Catfish pepper soup is a delicious meal and one of the ultimate Nigerian comfort foods that’s also very easy to prepare. Peppersoup joints (local restaurants that serve peppersoup) are also the best spots to enjoy beer with your buddies and boos in the evenings, with music and banter, and soccer playing on a mounted tv set.
It is famously called “point and kill” because of how the catfish is bought at local markets and peppersoup joints, where you select your desired fish by pointing at it and it is killed and prepared for you. It is fresh fish in a light watery soup, made with pepper and peppersoup spices (such as calabash nutmeg, aligator pepper, grains of selim, rough skinned plum, yanghanyanhan, emilo seeds).
Pepper spices can be gotten in branded spice bottles from your local Nigerian supermarkets, or from open markets from igbo women who sell soup things.
- Scent leaves
- Seasoning cubes
- Olive oil
- Scotch bonnet pepper
- Pepper soup condiments
- Rinse scotch bonnet peppers, scent leaf, garlic and onions and dice
- Cut catfish into sizeable chunks and wash properly. Lemon helps with the slime on the skin
- Place a clean pot on heat
- Heat some oil for few minutes
- Add onions and stirfry
- Add water, seasoning cubes and allow to boil
- Add pepper, garlic and pepper soup condiments
- Add scent leaves
- Add catfish and cover pot
- Allow to cook for 10-15 minutes
- Serve hot and enjoy!
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- Boosts immunity
- Aids digestion