It’s the rainy season and you would like to keep warm, so why not try my Catfish pepper soup recipe. It’s also called point and kill in the joints around town.
So why is it called Point & Kill? Usually when a group of guests arrive at these exclusive bars and order Catfish Pepper Soup, at least one of the group will need to go to a big bowl where some live catfish are swimming around and point out a catfish. The catfish will then be killed in the guest’s presence and taken away for preparation. So you see; you point and it is killed for you
Ingredients for Catfish Pepper Soup
- 500g Cat Fish
- 4 Ehu or Ariwo or Calabash Nutmeg seeds
- Habanero Pepper or chilli pepper (to taste)
- A few scent leaves
- 2 medium onions
- Salt (to taste)
- 2 big stock cubes
Cooking Directions
- Place the pieces of fish in a pot and pour water to just cover the fish, add the stock cubes and bring to the boil.
- Once it starts to boil add the ground ehu, onions and scent leaves and continue cooking.
- Once the catfish is done, add salt to taste 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.
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