Native soup is a popular dish Niger Delta area of Nigeria.particularly the riverine areas,this is due to the fact that seafood is readily available to those in the riverine areas.
This native soup is cooked mostly with fresh seafood and some other ingredients.
here’s my simple version of the Rivers native soup.
INGREDIENTS
meat
fresh fish ( I used catfish and tilapia fish)
smoked fish
shrimp
1-2 cups periwinkle
uziza leaves
1 medium onion
habanero pepper (to taste)
1 Roma tomato (optional
cocoyam(for thickening)
seasoning cubes to taste
1/2 teaspoon uziza seeds
salt to taste
3-4 cups meat stock or water
1/3 cup palm oil.
Directions.
peel Cocoyam,wash and cook until tender. Mash cooked cocoyam into a smooth paste and set aside.
grind the uziza seeds.
wash vegetable and slice.
Blend tomato,peppers and onion together.
wash the meat,put in the pot,add half of the blended pepper mix,seasoning cubes,salt to taste.cover and bring to a boil.add 1-2 cups of water and cook until about 60-70 percent done.
Pour the remaining pepper mix into the pot,add 1-2 cups water.
Add the fresh fish,cover and cook for about 5-7 minutes then take fish out from the pot.
Add the smoked fish,palm oil,grpound uziza seeds,salt and seasoning to taste.cook for about 3-5 minutes.
Add the raw shrimp,cook another 2-3 minutes.
Return the fish back to the soup,add periwinkle,cook for 2 more minutes.
Stir in the cocoyam paste ,cover and allow to dissolve in the soup for about 3-5 minutes.( the cocoyam will help to thicken the soup).
Add vegetable,reduce heat and simmer for another 3-5 minutes.
turn the heat off.
all done ✅.
Serve and enjoy with fufu or any swallow of your choice.
if you try this recipe,share your pictures and drop your comments below.
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