• 2 fresh catfish
• 2 tablespoons ground pepper
• 3 tablespoons of crayfish
• 1 onion, chopped
• 3 slices of yam (for thickening) or
• 1 cooking spoon mashed ede (cocoyam)
• Pepper soup spices (uda, utazi etc)
• Seasoning and salt to taste
• 1 small bunch of basil leaf (washed and shredded)
Boil the yam until tender, pound into a smooth paste and drop into the pot. Add two cups of hot boiling water to the pot of yam and set on fire. Clean the catfish with either lime or salt or lemon to clear off the slime. Slice into sizeable pieces and set aside until the soup is almost set. This is to prevent the fish from scattering into soup.
If you are using the ede, add it to the boiling pot, include the crayfish, pepper, and pepper soup spices like uda, uziza, ushasha and other spices, including onion, salt and seasoning to taste.
Cook until the stock is thoroughly set. Add the fish and simmer until the fish is properly cooked. Make sure the soup is thick. Add the shredded basil leaves and simmer for few seconds. Remove from heat and serve with pounded yam.