Catfish pepper soup is a spicy fish dish that ranks high among the most exotic delicacies in Nigeria. It is often found and enjoyed in many local bars as well as posh restaurants across the country.

Its colloquial name “point-and-kill” always rings a bell in the ears of many Nigerians, and for the most figurative of reasons too. This is because some bars offer a service that allows their clients the chance to select their desired fish, usually from a large bowl teeming with live fish. The lucky fish – well … maybe not so lucky after all – is then killed and prepared for the guest.

And after a couple of minutes, the pepper soup is ready to be savoured, and maybe ‘washed down’ with a couple of cold drinks and some loud, blaring music.

Ingredients

So, what really goes down into making this spicy delicacy? Here’s a list of ingredients you’ll need for a pot of catfish pepper soup:

1000g Catfish (or more)
A couple of Nutmeg seeds
A few hot chili pepper (usually of the Scotch Bonnet variety)
Some scent leaves (Efirin in Yoruba, Nchanwu in Igbo and Daidoya in Hausa)
Ground crayfish
3 white onions
3 seasoning cubes (preferably Knorr)
Some iodized salt to taste

Want to learn how to prepare that awesome catfish peppersoup? http://blog.wakanow.com/how-to-make-catfish-pepper-soup/

You are a learner beside Agbeke mi when it comes to Cat fish pepper soup. Come and learn from her