We are cooking hot spicy catfish pepper soup with boiled semi-ripped plantain for the weekend.

Did you just gulp down saliva? As you should

When you wake up to a chilly morning, then your tummy dances to the tune of hunger. What usually comes to your mind?

A bowl of pounded yam, pancakes, spicy jollof rice, or a bowl of fresh fish pepper soup?

This chilly morning, a bowl of fresh fish pepper soup came to my mind. So, today we would cook catfish pepper soup.

Before moving to the main point, let’s talk about catfish pepper soup.

Catfish pepper soup is a spicy fish dish that ranks high among the most exotic delicacies. It’s always in high demand in most bars and some restaurants.

Catfish pepper soup is usually called “point-and-kill”. This is because some bars offer a service that allows the customers to select their desired fish, usually from a large bowl of live catfish. The fish is then killed and prepared for the guest. The guest wakes the taste buds with a plate of spicy catfish pepper soup and maybe “ wash it down” with a couple of cold drinks enjoying the loudness in the background.

Without wasting much of our time, let’s cook.


  1. Catfish
  2. Onions (1 bulb)
  3. thumb-sized ginger
  4. Cameroon pepper (1 teaspoon)
  5. Seasoning cubes (2)
  6. Salt
  7. Scent leaf
  8. 2-3 Scotch bonnet pepper
  9. Pepper soup spice.


  • Cut the catfish into chunks. To wash it you need to add salt and lemon (cut the lemon and squeeze it over the catfish). You could also use vinegar or lime. This helps remove the sliminess and dirt from the fish.
  • Use your hand to wash the fish properly. Pour hot water over the fish (this would help the fish stay firm). Leave it for about 2-5 minutes.
  • Peel the ginger and pound. Then chop the onions, peppers, and scent leaves.
  • Get a pot and add water, onions, garlic, Cameroon pepper, and pepper soup spices. Allow to heat. Add the fish and scent leaves to the content in the pot and cook for 10-12 minutes. Check if the water is enough, if it isn’t, add more water and cool for an extra 8-10 minutes.
  • Add the chopped scotch bonnet.


  • Wash the plantain and cut it. Place it into a pot and add salt. Boil for 10-15 minutes. Add the cooked plantains to the pepper soup.

Serve while hot.

How was it?

Let us know in the comment section.