Point and Kill Catfish Pepper Soup (Grilled & Spiced)

How to Make It

1. 1

   Clean and Prepare the Catfish

   Rinse the freshly killed and gutted catfish thoroughly under cold running water. Using a sharp knife, make 3 to 4 deep diagonal scoring cuts on each side of both fish — this allows the marinade and heat to penetrate deeply. Pat dry with a clean kitchen towel.

   Tip: Ask your fish seller to descale and gut the fish for you at the point of purchase to save time and reduce mess at home.
2. 2

   Marinate the Fish

   In a small bowl, combine the minced garlic, grated ginger, half a teaspoon of ground Cameroon pepper, a pinch of salt, and 1 teaspoon of pepper soup spice blend. Mix into a paste and rub generously into the scoring cuts and cavity of each fish. Allow to marinate for at least 15 minutes — or up to 1 hour in the fridge for deeper flavour.

   Tip: Longer marination builds a more complex, layered flavour profile. If time allows, marinate overnight in the refrigerator.
3. 3

   Grill the Catfish

   Lightly brush each fish with the groundnut oil. Place on a preheated grill, grilling rack, or in a dry cast-iron skillet over medium-high heat. Grill each side for 8 to 10 minutes until charred marks appear and the flesh is firm and cooked through. The skin should be slightly crisp and smoky. Set aside.

   Tip: For an authentic smoky flavour without a grill, use a wire rack over a gas flame or broil in the oven at 220°C for 10 minutes per side.
4. 4

   Prepare the Pepper Soup Base

   Blend the tomatoes, scotch bonnet peppers, tatashe, and the half onion (blended portion) together into a smooth or slightly chunky purée. In a medium pot over medium heat, pour in the blended pepper mix without any oil and allow it to cook down and reduce for 8 to 10 minutes, stirring occasionally, until the raw tomato smell disappears and the colour deepens.

   Tip: Cooking the blended pepper base without oil first reduces fat content significantly while concentrating the natural flavours.
5. 5

   Build the Pepper Soup Broth

   Add 700ml of water to the reduced pepper base. Stir in the pepper soup spice blend, ground crayfish, the low-sodium seasoning cube, remaining ginger, and a small pinch of salt. Bring to a gentle boil, then reduce to a simmer for 10 minutes to allow the spices to bloom and the broth to deepen in flavour.

   Tip: Taste and adjust seasoning at this stage before adding the fish — it is easier to balance salt and spice without the fish in the pot.
6. 6

   Simmer the Grilled Catfish in Broth

   Gently lower the grilled catfish pieces into the simmering pepper soup broth. Nestle them in so they are partially submerged. Cover loosely and cook for 8 to 10 minutes on low heat — this step infuses the fish with the broth without breaking apart the flesh.

   Tip: Do not stir vigorously once the fish is in the pot. Use a spoon to gently baste the top of the fish with broth instead.
7. 7

   Add the Fresh Herbs and Finish

   In the final 3 minutes of cooking, add the shredded uziza leaves, sliced utazi leaves, and torn scent leaves directly into the broth. Stir gently around the fish. Taste and adjust seasoning. The leaves should wilt but retain their vivid green colour and herbal aroma.

   Tip: Adding leaves last preserves their heat-sensitive vitamins, anti-inflammatory compounds, and bright natural colour.
8. 8

   Serve and Garnish

   Serve each portion as one whole fish or half fish per bowl with a generous ladle of the pepper soup broth spooned over the top. Garnish with the reserved sliced raw onion rings and a few fresh scent leaves. Serve hot alongside a small portion of boiled unripe plantain, ofada rice, or a low-GI swallow such as oat-based eba for a complete balanced meal.

   Tip: For hypertension and kidney health clients, serve with plain boiled yam or brown rice and skip added salt entirely — the natural spice blend provides more than enough flavour.