Riverside Bar Food · Fresh Fish Broth

Catfish Pepper Soup (Point and Kill)

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Diners often select their own live catfish swimming in a tank or bowl before it's prepared, a custom that gave the dish its 'point and kill' nickname.

Catfish pepper soup is a light, intensely spiced broth made by simmering fresh catfish with calabash nutmeg, uziza and utazi leaves, and a hot pepper blend, served bubbling hot in a bowl. It's a fixture of Port Harcourt's riverside bars and 'joints.'

Why it's made this way: Easy access to fresh catfish and other river fish made this a defining specialty of Port Harcourt's waterside food culture, typically eaten as a spicy pairing with cold drinks.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.