*You can use less scotch bonnet and add a little Cameroun pepper, it tastes really good.**Instead of the different spices used here, you can simply use store-bought Pepper soup spice mix or any mixture of spices/spices you like.
Toast and grind ehuru, hit uda to just break it open.
Wash catfish slices well.
Pour hot water over the fish slices and leave to stand for 1-2 minutes, drain and rinse in cold water.
Place in a pot and add just enough water to just cover the fish. Place over medium heat.
Add onions, seasoning cube, crayfish, peppers and sprinkle some salt.
Cover and bring to a boil, add ground ehuru, uziza and uda, gently shake and swirl your pot, cook for 5-8 minutes.
Add about 5 leaves of shredded utazi and some water. Taste and correct seasoning.
Cook for another 5-8 minutes until fish is well cooked. Take off the heat.
Serve your Catfish pepper soup with boiled yam, plantain, rice, agidi (eko, corn paste pudding) etc.