Spicy Catfish Pepper Soup

Clean the fish thoroughly. If using whole catfish, cut into 2-inch steaks. Place the fish in a bowl and sprinkle with salt and 1 tablespoon of the pepper soup spice blend. Rub the seasoning into the fish and let marinate for 15-20 minutes.

In a large pot, heat the palm oil (if using) over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.

Add the minced garlic and grated ginger. Sauté for another minute until fragrant.

Pour in 6 cups of water and bring to a boil. Add the remaining pepper soup spice blend, ground crayfish (if using), crumbled stock cubes, and ground Cameroon pepper (if using for extra heat).

Reduce heat to medium-low and simmer for about 10 minutes to allow the spices to infuse the broth.

Carefully add the marinated catfish pieces to the pot, making sure they are fully submerged in the broth.

Add the scotch bonnet or habanero peppers, either whole (for mild heat) or chopped (for more intense heat).

Cover the pot and simmer gently for about 15-20 minutes until the fish is tender but not falling apart. Be careful not to stir too vigorously to avoid breaking the fish.

About 5 minutes before the soup is done, add the chopped basil or scent leaves and utazi leaves (or substitutes).

Taste and adjust seasoning with salt if needed. Add the lemon or lime juice to brighten the flavors.

Remove from heat and let stand for about 5 minutes before serving.

Serve hot in bowls, ensuring each portion has a good amount of fish and broth. Traditionally enjoyed on its own or with boiled yam, plantain, rice, or bread.