Cat Fish and Seafood Pepper Soup(Ghana meets Nigeria)
A bold, spicy, and fragrant Nigerian-style broth featuring tender point-and-kill catfish, succulent shrimp, and calamari. Infused with traditional spices like Ehuru and Uda, this soup is medicinal, flavorful, and incredibly satisfying.
Ingredients
- 1.6 lb catfish
- 1 lb fresh prawns
- 1 lb mussels and seafood mix
- 2 plum tomatoes
- 1 small red bell pepper
- 1 small green bell pepper
- 6 habanero peppers or ata-rodo(reduce or increase according to heat tolerance)
- 2 small carrots
- 1 knob of ginger ie about an inch
- 1 garlic clove(optional)
- A handful of chopped Basil leaves or scent leaves
- 1/2 tsp dry grinded pepper
- 1 Maggi crayfish.
- 1 tbsp dry grinded crayfish
- Uyayak pod
- 1 tbsp utazi
- salt
- 4 tbsp pepper soup spice powder
- 1 tbsp vegetable oil
Instructions
Prepare the Aromatic Base
- Blend the plum tomatoes, habanero peppers, ginger, and garlic with a tiny bit of water until smooth.2 plum tomatoes, 6 habanero peppers or ata-rodo(reduce or increase according to heat tolerance), 1 knob of ginger ie about an inch, 1 garlic clove(optional)
Sauté the Aromatics
- Heat 1 tbsp vegetable oil in your stockpot. Pour in the blended pepper/tomato mix. Fry on medium heat for about 3–5 minutes. This removes the "raw" tomato taste and creates a rich base.1 tbsp vegetable oil
Infuse the Broth
- Add 5–6 cups of water to the pot. Drop in the Uyayak pod pieces, 4 tbsp pepper soup spice, 1 tbsp ground crayfish, dry ground pepper, and the Maggi crayfish cube. Bring to a boil and let it bubble for 10 minutes so the Uyayak can release its oils.1/2 tsp dry grinded pepper, 1 Maggi crayfish. , 1 tbsp dry grinded crayfish, Uyayak pod, 4 tbsp pepper soup spice powder, salt
The Catfish Stage
- Gently add the catfish steaks. Add the sliced carrots and the diced red and green bell peppers now so they soften slightly but keep their color. Cover and cook for 8 minutes.1.6 lb catfish, 1 small red bell pepper, 1 small green bell pepper, 2 small carrots
The Seafood Finish
- Add the prawns and the mussels/seafood mix. These take very little time. Simmer for 5 minutes. The prawns should turn a vibrant orange/pink.1 lb fresh prawns, 1 lb mussels and seafood mix
Final Seasoning
- Add the shredded Utazi (for that authentic bitter-sweet finish) and the chopped basil/scent leaves. Stir very gently—remember, catfish is fragile! Taste for salt and adjust. Remove the Uyayak pod pieces before serving if desired.1 tbsp utazi, A handful of chopped Basil leaves or scent leaves
Nutrition
Calories: 340kcal
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