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KFB Foodie Talk: How to prepare Cat fish pepper soup (Point and kill recipe)

 

 

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).

 

 

The name point and kill is a
popular name for this dish and was coined from the fact that when you go
to local restaurants or bars to order for this delicacy, you’d be taken
to a fish pond to select the fish you want. To select, you point at the
fish and it would be brought out of the water and killed.  
Next, all you
have to do is relax for about 20-30 minutes for the cat fish pepper
soup to be prepared. Cat fish pepper soup is a tasty and healthy
delicacy prepared with local herbs and enjoyed by many. Here’s how it’s
made…

How to make cat fish pepper soup
• Prep time:
 15 mins
• Cook time: 15 mins

• Total time:  30 mins
• Misc:           Serve hot

Ingredients:::
• 1 medium sized Cat Fish
• 3 Calabash Nutmeg seeds (Ehu/Ariwo)
• 4 Habanero Pepper or chili pepper (to taste)- ground
• 2 tbsp. Crayfish – ground
• A handful scent leaves
• 4 Utazi leaves
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste
Directions:::
Step 1: To prepare the fish, cut the cat fish into 1-inch thick slices as shown HERE.
Boil some hot water and pour on the pieces of fish, stir and remove
immediately. This toughens the skin of the fish so that it does not fall
apart during cooking. For a detailed tutorial on how to kill and clean
catfish, Click Here.

Step 2: Now it is time to prepare the ‘secret’ ingredient. There are two methods of doing this;
Method 1:
Using an old frying pan, roast the Ehu seeds (stirring constantly) till
you can smell it. Another way to know that it is OK is to take one of
the seeds and try to remove the outer membrane. If the membrane comes
off easily, then the Ehu is done. Peel off the skin and grind the ehu in
a dry mill.

Method 2: Roast the iwo/ erhe over direct
flame. Remove the shell and pound into a smooth powder. Calabash nutmeg
is also known as; Gudan Miya, Ikpoosa, Ehuru, Ehu, Posa, Iwo, Erhe.

Step 3: Cut
the onions into tiny pieces – Set aside. Wash and pick the scent leaves
and utazi leaves, slice into smaller pieces – Set aside.

Step 4: Place
the pieces of fish in a pot, add the chopped onion and pour water just
enough to cover the fish, add the crushed seasoning and bring to the
boil. Once it starts to boil add the ground pepper, ehu, crayfish, salt
to taste and continue cooking for about 5 mins. Once the catfish is
done, add the chopped leaves. Leave to simmer for about 3 minutes and
it’s ready!
Serve the cat fish pepper soup hot!

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Kemisola Ade

Kemisola Adeyemi is the Assistant Editor of Kemi Filani News. She loves to write and write and write and hopes to own a publishing firm someday! Email: [email protected]

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