Catfish pepper soup popularly called point and kill in Nigeria is usually sold and eaten at local bars and restaurants. The name point and kill is used because when customers arrive at the restaurant and order for fresh catfish pepper soup, they usually point at the live fish and it is killed and prepared immediately for you.
I enjoy having my Pepper soup with white rice, while some people enjoy having their pepper soup with boiled yam or boiled plantain when taken as a meal.
4 medium size catfish
3 table spoons Pepper soup mixed spice
2 tea spoons dry blended hot chilli
100g fresh prawns
2 pints water or stock
1 bunch scent leaf, chopped
1 cube maggi seasoning
1 cups of crayfish
1 bulb onions
Salt to taste
To make your own pepper soup mix you will need equal portions of ; allspice seed, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, tamarind pulp and ground pepper. (blend)
Pepper soup spice
Have the fishmonger kill and the clean fish. Slice into pieces. At home, wash the fish thoroughly with lime to remove any sticky dirt orensure you have boil hot water and pour on the pieces of fish leave for one minutes and remove immediately. This ensures it toughens the skin of the fish so it does not fall apart.
Place washed fish aside in a clean bowl.
Cut onions into tiny pieces
Pick and wash the scent leaves and chop them with your fingers into tiny small pieces.
In a clean pot, place the pieces of fish, pour 2-3 cups water to cover the fish, add the stock cubes and bring to the boil.
Once fish is boiling, add fresh prawns, mix pepper soup spice, onions, crayfish and scent leaves and continue cooking.
When fish is done, add salt to taste and leave for 5 minutes to simmer and its ready to be serve!
Serve with chilled juice or beer.