Catfish Pepper Soup

Ingredients

• 1 big fresh catfish (Clarias gariepinus) — approximately a big quantity, alive or very fresh
• 1 big piece of alum (akanwu / potash) — for removing slime
• Salt and lemon juice — for cleaning
• 4 to 5 Atarodo (very hot chilli peppers) — whole or blended
• 1 teaspoon of ground uziza seeds
• 1 teaspoon of ground ehuru (calabash nutmeg)
• 1 teaspoon of ground Cameroon pepper
• 3 big handfuls of ground dried crayfish
• 1 big onion, sliced
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• 5 to 6 glasses of water
• A small handful of fresh scent leaves (nchanwu / African basil), torn
• 1 cooking spoon of palm oil — optional, for colour

Method

1. 01

   Killing and Initial Cleaning. If using a live catfish, kill it humanely by a sharp blow to the head. Immediately rub the entire fish — inside and out — with a large piece of alum (akanwu). The catfish will release enormous amounts of slime as the alum reacts with the skin. Rub vigorously for 2 to 3 minutes until all visible slime is gone. Rinse thoroughly under cold running water. Repeat with fresh alum if any slime remains. The catfish must be completely slime-free before cooking.

2. 02

   Gutting and Cutting. Slit the belly open and remove all the internal organs. Rinse the cavity thoroughly. Cut the cleaned catfish into large steaks — approximately 5 to about the width of a hand thick. Do not cut too small or the fish will break apart during cooking. Season the pieces lightly with salt and the juice of half a lemon. Rinse once more.

3. 03

   Building the Pepper Soup Broth. Place the sliced onion in a wide pot with 5 to 6 glasses of cold water. Add the whole Atarodo (or blended if preferred), ground uziza seeds, ground ehuru, ground Cameroon pepper, ground crayfish, seasoning cubes and salt. Bring to a vigorous boil over high heat. If using palm oil for colour, add it now.

4. 04

   Cooking the Catfish. Once the broth is boiling vigorously, carefully lower the catfish steaks into the pot. The fish must be added to already boiling broth — not cold water — to seal the flesh and prevent it from breaking apart. Reduce heat to medium. Cook for 12 to 15 minutes until the catfish is cooked through. The flesh should be opaque, white and flaking at the edges when tested with a fork. Do not overcook — overcooked catfish becomes dry and loses its sweet flavour.

5. 05

   Adding the Scent Leaves. Add the torn scent leaves in the final 3 minutes of cooking. Taste and adjust salt, seasoning and pepper. The broth should be intensely spiced, clear (or slightly orange if palm oil was added), aromatic from the uziza and ehuru, and deeply satisfying.

6. 06

   Serving. Serve immediately in deep bowls with the fish pieces and generous broth. Eat while piping hot.

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