Nigerian Catfish Pepper Soup (popularly known as Point & Kill) is that Nigerian pepper soup that is usually eaten in exclusive Nigerian bars and restaurants.
Peppersoup is a popular Nigerian delicacy, and also a prominent West African soup that is prepared using various meats, chili peppers and local ingredients to give native flavours.
- Fresh catfish (or white fish of your preference)
- Nutmeg seeds Or 4 Ehu Seeds
- Habanero Pepper/Hot pepper (to taste)
- Fresh mint leaves (bay leaf, basil chopped/Scent Leaves)
- Large onion, sliced
- Minced ginger and garlic
- All-purpose seasoning(Optional)
- Bouillon cubes (Maggi or Knorr)
- Salt to taste
- 2 big stock cubes
Get the fish ready; wash and clean fish with salt and warm water to get all the slime out. Cut into sizable chunks and put in a cooking pot.
Pour water just cover the fish, add seasoning cubes and bring to the boil.
Roughly blend pepper with some of the onion, add ginger and garlic.
Alternatively you can decide to cut your pepper, the onions to the quantity you like and add little ginger and garlic.
Once it starts to boil add the blended/chopped ingredients, onion, and the mint leaves and continue cooking.
Add salt, adjust seasonings to taste, thickness of soup with water and spices. Remove bay leaf.
Serve hot with plain rice, boiled plantains, boiled white yam. It can be eaten alone with your favourite drink (alcoholic or nonalcoholic).
Enjoy!
