Nigerian Catfish / White Fish Point-and-Kill Pepper Soup – Authentic Nigeria Recipe

Ingredients for Nigerian Catfish / White Fish Point-and-Kill Pepper Soup (4 Servings)

• 1.25 lbs (or 2.5 cups) thick firm white fish steaks, prepped into bite-sized pieces
• 1.5 cups cubed yam or potato, washed and trimmed
• 1 cup steaming aromatic herbal broth
• 1 medium onion and 3 cloves garlic, finely minced with ehuru (calabash nutmeg) & uziza spice notes
• 1.5 tbsp traditional Nigeria seasoning (fresh ginger, garlic, scent leaf/basil, habanero)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ehuru (calabash nutmeg) & uziza spice notes for 3–4 minutes until fragrant.
2. Stir in fresh ginger, garlic, scent leaf/basil, habanero and toast for 45 seconds to release the essential oils of Nigeria's kitchen.
3. Add thick firm white fish steaks and cubed yam or potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steaming aromatic herbal broth, adjust seasoning, and ladle steaming hot into deep bowls.