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.
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
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.