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Warming, spicy and aromatic — comfort in a bowl.
A light, fiery broth spiced with traditional pepper-soup spices. Made with catfish, goat or chicken — the ultimate feel-better dish.
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Catfish / goat meat · 700g
Dried Smoked Catfish — 200gPepper soup spice · 2 tbsp
Not in stock right now
Scotch bonnet pepper · 2
Vickdian Pepper Seasoning — 200gGround crayfish · 1 tbsp
Pantry staple — optional
Seasoning cubes · 2
Vickdian Pepper Seasoning — 200gScent leaf / basil · a handful
Pantry staple — optional
Clean and season the fish or meat; if using meat, parboil until nearly tender.
Add pepper-soup spice, blended pepper, crayfish and seasoning to the pot.
Pour in enough water to cover and simmer gently until cooked through.
Add scent leaf at the very end for aroma.
Serve piping hot on its own, with white rice or boiled yam.
