HOW TO PREPARE CATFISH PEPPER SOUP (point and kill)

Catfish, popularly know as point and kill or fresh fish  is a common pepper soup you find in most joints and

restaurants in Nigeria.

But the best catfish pepper soups are prepared in the Niger Delta areas because they are loaded with all kinds of spices that makes the fish palatable.

 INGREDIENTS 

1.Fresh Cat fish

2. Scent Leave

3. Ehuru/Ariwo/Calabash seed (6-8 of it)

4. Uda/Urheri (2-4 of it)

5. Stock cube (two cube of Maggi star) 

6. Salt to taste

7. Pepper

7. GroundedCray fish

8. Onions

TOOLS NEEDED 

1. Lime or lemon for washing the fish 

2. Pot

3. A bowl

4. A knife

5. Mortar and pestle

6. Cooker

PROCEDURES 

• Wash your catfish with lime or lemon juice, salt or hot water to remove the slimy/slippery coating of the fish.
• Roast the Ehuru/Ariwo/calabash seed and crack it open and blend/pound the contents alongside Uda/Urheri (dry blending).
• Put the fish in a pot and pour enough water to cover the fish, add maggi, onions and salt. Cook for 10 minutes. 
• Add your ground spices - pepper, crayfish, Ehuru and Urheri into the pot as well.......... by now the aroma whole must have filled the kitchen. 
• Add some chopped fresh pepper or yellow pepper (it's optional), it gives a special flavour to the dish. 
• Add the scent leave  and cover the pot. Cook the pepper soup for  35-50 minutes.
• Serve hot but it's more tastier when you allow the pepper soup to cool down for about 30 mins before eating so that the ingredients will penetrate very well into the fish. 

Enjoy yourself!!!