Food Tips: Nigeria Cat Fish Pepper Soup Recipe (Point & Kill)

Catfish Pepper Soup (popularly called “Point & Kill”) is one of the most loved delicacies in the country. It’s spicy, aromatic, and often served hot with yam, plantain, rice, or just taken as a warming soup.

Here’s a step-by-step recipe:

🐟 Nigerian Catfish Pepper Soup Recipe (Point & Kill)

🛒 Ingredients

  • 1 medium to large catfish (fresh, live if possible – hence point & kill)







  • 1 tablespoon grounded crayfish (optional, for richer taste)









  • 2–3 scotch bonnet peppers (ata rodo) or fresh chili peppers (adjust to spice level)






  • 1 medium onion (sliced or blended)







  • 2–3 cloves garlic (optional, for flavor)







  • 1 tablespoon ground ehu/ehuru seeds (Calabash nutmeg) – traditional spice







  • 1 tablespoon pepper soup spice mix (store-bought or homemade blend of calabash nutmeg, uziza seeds, alligator pepper, and cloves)

  • 1 teaspoon ground uziza seeds (optional, for heat and aroma)







  • A few uziza leaves or scent leaves (nchuanwu/efirin) – fresh, roughly chopped






  • 1–2 seasoning cubes (Maggi/Knorr)

  • 1 teaspoon ground dry pepper (optional, for extra heat)

  • Salt (to taste)

  • 5–6 cups water

🔪 Preparation

  1. Clean the Catfish

    • If using live catfish, wash thoroughly with hot water and salt or lime to remove slime.

    • Cut into medium chunks and set aside.

  2. Prepare the Pepper Soup Base

    • Blend peppers, garlic, and half the onion into a smooth paste.

    • In a pot, add water, blended mix, crayfish, spices (ehuru, uziza, pepper soup spice), seasoning cubes, and salt.

    • Bring to a boil for about 10 minutes to release the aroma of the spices.

  3. Add the Catfish

    • Gently add the catfish pieces into the boiling broth.

    • Be careful not to stir too much at first so the fish doesn’t break apart.

    • Allow to cook for 10–15 minutes until the fish is tender.

  4. Finish with Vegetables

    • Add sliced onions and chopped uziza/scent leaves.

    • Taste and adjust seasoning (salt/pepper).

    • Simmer for another 2–3 minutes.

🍲 Serving

  • Serve hot! 🔥

  • Goes perfectly with white rice, yam, plantain, agidi (eko), or just eaten alone as a spicy soup.

  • Best enjoyed fresh, since catfish can easily break apart if left too long.

✅ Summary:
Nigerian Catfish Pepper Soup is all about fresh fish, aromatic spices (especially calabash nutmeg), and leafy herbs. Its signature heat and flavor make it one of the best comfort foods in Nigeria.

Homemade Nigerian Pepper Soup Spice Mix

🌿Ingredients

(These are the classic local spices – you can get them in Nigerian/West African markets)

  1. Ehuru (Calabash Nutmeg / African Nutmeg) – 4–5 seeds

  2. Uziza Seeds – 2 tablespoons (gives peppery heat)

  3. Uda Seeds (Negro Pepper / Grains of Selim) – 3–4 pods

  4. Alligator Pepper (Grains of Paradise) – 1 teaspoon (optional, very spicy)

  5. Cloves – 1 teaspoon (for aroma)

  6. Dried Ginger Powder – 1 teaspoon (optional)

🔪 Preparation

  1. Toast the spices

    • Place ehuru, uziza seeds, uda, and cloves in a dry pan.

    • Lightly toast on low heat for 2–3 minutes until fragrant (don’t burn).

  2. Peel and break

    • Crack open the ehuru seeds, discard shells, and keep the inner seed.

    • Break uda pods and remove the inner seeds.

  3. Grind

    • Use a dry mill, spice grinder, or mortar and pestle.

    • Grind all the toasted spices into a fine powder.

  4. Store

    • Keep in an airtight container or spice jar.

    • It can last for 3–6 months if stored in a cool, dry place.

✅ How to Use

  • For Catfish Pepper Soup, add 1–2 tablespoons of this spice mix to your cooking broth.

  • Combine with fresh peppers, onion, seasoning cubes, and scent/uziza leaves → rich, authentic flavor.

🌟 Tip: This spice mix is also excellent for goat meat pepper soup, cow tail pepper soup, chicken pepper soup, or even spicing up yam porridge.

on Posted by Bombadersblog

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