Learn a different way to make the spicey catfish pepper soup

COOK TIME 30 mins
PREP TIME 10 mins


In West Africa, we all eat similar meals but the preparations are different. Learn this Northern Nigerian way of making the popular and spicy catfish pepper soup.


  • 1½ Kg Fresh Catfish
  • 1 Large Bulb Onions
  • 2 Cooking Spoon Palm Oil
  • 8 Pieces Scotch Bonnet Pepper (Atarodo)
  • 3 Pieces Lime
  • 2 Tablespoon Ground Dadawa (Locust Beans)
  • 1 Ounce Curry Leaves
  • 1 ONGA Ginger, Onion and Garlic
  • 1 ONGA Classic Powder
  • 3 ONGA cubes
  • Salt

    1. Wash the fish with lime. Lime is used because of the slimy feel and odor
    2. Chop the onions
    3. Put the fish inside the pot
    4. Add your blended pepper
    5. Add ONGA Ginger, Onions and Garlic
    6. Pour the chopped onions inside the pot
    7. Add ONGA classics Powder
    8. wash your Curry Leaves, cut and set aside
    9. Add the Dadawa (Locust beans) and stir properly
    10. Add groundnut oil. Groundnut oil is added to prevent the fish from scattering
    11. Add 3 ONGA cubes into the Pepper soup
    12. Add little salt and the cut curry leaves
    13. Allow to cook for 10 mins and serve hot