Catfish Peppersoup
featuring Chef Hurlarr
![](https://static.wixstatic.com/media/08cad7_d8567ed5c49a488fb696c75a99e54c0f~mv2_d_4917_3200_s_4_2.jpg/v1/fill/w_684,h_527,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/08cad7_d8567ed5c49a488fb696c75a99e54c0f~mv2_d_4917_3200_s_4_2.jpg)
INGREDIENTS
-
One whole catfish
-
Half cup smoked red crayfish
-
1 teaspoon peppersoup spice
-
5 peices yellow cameroon pepper roughly blended
-
2 tsp grounded crayfish
-
About 4 cups of water
-
One onion bulb
-
2 wraps seasoning cube
-
Handful shredded scent leaf
-
Salt
-
1/4 cup lemon juice
-
Small ginger, grated
-
2 cloves of garlic, grated
METHOD
-
Cut catfish into 4pieces depending on how big it is
-
Scrub the body with handful of salt then rinse off
-
Sprinkle lemon juice on the fish then marinate with grated ginger, garlic ,one wrap seasoning cube and 2 pinch of salt. Set aside in the fridge
-
Rinse Cameroon pepper and onions and roughly blend
-
Add pepper mixture to water and bring to a boil
-
Add peppersoup spice
-
Cook for about 10 minutes then add marinated fish
-
You can choose to add plantain or boiled yam or even potatoes to your pepper soup
-
Add seasoning cube pinch of salt and rinsed red crayfish
-
Cover to simmer for 10 minutes
-
Then add grounded crayfish and washed shredded scent leaves
-
Check for taste, allow to simmer for a few more minutes and wala