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Catfish Pepper Soup with Uziza and Scent Leaf

A warming Nigerian pepper soup simmered with catfish steaks, ground uziza seeds, ginger, and fresh scent leaf.

Ingredients

  • 600 g catfish, cut into steaks
  • 4 cups water or low-sodium fish stock
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh garlic, minced
  • 1 tsp uziza seeds, ground or substitute black pepper
  • 1 handful uziza leaves, chopped or basil as substitute
  • 1 handful scent leaf, chopped or basil
  • 1 onion, chopped
  • 1 scotch bonnet pepper, minced to taste
  • to taste salt

Instructions

  1. Place catfish steaks in a pot with water or stock, ginger, garlic, onion, and scotch bonnet.
  2. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the fish is cooked through.
  3. Stir in the ground uziza seeds.
  4. Add the chopped scent leaf and uziza leaves in the last 3 minutes of cooking.
  5. Season with salt to taste and serve hot in bowls.