The intricately named point and kill is a traditional Nigerian soup that's served in most restaurants and bars. It's made with a combination of catfish, pepper soup spices, onions, utazi leaves, fish seasoning, ground crayfish, seasoning cubes, paprika, salt, and ground pepper.
The soup is usually prepared in a small pot – the catfish comes first, followed by salt, seasonings, crayfish, pepper, and water. Once done, the soup is usually served as it is or as a side dish. It can be accompanied by boiled plantains, potatoes, or yams.
Capitaine à la Saint-Louisienne is a Senegalese fish specialty consisting of fish that is stuffed with a combination of spices. It is typically prepared with perch, more precisely Nile perch, because capitaine, which translates to captain is the term used for this fish type in Senegal.
In Africa, the Nile perch is considered an essential food item and a delicacy. The method of preparation of this dish is similar to that of mulet farci à la Saint-Louisienne, another Senegalese fish delicacy. Juicy and packed with flavors, this specialty is usually served with a generous drizzle of sauce, accompanied by rice or chips on the side.
Maboké is a traditional fish dish originating from the Central African Republic. The dish is usually made with a combination of onions, garlic, tomatoes, hot peppers, parsley, salt, banana leaves, and fish such as Nile perch, tilapia, grouper, or catfish.
The fish is filleted and steamed in banana leaves over a bed of garlic, onions, tomatoes, parsley, and hot peppers. Once steamed, the fish should be succulent and light. The dish is traditionally served with fried plantains and steamed rice on the side.
Chewi kong is a traditional catfish stew originating from Gambia. The stew is usually made with a combination of catfish, onions, garlic, tomatoes, carrots, cassava, cabbage, oil, tomato paste, bay leaves, salt, and pepper. The catfish is washed with hot water and lime, while the onions and tomatoes are blended and fried with the tomato paste.
Water is poured over the mixture, it's seasoned with salt and pepper, and the dish and vegetables are then stirred into the pot. The stew is simmered for a while, and near the end of cooking, the heat is turned low, and the stew is seasoned with salt and pepper once again.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
