HOW TO COOK THE AMAZING POINT AND KILL PEPPER SOUP

HOW TO COOK THE AMAZING POINT AND KILL PEPPER SOUP

Nigerian Catfish (point and kill) pepper soup, is usually eaten in local restaurants and bars.

One may be asking, why is it called point and kill?

When customers come either individually or in a group, they are taken to the pond or big bowl where fishes are reared. The customer points out a fish or fishes of his choice. The fish is killed in the presence of the customer and taken away for preparation.

Now it’s time to ‘point and kill’ by yourself. Do you want to know how? Come with me…

INGREDIENTS:

500g Cat Fish

4 Ehuru (Calabash nutmeg seeds)

Habanero Pepper or chilli pepper (to taste)

Little scent leaf

2 medium onion balls

Salt (to taste)

2 big stock cubes

PREPARATION:

1. Wash and cut the catfish into 1-inch thick slices. Boil some hot water and pour on the pieces of fish, stir and remove immediately. This stiffens the skin of the fish so that it does not fall apart during cooking.
2. Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it.

Don’t worry, you will know when it is ok to take it off because it has a distinctive aroma.

3. Peel off the back from all the Ehu seeds and grind with a dry mill.
Cut the onions into tiny pieces.

4. Wash and pick the scent leaves and tear them up with your fingers into small pieces.

COOKING DIRECTIONS:

1. Place the pieces of fish in a pot and pour water to cover the fish. Add the stock cubes and bring to boil.

2. Once it starts to boil, add the ground ehu, onions, habanero pepper and continue cooking.

3. Once the catfish is done, add salt to taste, add scent leaves and leave to simmer for about 5 minutes and it’s ready!

Catfish Pepper Soup should always be served hot. It can be eaten alone with a chilled drink. I love to eat it with Agidi, boiled white rice or boiled yam.

Catfish

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