Catfish Pepper Soup (Point and Kill)
Catfish pepper soup, known in Nigeria as point and kill, is a thin, fiery broth built around fresh fish. The name comes from the practice of choosing your fish and having it cooked right away. A quick scald with boiling water tightens the skin so the pieces stay whole, and ground ehu seeds give the broth its distinctive warm, earthy aroma. Scent leaves finish it with a fresh, herbal note.
Instructions
Clean the catfish and cut it into pieces about 1 inch thick.
Boil some water and pour it over the fish pieces, stirring as you pour. The hot water firms up the skin so the pieces hold together in the pot.
Put the fish in a pot with just enough water to cover it. Add the seasoning cubes, quartered onion and chopped habanero, then bring to a boil.
Stir in the ground ehu and the scent leaves. Keep the pot at a simmer until the fish is cooked through and flakes easily.
Season with salt and pepper to taste, then let the soup simmer for another 5 minutes.
Lift out the onion pieces and serve the soup hot.
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