Catfish pepper soup served with roasted plantain – boli

Catfish pepper soup is a popular dish in Nigeria, and when paired with roasted plantain, or boli as it is known in Nigeria, it becomes an irresistible combination that is both satisfying and delicious. In this blog post, we’ll explore the ingredients and preparation of this beloved Nigerian dish.

First, let’s talk about the star of the dish – catfish pepper soup. This spicy soup is made with fresh catfish, which is simmered in a flavorful broth made with a blend of traditional Nigerian spices and herbs. The broth is typically made with a mix of peppers, onions, ginger, garlic, and other aromatics, which are simmered with the fish to create a rich and savory soup that is bursting with flavor.

To prepare the soup, start by cleaning and seasoning the catfish with a mixture of salt, pepper, and other spices of your choice. In a separate pot, sauté onions, peppers, and garlic in oil until they are softened. Add the seasoned catfish and enough water to cover the fish, along with additional seasonings like crayfish, utazi, and scent leaves. Simmer for about 15-20 minutes, or until the fish is cooked through and the broth is rich and flavorful.

Now, let’s talk about the perfect accompaniment to catfish pepper soup – roasted plantain, or boli. Plantains are a type of banana that is commonly found in West Africa, and they are a staple in Nigerian cuisine. To prepare boli, start by selecting ripe plantains that are yellow with black spots. Cut them into thick slices and coat them with oil, salt, and pepper. Then, roast them over an open flame or grill until they are tender and caramelized, with a slightly charred exterior.

To serve, place the hot catfish pepper soup in a bowl and serve with the roasted plantain on the side. You can also garnish the soup with additional sliced peppers or herbs for added flavor and color.

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