Catfish pepper soup, known locally as “point and kill,” is a beloved Nigerian delicacy particularly popular as an evening meal. This traditional dish combines the rich flavors of fresh catfish with aromatic spices and herbs to create a warming, flavorful soup.
The name “point and kill” comes from the common practice in Nigerian bars and restaurants where customers can select their live catfish from tanks, which is then prepared fresh to order. This ensures the ultimate freshness and allows diners to choose their preferred size of fish.
Ingredients
- 1 medium-sized catfish (1.2kg), cut into serving pieces
- 1/2 cup sliced onions
- 1 handful scent leaves
- 2-3 utazi leaves, finely sliced
- 1 seasoning cube
- 2 tablespoons Lion pepper soup spices
- 1 teaspoon fish seasoning
- 1/2 cup ground crayfish
- 1 teaspoon paprika powder
- 2-3 fresh scotch bonnet peppers
- Salt to taste
- 3 cups water
Steps to Follow
- Step 1: Clean the catfish thoroughly by pouring hot water (80-90°C) over it and removing the slimy outer skin
- Step 2: Grind or pound the crayfish and scotch bonnet peppers together using a mortar and pestle
- Step 3: Prepare and slice all herbs and vegetables, setting them aside in separate bowls
- Step 4: Place the cleaned catfish pieces in a small cooking pot
- Step 5: Add water, salt, seasoning cube, fish seasoning, ground crayfish-pepper mixture
- Step 6: Cook for 7 minutes on medium heat
- Step 7: Add paprika powder and adjust seasoning to taste
- Step 8: Add the sliced herbs (scent leaves and utazi) and simmer for 3 more minutes
Additional Instructions
- Prep time: 20 minutes
- Cook time: 15 minutes
- Serves: 3 people
- Use a smaller pot for better ingredient incorporation and flavor concentration
- The paprika powder is optional and mainly adds color to the soup
- Store leftovers in the refrigerator for up to 2 days
- Reheat gently on low heat to preserve the fish’s texture
General Nutritional Values
- Calories: 332 kcal per serving
- Protein: 45g
- Carbohydrates: 8g
- Fat: 15g
