Nigerian · soup
Catfish Pepper Soup (Point and Kill)
Catfish Pepper Soup (Point and Kill) reads heat 4.7, herbaceous 4.6 and umami 3.8 on Palate's 0–10 flavor X-ray — a Nigerian soup, about 1 hr 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.5 / 10
- Sweet & Fruity — 1.5 / 10
- Sour & Bright — 1.9 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 1.9 / 10
- Aromatic & Spice — 5.6 / 10
The measured notes (of 18)
Heat 4.7 · Herbaceous 4.6 · Umami 3.8 · Salinity 3.8 · Allium 3.4 · Marine & Briny 2.8 · Warm Spice 2.2 · Floral 2.1 · Richness 1.9 · Citrus 1.5 · Earthy 1.4 · Bitterness 1.3 · Sweetness 1.3 · Sourness 1.2 · Fruity 0.7
What's in it (8)
- 2 lbs fresh whole catfish
- 2 tbsp pepper soup spice blend
- 2 scotch bonnets
- 1 onion
- 1/2 cup uziza leaves
- 1/4 cup basil (nchanwu)
- 2 seasoning cubes
- salt to taste
Time & effort: about 1 hr 40 min (40 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 110.2 kcal, 11.5 g protein, 4.1 g fat, 6.5 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Clean the catfish and cut into large chunks, then place directly into a pot with onion, scotch bonnet, and pepper soup spices.
- Add just enough water to cover and cook over medium-high heat without a lid until the fish is cooked and the broth is fragrant and peppery.
- Add uziza leaves and fresh basil and simmer two more minutes.
Dishes with a similar flavor shape
- Callaloo — Jamaican
- Cau Cau de Mariscos — Peruvian
- Ackee and Saltfish — Jamaican
- Steamed Fish — Jamaican
- Crawfish Étouffée — Cajun/Creole
Keep reading: what heat, herbaceous, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.