Have you ever heard of the famous Point and Kill (Catfish pepper soup)? If not, then I can boldly tell you that you are missing out on a lot!
The catfish pepper soup is a great meal for the cold weather and unarguably the favorite of many people. Of course, you can make goat meat or chicken pepper soup, but still, nothing beats catfish pepper soup.
Catfish pepper soup is easier and faster to prepare than other varieties of Nigerian pepper soup. However, preparing catfish pepper soup requires skill and a little mistake can ruin everything.
If you are ready to put the work into preparing great catfish pepper soup, you should read this guide. Let’s dive right in!
Why is it called Point and Kill?
The name point and kill given to catfish pepper soup originate from beer parlors around Nigeria. Customers are free to choose the particular fish they want and then it will be cooked for them.
Although other types of fish such as Tilapia, Croaker, etc are used for pepper soup, nothing beats the taste and delight gotten from catfish delicacy.
Point and Kill evolved from beer parlors and became extremely popular at Nigerian parties and then family homes.
Catfish Pepper Soup Ingredients
If you are familiar with how to prepare pepper soup, making catfish pepper soup shouldn’t be too difficult for you.
As I mentioned earlier, you can opt for other types of fish, but catfish remains the favorite of many and I’m sure you are going to love it too.
For this article, the ingredients are based on a medium-sized catfish, which will only make 3 servings. If you plan on making more servings, then you have to increase the quantity of your ingredients carefully.
The ingredients for preparing catfish pepper soup include:
- 1 medium-sized catfish
- Utazi leaves
- Scent leaves (sliced)
- 1 seasoning cube
- Salt, to taste
- Half cup of sliced onions
- Half cup of ground crayfish
- Pepper soup spices
- Teaspoon (Fish seasoning)
- Teaspoon (Paprika powder)
- Habanero pepper
- Fresh pepper
How to Prepare Catfish Pepper Soup
Now let’s get into the process and see how you can make your own catfish pepper soup at home.
The first step has to do with washing the fish. Catfish is known for its slimy skin and not washing properly may ruin your pepper soup.
When you buy catfish, it is usually cut into smaller pieces, which makes it easier to wash.
You can either wash thoroughly with salt or with warm water (80-90°C). Washing your fish with extremely hot water will end up peeling the skin of your catfish.
Next, you prepare all your ingredients. Slice the utazi leaves, scent leaves, and onions and set them aside in separate bowls. This will make the cooking process less stressful.
If you wish, you can also pound the fresh red pepper and crayfish together using a small mortar and pestle.
After preparing your pepper soup ingredients, the next step involves cooking.
As soon as you wash your catfish with salt or hot water, transfer it into the cooking pot. I always advise families to use small pots to ensure that the fish pieces stay close to each other.
Doing this will ensure that the ingredients are balanced throughout the soup and are properly incorporated. It will also help you make a very delicious point-and-kill pepper soup.
The next step is the main cooking and the process is quite easier from there. Catfish take no more than fifteen minutes to cook, while the whole process is not up to 30 minutes in total.
Always remember that the cooking time will depend on the type of fish you use for your pepper soup.
Before you begin to cook your pepper soup, I’d advise that you begin to cook your white rice since it takes longer to get cooked.
After transferring your catfish pieces into a small pot, start by adding salt, seasoning cubes, fish seasoning, crayfish, and pepper.
Next, add water. I’d advise not to add too much water; 3 cups should be enough. Ensure the ingredients mix well and are not suspended at the top of the pot.
Boil the mixture for a minimum of 7 minutes then add the leaves. If you wish to add paprika powder, now is the best time to add it to your soup.
If you also have other ingredients you would like to add to your pepper soup, you can add them. When you are done, leave the soup to boil for a few minutes then serve hot and enjoy with your white rice.
- As I mentioned earlier, I always advise using a smaller pot for your catfish pepper soup. This is to ensure all the ingredients mix well together.
- Instead of using different spices, you can visit any store and buy a pepper soup spice mix or any spice mixture you like.
- While washing your catfish, you should use the hot water method. The hot water will help harden the flesh of your fish, ensuring that it does not disintegrate in the pot while cooking.
- You should not use too much seasoning and spices in your catfish pepper soup. Use just enough so you don’t ruin the look and taste of your soup.
- It is not advisable to cook pepper soup for a little period. Hence, you should cook for longer periods to get rid of the harsh raw taste of spices.
- While adding pepper to your soup, you should use just enough so it does not become too spicy.
- Before cooking your fish, ensure it thaws properly. Cooking frozen fish will ruin your food and also increase its water quantity.