Catfish Peppersoup
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Aperçu
Catfish pepper soup is a hot, thin, aromatic broth built on the Nigerian pepper soup spice blend, and it is what fills local bars in the evening. The fish has a name that tells you how it is bought. Catfish in Nigeria is widely called point and kill, you point at a live fish in a tank and it is killed and cooked for you there. That freshness is much of the point, because catfish deteriorates quickly and the difference between fresh and not is stark. The broth follows the pepper soup rules: no thickener, no palm oil, and the aromatics doing all the work. Calabash nutmeg, ehuru, is the defining spice, with uda and uziza seed alongside, and the heat is meant to be substantial. Catfish suits it particularly well. It is oily enough to give the broth body without any thickener, and firm enough to hold together in the pot, which softer fish do not. It is drunk as much as eaten, and it is a standard remedy for cold weather and for colds. It is also served with white rice or agidi. Fresh catfish is slimy and needs washing thoroughly, often with hot water or lime.
Note de Patrimoine AFN
Catfish pepper soup is built on the Nigerian pepper soup spice blend, defined by calabash nutmeg (ehuru) with uda and uziza. Catfish is commonly sold live in Nigeria and known as point and kill, reflecting the freshness the dish depends on.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Wash your catfish with lime, lemon, salt or hot water.
- 2
Once slime has been removed, place it in a pot.
- 3
Add pepper soup spice.
- 4
Add some chopped fresh pepper.
- 5
Add seasoning cubes and salt for taste.
- 6
If you have chosen to add lemon grass to your dish, you may add it now.
- 7
Cover the pot and allow to cook-the pepper soup should be ready in 35-50 minutes.
- 8Optional
Adding chopped onion and yellow pepper will give the dish a special flavour.
Notes de l’Africook
Notes personnelles de Nympha Nzeribe- Wash the catfish thoroughly with hot water or lime to remove the slime, or it carries into the broth.
- Handle the fish as little as possible once it is in the pot. Catfish breaks apart easily.
- Add the fish late. It needs far less time than the broth does to develop.
- Keep it thin. No thickener and no palm oil, that is what makes it pepper soup.
Questions fréquentes
What does point and kill mean?
It is what Nigerians call buying catfish live, you point at a fish in the seller's tank and it is killed and prepared on the spot. The name reflects how the fish is normally sold, and it exists because catfish spoils quickly, so freshness matters more than with most fish.
How do I stop it being slimy?
Wash the fish thoroughly before cooking, using hot water, lime juice or salt rubbed over the skin. Fresh catfish carries a slippery coating that will otherwise end up in the broth and affect the texture. This is a standard step rather than an optional one.
Why does my fish fall apart?
Too much handling, or too long in the pot. Catfish is soft and breaks easily, so add it once the broth is otherwise finished, give it only the time it needs, and move the pot rather than stirring it. It should come out in pieces, not shreds.
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