Nigerian yam pepper soup is a delightful and comforting dish that combines tender yam with a flavorful catfish-based pepper soup. This traditional recipe brings together aromatic spices and fresh herbs for a satisfying meal.
While there are several ways to prepare this dish, this version separates the cooking of yam and pepper soup for the best results. The recipe features fresh catfish for an authentic taste, though dried catfish can be used as an alternative.
Ingredients
- 500g sliced yam
- 1kg fresh catfish (point and kill)
- 1 cup crayfish
- 2-3 utazi leaves
- 1 handful scent leaves
- 1 large onion, sliced
- 2-3 uziza leaves (optional)
- 2 Maggi cubes
- 1/2 sachet kitchen glory (beef seasoning)
- 1/2 sachet lion pepper soup spice
- Salt to taste
- Fresh pepper to taste
Steps to Follow
- Step 1: Heat water to about 70-80°C and thoroughly wash the catfish to remove the slimy layer
- Step 2: Place washed catfish in a cooking pot with enough water to cover
- Step 3: Add one Maggi cube, salt, and ground pepper/crayfish mixture
- Step 4: Mix in the lion pepper soup spice and kitchen glory seasoning
- Step 5: Let the mixture boil for 5 minutes
- Step 6: Add the sliced utazi and scent leaves
- Step 7: Add sliced onions and cook for 7-10 minutes
- Step 8: In a separate pot, boil the yam until tender
- Step 9: Serve the pepper soup alongside the boiled yam
Additional Instructions
- Prep time: 15 minutes
- Cook time: 30 minutes
- Serves: 4 persons
- Best to use a small pot for the pepper soup to ensure ingredients stay close together
- Can substitute fresh utazi leaves with dried ones
- Store leftovers in the refrigerator for up to 2 days
- Reheat gently on stovetop before serving
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 35g
- Approx. Carbohydrates: 45g
- Approx. Fat: 15g
