How to prepare the delicious Nigerian native soup

These amazing soup originated from Rivers state and is never complete without an array of seafoods.

The Nigerian native soup is a tasty dish that you can’t joke with if you are in Port-Harcourt, it is made using cocoyam as a thickener, uziza leaves for flavouring and all the necessary seafood mix.

50 minutes

Main Dish

Local Dish

Boiling

3 servings

2 large pieces of Fish (You can use tilapia)

1 cup of chopped jumbo shrimps

1 cup of Isam (periwinkles)

4 pieces of crabs

1/2 cup of crayfish pieces

1/2 cup of chopped uziza

1 small bulb of onion

2 tablespoons of cocoyam thickener

Seasoning cubes

A tablespoon of crayfish powder

1 cooking spoon of Palm Oil

A teaspoon of dry pepper

1 scotch bonnet pepper

Salt to taste

Boil the cocoyam in a pot with water, take it out once it gets soft then peel and pound till it becomes a paste.
Boil the seafood and season with the scotch bonnet pepper, onion, dry pepper, seasoning cubes, salt in a separate pot.
Once the seafood almost gets boiled properly, pour in the crayfish powder and pieces of crayfish then let it simmer for about a minute or two.
Take the seafood out and put it in a bowl. Pour the pounded cocoyam into the pot and stir till it dissolves into a paste then add the palm oil and uziza leaves. let it simmer for 2 minutes.
Now pour the seafood back into the pot then leave it to simmer for about 3 minutes.

Your Nigerian native soup is ready! Serve with eba, pounded yam or any swallow of choice.