The Nigerian Catfish Pepper soup popularly known as Point and kill is usually at Nigerian Bars and Restaurants. To prepare Cat fish pepper soup, wash and cut the fish into 1 inch thick slice. 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 while cooking.Now it is time to prepare the secret ingredients. Using an old frying pan roast the Ehu seeds (Stirring constantly) till you can smell it. Don’t worry you will know when it is OK to bring it down because it has a distinctive aroma. Another way to know when 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 Membrane from all the Ehu seeds and grind with a dry mill.Cut the Onions into tiny pieces.Wash and pick the Scent leaves and tear them up with your fingers into small pieces.