Catfish pepper soup is one of those meals you want to take on an evening date with your loved one. It’s one of the most popular evening recipes in Nigeria and is better taken with a cup of good red wine. The catfish pepper soup popularly called (point and kill) when you visit a typical eat outhouse in Nigeria is the most ordered catfish pepper soup in Nigeria. Other counterparts include goat meat pepper soup, cow leg pepper soup, cow tail pepper soup amongst many other pepper soup recipes in Nigeria.

Although it’s a favorite meal, many people find it challenging to cook catfish, especially in the pepper soup way. While some attribute this to the complexity of the method of preparing catfish pepper soup, others find it hard to wash the catfish.  In this piece, we cover everything you need to know about cooking a catfish pepper soup, including how to wash catfish.

As usual, we’ll start with the ingredients for making catfish pepper soup, which is similar to other fish pepper soup ingredients. No extra spice!



The ingredients for point and kill catfish pepper soup include;

  • A sizeable catfish
  • Two bulbs of onion
  • A handful of Scent leaves
  • A little quantity of utazi
  • A preferred beef/fish seasoning
  • Fresh pepper
  • 1-2 Maggi cubes
  • Favorite pepper soup spices
  • Half cup of ground crayfish
  • Salt


Note that these ingredients are for a medium scale pepper soup dish. You can increase or decrease according to the number of stomachs you’re aiming to fill with the delicious meal. It’s also necessary to use a small pot in preparing the pepper soup so that the fish can easily soak in the ingredients. With a small pot, the meat will be easily submerged in water.



  • First things first; start by washing the catfish thoroughly. This is an essential step because it’s where most people find difficult in cooking catfish pepper soup. Cut the fish into serve-able sizes (the sellers usually do this at the point of purchase). Transfer the fish into a bowl and soak with hot water at about 75-95 degree Celsius to peel the skin of the fish. After soaking, wash the fish to remove the slimy skin of the fish completely.
  • Pound/grind the fresh pepper and mix it with the ground crayfish. Slice the scent leaves, utazi leaves, and onions and set aside in a bowl.
  • Transfer the fish into a “small” cooking pot and start cooking. Allow cooking for a minute before adding some of the ingredients. Start with the salt, followed by a cube of Maggi, crayfish, and pepper.
  • Using a small pot will help the fish submerge easier in water and absorb the ingredients faster to give you a delicious catfish pepper soup when you add the water.
  • Add water to cover the fish.
  • Some people prefer their catfish pepper soup with yam. If you’re using yam for the catfish pepper soup, this is the moment to add it.
  • Allow the mixture to boil for a few minutes before adding the leaves and the onions.
  • Turn the mixture to ensure the ingredients are not suspended at the top or a corner.
  • Cook for another 2-3 minutes and add the preferred spices and salt to taste.
  • Allow to boil for 3 minutes and turn off your source of energy.

Your delicious catfish pepper soup is ready to be served, preferably with a cup of red wine or the local palm wine.

Be warned; it’s a spicy meal, so you sure need to be ready to have a great time eating and drinking.

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