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How To Prepare Catfish Pepper Soup [Point And Kill]

Catfish pepper soup popularly known as point and kill is that Nigerian pepper soup that is usually eaten in exclusive bars and restaurants. you hardly find it in any roadside restaurant. catfish Pepper should always be served hot, it can be eaten with boiled white rice, Agidi, boiled yam.

Ingredients for catfish pepper soup:

  1. Catfish
  2. Ehuru seeds [calabash nutmeg]
  3. Habanero pepper or chilli pepper [to taste]
  4. Few scent leaves
  5. Onions
  6. Salt
  7. Seasoning stock cubes
  8. Conger Eel
  9. Parsley

Before you cook the catfish pepper soup:

  1. Wash and cut the fish into 1-inch thick slices. boil some hot water and pour on the pieces of fish, stir and remove immediately, this toughens the skin of the fish so that it does not fall apart during cooking.
  2. Using an old frying pan, roast the Ehuru seed [stirring constantly] till you can smell it. take one of the seeds and try to remove the outer membrane, if the membrane comes off easily, then the Ehuru is done.
  3. Peel off the membrane from all the Ehuru and grind with a dry mill.
  4. Cut the onions into tiny pieces
  5. 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 just cover the fish, add the stock cubes and bring boil it.
  2. Once it starts to boil add the ground Ehuru, onions, habanero pepper and scent leaves and continue cooking.
  3. Once the catfish is done, add salt to taste and leave to simmer for about 5 minutes and it's ready!

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Agidi Catfish Pepper Soup Nigerian Pepper Point And Kill


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