How to prepare cat fish pepper soup a.k.a Point and kill


Cat fish pepper soup is a tasty and healthy meal prepared with local herbs and enjoyed by many.  Here’s how it’s prepared.

How to make cat fish pepper soup
• Prep time:  15 mins
• Cook time: 15 mins

• Total time:  30 mins
• Misc:           Serve hot
• 1 medium sized Cat Fish
• 3 Calabash Nutmeg seeds (Ehuru/Ariwo)
• 4 Habanero Pepper or chili pepper (to taste)- ground
• 2 tbsp. Crayfish – ground
• A handful scent leaves
• 4 Utazi leaves
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste
Step 1To prepare the fish, cut the cat fish into 1-inch thick slices . Boil some hot water and pour on the pieces of fish, stir and remove immediately. This makes the skin of the fish hard so it does not fall apart during cooking.

Step 2: Time to prepare the ‘secret’ ingredient. There are two methods of doing this;
Method 1: Using an old frying pan, roast the Ehuru seeds (stirring constantly) till you can smell it. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehuru is done. Peel off the skin and grind in a dry mill.

Method 2: Roast the iwo/ erhe over direct flame. Remove the shell and pound into a smooth powder. Calabash nutmeg is also known as; Gudan Miya, Ikpoosa, Ehuru, Ehu, Posa, Iwo, Erhe.

Step 3: Cut the onions into tiny pieces – Set aside. Wash and pick the scent leaves and utazi leaves, slice into smaller pieces – Set aside.

Step 4: Place the pieces of fish in a pot, add the chopped onion and pour water just enough to cover the fish, add the crushed seasoning and bring to the boil. Once it starts to boil add the ground pepper, ehuru, crayfish, salt to taste and continue cooking for about 5 mins. Once the catfish is done, add the chopped leaves. Leave to simmer for about 3 minutes and it’s ready!
Serve the cat fish pepper soup hot!

(Credit:Dobbys Signature)
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