Goat Head Pepper soup


Perfect for cold and rainy days mostly served at restaurants or bar.Try this recipe yourself today, also enjoyed before dinner or during breakfast early in the morning.


  • 1 goat head including the legs.
  • 1 tsp cray fish powder.
  • 5 pieces pieces mint leaves.
  • salt to taste.
  • 3 stock cubes.
  • 5 red bell peppers.
  • 2 atarodo/scotch bonnet.
  • 1 tsp garlic powder.
  • 1 tsp ginger powder.
  •  1 onion.
  • 1/2 tsp potash.


  • blend the red bell peppers,onions and atarodo together set aside.
  • wash the goat head and legs very well with a metal sponge and remove excess hair drain and set aside.
  • chop mint leaves, set aside.
  • in a medium size pot/presure cooker add the goat head/legs,red bell pepper paste,salt to taste and top up with water.
  • add the potash and cook for 30mins on high heat.
  • after 30mins add the crayfish,ginger,garlic,stock cubes and stir and keep cooking.
  • when you are sure the goat head is half way done add the mint leaves,top up with more water if neccesary and cook till very tender.



Cat Fish Pepper Soup


Catfish pepper soup is usually served at restaurants or bar here in Nigeria,its a very popular delicacy and also known for its popular name POINT and KILL.


  • 1 medium sized cat fish.
  • 5 red bell peppers.
  • 1 atarodo/scotch bonnet.
  • 1/2 tsp ginger powder.
  • 1/2 tsp garlic powder.
  • 2 stock cubes.
  • 1/2 tsp crayfish powder.
  • half cup curry leaves.
  • 2 ehu seeds.
  • scent leaves.
  • 1 onion.



  • cut cat fish to desired size, wash with salt and warm water to remove sliming.
  • blend red bell peppers,atarodo,onions together and set aside.
  • heat pan place ehu seeds,fry and when the aroma starts oozing out allow to cool peel and grind set aside.
  • add two cups of water or to desired amount into a medium sized pot .
  • add the red bell pepper paste, stock cubes, ginger powder, ehu powder, garlic powder, and cray fish and set to boil.
  • boil till the water content in the pot starts to dry up.
  • add the catfish at the stage cover and cook on medium heat for 30mins or till the catfist is properly cooked.
  • add curry leaves and scent leaves simmer for some minutes and enjoy.