Cookbook:Catfish Pepper Soup
Jump to navigation
Jump to search
Catfish Pepper Soup | |
---|---|
Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient info to make it without them |
Catfish pepper soup, also called point and kill, is a rich Nigerian soup enjoyed for its peppery and distinct taste.
Ingredients[edit | edit source]
- Fresh catfish or conger eel
- Seasoning cubes
- Onion, quartered
- Habanero pepper, chopped
- Ehu seeds, peeled and ground
- Scent leaves or parsley, washed and torn into pieces
- Salt
Procedure[edit | edit source]
- Clean the catfish, and slice it into 1-inch thick pieces.
- Boil some water and pour it over the fish chunks, stirring constantly. The hot water toughens the fish skin, preventing it from falling apart during cooking.
- Place the fish pieces in a pot with just enough water to cover them. Add the seasoning cubes, onion chunks, and habanero pepper. Bring to a boil.
- Add the ground ehu and scent leaves, and continue to simmer until the fish is done.
- Season with salt and pepper, and leave to simmer for 5 minutes.
- Remove the onion pieces, and serve hot.