1. 1

   Prep and Clean the Catfish

   Rinse catfish chunks thoroughly under cold water. Rub with half the lime juice and a pinch of salt to remove any muddy odour. Let sit for 5 minutes, then rinse again. Pat dry with a clean cloth or paper towel.

   Tip: Ask your fishmonger to gut and cut the fish into 5–6 cm chunks. Leaving the skin on adds collagen to the broth, which supports gut lining integrity.
2. 2

   Build the Aromatic Pepper Soup Broth

   In a large, deep pot over medium heat, combine the low-sodium fish stock (or water) with blended scotch bonnet, half the blended onion, crushed garlic, grated ginger, turmeric, and 1.5 tablespoons of the pepper soup spice mix. Stir well and bring to a gentle boil. Cook uncovered for 8 minutes to allow the spices to bloom and meld.

   Tip: Do not rush this stage. Building the spice base first creates a layered, deeply flavoured broth without needing extra salt or seasoning cubes.
3. 3

   Add Catfish and Simmer

   Gently lower the catfish chunks into the simmering broth. Add ground crayfish, coconut aminos, and remaining pepper soup spice. Reduce heat to medium-low, cover partially, and cook for 15–18 minutes until the fish is fully cooked through and the broth has deepened in colour. Avoid stirring aggressively to keep the fish pieces intact.

   Tip: Catfish is done when the flesh flakes easily with a fork and is no longer translucent at the centre. Overcooking makes it rubbery.
4. 4

   Cook the Noodles Separately

   While the fish simmers, bring a separate pot of unsalted water to a boil. Add the whole wheat noodles and cook for 1–2 minutes less than the packet instructions (al dente). Drain and rinse briefly with cold water to stop cooking. Set aside. Do not add oil — you want the noodles to absorb the broth when served.

   Tip: Cooking noodles separately prevents them from absorbing too much broth and becoming mushy, especially important for meal prep portions.
5. 5

   Add Leafy Greens and Finish the Broth

   In the last 5 minutes of cooking, add the uziza leaves and utazi leaves to the broth. Stir gently and taste for seasoning — adjust with a touch of sea salt only if needed. In the final 2 minutes, add the scent leaves (efirin). Turn off the heat and squeeze in the remaining lime juice.

   Tip: Adding greens at the end preserves their vitamins, chlorophyll, and volatile aromatic compounds. Uziza is high in antioxidants — don't overcook it.
6. 6

   Assemble the Bowls

   Divide the cooked noodles evenly among four deep serving bowls. Ladle the hot pepper soup broth generously over the noodles, ensuring each bowl gets 2–3 chunks of catfish and plenty of leafy greens. Place one halved boiled egg in each bowl. Garnish with thinly sliced red onion and spring onions.

   Tip: For clinical presentation and portion control, use a kitchen scale to ensure each serving has approximately 150g fish, 50g noodles, and 300ml broth.
7. 7

   Serve and Adjust for Dietary Needs

   Serve immediately while hot. For hypertension management, skip any added salt and remind patients that crayfish already provides natural sodium. For diabetic clients, reduce noodle portion to 35g dry weight and increase the vegetable-to-noodle ratio. For kidney health concerns, omit crayfish and reduce fish portion to 100g per serve.

   Tip: This dish reheats beautifully — store broth and noodles separately in airtight containers for up to 3 days. Add fresh scent leaves only when reheating to preserve aroma.