Nigerian Cat Fish Pepper Soup
Nigerian Catfish Pepper Soup (also known as "Point and Kill") is a soul-warming, aromatic, and spicy broth that is a staple in Nigerian leisure spots and homes. It features tender chunks of fresh catfish simmered in a blend of indigenous spices like Ehuru (African nutmeg) and Uda, creating a light yet intensely flavorful soup. It is often served as an appetizer or a main course with boiled yams, plantains, or agidi (cornstarch paste).
Equipment
- Sharp kitchen knife
- Mortar and Pestle
- Heat-resistant ladle
Ingredients
- 1 kg Fresh Catfish
- 2 tbsp Pepper Soup Spice
- 2–3 peppers Habanero Peppers
- 10–15 Scent Leaves
- 1 medium Onion
- 2 tbsp Crayfish (Ground)
- Salt to taste.
- 2 Seasoning Cubes
- 6 cups Water
Instructions
Fish Preparation
- Place the Catfish steaks in a bowl and pour boiling water over them. Let sit for 1 minute, then rinse immediately with cold water. This removes the "slime" and prevents the fish from breaking during cooking.1 kg Fresh Catfish
The Base Broth
- In your large pot, add 1.5 Liters (6 cups) of Water, the chopped Onions, Ground Crayfish, and Pepper Soup Spice.1 medium Onion, 2 tbsp Crayfish (Ground), 6 cups Water, 2 tbsp Pepper Soup Spice
- Add the crushed Habanero Peppers and Seasoning Cubes. Bring this mixture to a rolling boil for about 10 minutes to allow the spices to release their oils.2–3 peppers Habanero Peppers, 2 Seasoning Cubes, Salt to taste.
Simmering the Fish
- Carefully slide the Catfish pieces into the boiling broth. Ensure they are mostly submerged.
- Reduce the heat to medium. Do not stir vigorously; instead, gently shake the pot to distribute the heat. Cook for 10–12 minutes until the fish is opaque and tender.
Finishing Touches
- Tear the Scent Leaves (or Basil) and add them to the pot.10–15 Scent Leaves
- Taste for Salt and adjust. Let it simmer for another 2 minutes so the herbal aroma infuses the soup.
- Turn off the heat and serve hot.
Nutrition
Calories: 310kcal
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