Catfish chillie soup is one of the most popular chillie soup in Nigeria, other varieties are common, but catfish chillie soup aka dot and kill is the second most graded after chillie soup, especially in bars/restaurants.

However, to keep this recipe simple, the fish must be thoroughly cleaned to remove mucus. I like to wash catfish with salt and then sprinkle them with hot water to keep them firm. The salt does not disappear to the taste of the lime or lemon when you use it.

Whichever method you choose, make sure the fish is clean. To flavor the chillie soup, I used Ehura, Oudu and Uzza. If you don’t have all three, the Ehura will do the work for you. Customize the Habanero/Rhodo according to your wishes. If you want your chillie soup to be a little red, sprinkle it with paprika powder. I roasted the ehura, removed the membranes and ground it in a dry mill.

You might want to try it;

Chicken and paprika soup, very expensive

Agushi Pepper Soup

Goat meat Chicken soup

Fisherman’s soup

Ponmo’s recipe

  • 1
    Large catfish
    (cut, gutted and cleaned)
  • 1
    Small onion
  • 4
    Habanero/rodo (minced meat);
    Set to your preference
  • 4-5
    Pumpkin Muscat seed (Ehuru)
    (roasted and ground)
  • 1/4-1/2
    Coffee spoon
    Seed press
    (rotary dryer); optional
  • 3-4
    Uda seed (opening and removal)
    (rotary dryer); optional
  • A handful of crushed fragrances/Uzi’s/Finirin/Wallets or your favourite herbs
  • 1
    Coffee spoon
    Peppers (optional)
  • Aromatic powder/cubes
  • Salt tastes like
  1. Cut the fish in steaks or cut it lightly, if you don’t want to cut it in steaks, remove the intestines, wash the fish generously with salt, pour hot water over it to rinse the salt, this will also maintain the elasticity of the fish.
  2. Season the fish to taste with powdered herbs / cubes, salt; do not forget to take the time with the salt. Normally I leave the fish in the fridge at night, but that’s not necessary at all.
  3. Place the fish in a large pan, add water, start with about 3-4 glasses (add more if necessary) and bring to the boil over medium heat.
  4. Add the habanero (rhodo), onion, echura (dry mill in the mill), oudu (if you don’t have oudu and oudu you can only use echura) and cook until the fish is done, shake the pot, don’t use a spoon to stir so the fish doesn’t fall apart. If you have to use a spoon to be careful.
  5. If you want to blush a little, add a paprika powder (optional).
  6. Check the spices and adjust them if necessary. Add aromatic leaves or other herbs you use. Leave for about five minutes before serving. I like to make chili soup a few hours in advance. I just need to warm up and serve when we’re ready to eat.

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