Classic Nigerian Catfish Pepper Soup

In a bowl, season the catfish with grated ginger, garlic, one seasoning cube, and a pinch of salt. Drizzle with lemon juice, toss to coat, and set aside to marinate.

In a pot, bring the water to a boil and add the roughly blended Cameroon pepper and chopped onions.

Add the peppersoup spice blend and allow the broth to cook for about 10 minutes to infuse the flavors.

Gently add the marinated catfish to the boiling broth, along with the remaining seasoning cube and the smoked red crayfish.

Cover the pot and let it simmer for 10-12 minutes, or until the fish is cooked through. Avoid stirring too vigorously to prevent the fish from breaking apart.

Stir in the ground crayfish and shredded scent leaves. Adjust seasoning with salt if necessary.

Allow the soup to simmer for another 2 minutes for the flavors to meld, then serve hot.