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Point-and-kill
Point-and-kill is a traditional Nigerian recipe for a classic street-style pepper soup of fresh catfish cooked in a spiced stock with plenty of chillies. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Point-and-kill.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesNigeria Recipes
Point-and-kill places are found all over Lagos. Basically they have live catfish that you select and they kill in front of you. The fish is cut into steaks, gutted and cooked into pepper soup as you wait. For this kind of pepper soup, the head is considered a delicacy. I like my pepper soups very hot and always ask for more fresh pepper. Often, however, they are cooked with dried and ground chillies only. Is this a curry... no, but it's definitely curry adjacent with its flavouring of spices and hot chillies, so I am including the recipe amongst my global curry dishes.
Ingredients:
2 fresh
catfish (or substitute
tilapia or bream)
1 lemon or lime
50g
Pepper Soup Spices
2 tbsp ground chillies (ground, dried habaneros are most commonly used)
50g chopped
Scotch bonnet chillies
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh
ginger, grated
2 tsp freshly-ground
black pepper
1 Maggi or fish stock cube
1 tsp dried thyme, chopped
1l water
salt, to taste
oil for frying
Method:
Clean the fish and cut into 8 steaks (including the head and tail [gut the fish but retain the liver]). Wash and rub thoroughly with the lemon or lime. Season with salt then add a little oil to a pot and fry the fish for a few minutes then take out and set aside. Add the water, along with the chopped onion, chillies, garlic, ginger, black pepper, stock cube, thyme and pepper soup spices.
Bring to a boil and allow to cook rapidly for 15 minutes. Add the fish and simmer gently for 20 minutes. Check the seasoning and serve in soup bowls, garnished with wilted bitterleaf (if desired).
