Catfish recipe
Smoked catfish in egusi soup
Smoky catfish adds deep flavour to egusi, okro, ogbono and other Nigerian soups.
40 minutes4 people
Order your fish: Ask for smoked catfish whole or in pieces; remove any bones before serving.
1/2
Ingredients
- 1 medium smoked catfish, broken into pieces
- 1 cup ground egusi (melon seeds)
- 2 tablespoons palm oil
- 2 fresh peppers and 1 small onion, blended
- 2 cups stock or water
- 2 handfuls chopped ugu or spinach
- Salt and seasoning to taste
How to make it
- 1
Rinse the smoked fish briefly and pick out visible bones. Soak very dry pieces in warm water for 5 minutes.
- 2
Warm palm oil in a pot and cook the blended pepper and onion for 5–7 minutes.
- 3
Add stock and stir in ground egusi. Simmer gently for 10–15 minutes until the soup thickens.
- 4
Add the smoked fish and cook for another 8 minutes. Fold in the greens, season to taste and simmer briefly. Serve with swallow or rice.