Native soup is a delicious meal cooked and eaten by the people of Rivers state. It is prepared with different kinds of seafood. Learn how to prepare this meal by following our steps below.
- Tilapia (or any choice of fish)
- Ngolo (clams)
- Large shrimps
- Palm oil
- 3 pieces of cocoyam (acts as
- Fresh pepper (
ata rodoor chilli)
- Chopped onion
- Seasoning cubes
- Scent leaf (basil or
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- Wash the cocoyam, put to a boil (leave the skin on) till it can be pierced through with a fork. Cut the fish into 4 pieces, clean the seafood and put aside. Roughly blend 3 pieces of
ata rodo, and also roughly blend the crayfish.
- Heat up the palm oil in a pot and saute the chopped onion. Lower the heat, then add the fish and let it
fryslightly. Add the fresh pepper, and sprinkle seasoning cubes. Add a little more water, just about enough to cook the fish. Cover the pot and let it cook.
- To keep the fish intact, gently take it out and then add the medley of seafood. Leave to cook until the prawns and shrimps turn a lovely shade of pink, and the mussels and clams are opened. This is a sign that they are cooked. Then take it out to prevent overcooking.
- The cocoyam should be completely cooked by now. Peel the skin off and pound to a smooth paste.
- Add the cocoyam paste to the fish stock in lumps, which will dissolve completely into the stock to thicken it. Then add the crayfish, stir and taste for salt and seasoning.
- Re-introduce the cooked fish and seafood, shake the pot in a circular motion a few times to redistribute.
- Lastly, add the freshly chopped scent leaf, and stir gently. You can also use bitter leaf,
uziza, or utazi.
You just made a delicious native soup!