How to make catfish peppersoup with yam recipe
This is a lovely dish that will help you relax after a long day at work or running around.
Catfish peppersoup with yam is largely associated with the Southern part of Nigeria but it is eaten in all part of the country.
Here’s a quick guide on how to make the amazing meal.
1 Medium Catfish (cleaned)
5 Yellow scotch bonnet peppers (reduce if you have low tolerance)
1/4 cup of crayfish head (blended)
2 African nutmegs (roasted and blended)
1/2 teaspoon of blended Ehuru
2 pods of Uda (Deseeded and blended)
10 small pieces of Yam
1/2 teaspoon of crushed dry bitter leaves
1 teaspoon of chopped Uziza
- Wash, slice and boil the yam in a pot under medium heat for about 15 minutes.
- Boil the catfish alongside crayfish head, pepper, African nutmeg, uda, ehuru, bitter leaves, uziza and seasoning cubes in a separate pot for 5 minutes.
- Pour the yam into the peppersoup and keep boiling for 10 more minutes under medium heat so the yam can also take in the seasoning.
- Reduce the heat and let it simmer.
Your catfish peppersoup and yam is ready! Serve hot.