Ingredients for Catfish Pepper Soup(Point & Kill) Soup:
* 1 medium sized Catfish.
(use conger eel as substitute if you can't find catfish)
* 2 spoonful Ground pepper soup spices
* Habanero/Chilli Pepper/ (to taste)
* 2 teaspoonful Dry Uziza/basil leaves (optional)
* 1 tablespoonful of ground Crayfish
*1 large Stock cube /1 tablespoon seasoning powder
*1 medium Onion bulb(chopped)
* Salt - to taste
*Water (as needed)
Preparation
* * If you don't have the pre- packaged pepper soup spices, you can prepare your own pepper soup spices by following the recipe HERE.
* Wash the catfish with lime juice or scrub with salt to remove the slimy/slippery coating on its skin. Then rinse thoroughly and cut into smaller pieces.
* Place in a pot, add enough water to cover the catfish, add onions, stock cube and salt to taste. Cook for 10 minutes .
*After 10 minutes, add the ground pepper, ground crayfish and the ground pepper soup spices, mix thoroughly and cook until the catfish is done cooking.
* Add the uziza or basil leaves and simmer for 30 seconds. Serve hot and enjoy.
Nigerian Catfish Pepper Soup(Point & Kill) can be enjoyed alone as a side dish, or served as a meal, with boiled plantains, Eko (agidi), Agidi jollof, boiled yams and potatoes.
You can also check out other Nigerian Pepper Soup recipes, which includes; Goat meat pepper soup, assorted meat pepper soup and yam &fresh fish pepper soup.
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