Point & Kill (Catfish Pepper Soup)
Description
Point & Kill, also known as Catfish Pepper Soup, is a popular Nigerian dish made with catfish cooked in a spicy broth. The name "Point & Kill" comes from the practice in some Nigerian bars where customers can choose a live catfish from a tank, and it is then killed and cooked for them. This soup is known for its rich, spicy flavor and is often enjoyed as a light meal or appetizer.
Ingredients
- 500 catfish ⦁ g (cut into pieces)
- 4 ehu ⦁ seeds (calabash nutmeg)
- 2 habanero ⦁ peppers (chopped)
- 2 medium ⦁ onions (sliced)
- 1 handful ⦁ of scent leaves (optional)
- 2 seasoning ⦁ cubes (Maggi or Knorr)
- ⦁ Salt to taste
- 1 tablespoon ⦁ ground crayfish
- 1 tablespoon ⦁ fish seasoning (optional)
- 1 teaspoon ⦁ paprika powder (optional)
- ⦁ Water
Instructions
- ⦁ Wash the catfish pieces thoroughly and soak them in hot water for about 5 minutes to toughen the skin. This helps prevent the fish from falling apart during cooking.
- ⦁ Place the catfish pieces in a pot and add enough water to cover them. Add the seasoning cubes and bring to a boil. Cook until the catfish is almost done.
- ⦁ In a separate pan, roast the ehu seeds until they release their aroma. Grind the roasted ehu seeds into a fine powder.
- ⦁ Add the ground ehu, chopped habanero peppers, sliced onions, ground crayfish, and fish seasoning to the pot with the catfish. Stir well to combine.
- ⦁ Let the soup simmer for about 15-20 minutes, or until the catfish is fully cooked and the flavors are well incorporated.
- ⦁ If using scent leaves, wash and chop them, then add them to the pot. Stir and cook for an additional 2-3 minutes.
- ⦁ Taste the soup and adjust the seasoning with salt if needed. Serve hot with chilled drinks or as a side dish with boiled yam, rice, or plantains.
Prepare the Catfish:
Cook the Catfish:
Prepare the Spices:
Make the Pepper Soup:
Simmer the Soup:
Add Scent Leaves:
Season and Serve:
Thank You