Catfish and Plantain Pepper Soup
Catfish steaks, ripe plantains and ground crayfish come together in this beef — 75 minutes, 8 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the catfish steaks thoroughly, rubbing them gently with a little salt to remove sliminess, then rinse again and set aside.
- Toast the ehuru and uda pods briefly in a dry pan to release their aroma, then crack and grind them together with the pepper soup spice mix into a fragrant powder.
- Bring the water to a boil in a large pot with the chopped onion, stock cubes, ground crayfish and the ground spice blend, then simmer for 5 minutes to build a flavourful broth.
- Add the deseeded, finely chopped scotch bonnet to the broth, adjusting the amount to your preferred heat level.
- Gently lower the catfish steaks into the simmering broth, cover, and cook for about 10 minutes until the fish is opaque and flakes easily, reaching an internal temperature of 63°C; avoid stirring vigorously so the pieces stay intact.
- Peel the ripe plantains, cut them into thick chunks, and add them to the pot, simmering for a further 8 to 10 minutes until tender but still holding their shape.
- Taste the broth and adjust the salt, then stir in the torn basil or scent leaves and turn off the heat.
- Let the soup rest for a couple of minutes so the flavours meld, then serve piping hot in deep bowls.
You'll use: Pan · Large pot · Saucepan · Blender
Tips & common questions
How long does Catfish and Plantain Pepper Soup take to make?
About 75 minutes from start to finish — an estimate based on the 8 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Catfish and Plantain Pepper Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Catfish and Plantain Pepper Soup.jpg by Aderiqueza, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.