Spicy Catfish Pepper Soup Recipe: African Pepper Soup Guide

If you’re looking for a quick, deeply flavored soup that comes together in under 20 minutes, try this Catfish Pepper Soup.

This pepper soup balances warming spices and fresh herbs with tender fish for a broth you’ll want to keep spooning. Serve it as a light appetizer or as a main course alongside boiled plantain, African white yam, potatoes, or rice.

Pepper soup variations are popular across West and Central Africa. They can be made with chicken, goat, beef, or fish and differ by region depending on the spice blend used. In Nigeria, catfish pepper soup (often called “point and kill”) is a favorite in open-air spots and at home. This version highlights hearty catfish steaks and includes njangsa seeds for an earthy, slightly creamy umami depth.

Catfish Pepper Soup Recipe

I first tasted Nigerian catfish pepper soup at a friend’s Thanksgiving gathering, where a slow cooker full of fragrant broth was passed around as an appetizer. The soup was brothy, comforting, and full of bright, spicy flavor.

The Ingredients

Below are the main components that build the soup’s flavor. The recipe card below lists measurements and extra notes about sourcing specialty ingredients.

Key ingredient notes:

• Whole catfish: Using whole catfish (cleaned and gutted) or steaks adds depth from the bones. If you prefer less prep, ask your fishmonger to clean and cut the fish for you.
• White pepper: Whole white pepper has a distinct aroma that complements pepper soup. If you can’t find whole white pepper, use ground white pepper as a substitute.
• Pepper soup spices: A customary spice blend (often sold at African markets) provides the soup’s earthy backbone. You can also make your own blend from African nutmeg, grains of selim, and African black pepper (uziza).

You can make a homemade pepper soup blend by roasting and grinding together African nutmeg (calabash nutmeg), grains of selim (negro pepper), and African black pepper (uziza) until fine.

For complete ingredient amounts and details, see the recipe card below.

How To Make Catfish Pepper Soup

Make this soup in four simple stages:

1. Clean the fish. Scrub catfish steaks with salt and lemon, rinse thoroughly, and transfer to a large pot.
2. Blend the aromatics and seeds. Puree garlic, ginger, njangsa seeds, and white pepper with a small amount of water into a smooth paste; add it to the pot.
3. Blend the peppers and tomato. Coarsely blend onion, peppers, and tomato to retain some texture, then add to the pot.
4. Add water and season. Add 4–6 cups of water, the pepper soup spice blend, seasoning cubes or bouillon, and the aidan fruit. Bring to a simmer and cook until the fish is done, about 15–20 minutes. Avoid stirring vigorously to keep the fish intact—gently shake the pot and spoon broth over the steaks instead.

Finish by tearing or thinly slicing basil leaves into the hot soup and tasting for seasoning. Serve hot with boiled African white yam, plantains, potatoes, or rice.

Substitutions and Variations

• Different fish: If you don’t have catfish, try red snapper, sea bream, or tilapia.
• Milder heat: Reduce the habanero or scotch bonnet and omit the jalapeños for a gentler spice level.
• Crayfish powder: Add a tablespoon of ground dried crayfish for a deeper, savory note.

Expert Tips

• Firm the fish: Briefly pour boiling water over rinsed catfish and let it sit five minutes to slightly firm the flesh, then drain before continuing; this helps the steaks hold together while cooking.
• Toast spices: Lightly roast whole pepper soup spices in a dry skillet for a few minutes before grinding to enhance their aroma.
• Storage: Refrigerate leftovers in an airtight container for up to three days. The soup does not freeze well.

Enjoy this comforting, aromatic Catfish Pepper Soup on its own or paired with your favorite starchy side.

If you make this recipe please leave a star rating in the recipe card below. Ratings help others find and trust the recipe!

Catfish Pepper Soup

5 from 1 vote

Catfish steaks in a warm, spicy broth. This fragrant soup works well as an appetizer or a satisfying main course.

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6 servings

Print Recipe

Ingredients

• 4 pounds catfish cleaned, gutted, cut into steaks
• 1 lemon for cleaning fish
• 3 inches fresh ginger root peeled and sliced
• 10 cloves garlic
• 2 Tablespoons njangsa seeds
• 2 teaspoons whole white pepper or 1 teaspoon ground white pepper
• 1 medium onion quartered
• 3 red jalapeños or cayenne optional
• 1 habanero pepper or scotch bonnet
• 1 roma tomato
• 1 teaspoon salt or to taste
• 3 small Maggi seasoning cubes 4 g cubes
• 2 Tablespoons pepper soup spices
• ¼ aidan fruit
• 3 sprigs Thai basil or Italian basil
• Boiled African white yams, plantains, potatoes, or rice for serving

Instructions

• Clean the fish. Place the catfish steaks in a large bowl, sprinkle with a tablespoon of salt, and rub with lemon halves to remove slime. Rinse the fish three times with cool water and add to a large pot.
• Blend the spices. In a blender, combine garlic, ginger, njangsa seeds, whole white pepper, and about ½ cup water. Blend to a smooth paste and add to the pot with the fish.
• In the blender, pulse the onion, peppers, and tomato with some water to a coarse texture. Pour this mixture into the pot.
• Add salt, Maggi cubes (or bouillon), pepper soup spices, and the aidan fruit. Rinse the blender with 4–6 cups of water and add the liquid to the pot.
• Bring to a simmer over high heat, then reduce to medium-high and cook until the fish is done, about 15–20 minutes. Avoid stirring; instead, gently shake the pot and spoon broth over the fish to keep the steaks intact.
• Stir in thinly sliced basil leaves, taste, and adjust seasoning. Serve hot with your preferred sides.

Notes

• For faster prep, ask your fishmonger to clean and cut the fish.
• Maggi cubes contain salt—use small cubes or adjust added salt accordingly. If using larger bouillon cubes, one cube may suffice. You can also use 3 teaspoons of chicken or beef bouillon powder instead.

Nutrition

Calories: 342kcal | Protein: 52 g

Additional Info

Course: Dinner

Cuisine: African, Cameroonian, Nigerian

Calories: 342