Image Credits: connectnigeria
Rivers Native Soup is a gift from the people of Rivers State in the Niger Delta Area of Nigeria. When I shared a picture of this soup on Instagram, I got quite encouraging responses. I had responses from people of Rivers state saluting their native food.
So today, I will be sharing my discovery of Rivers Native soup with you. One thing I came to discover about the soup is that its best flavors are released with the inclusion of sea foods. I even got to eat clams for the first time. Yeah right! Thank God that the Igbo woman that I usually buy my ingredients from, had clams and helped to remove it.
According to the lady who gave me the list of ingredients for this native soup, you should use only fresh seafood when preparing Rivers Native Soup. That means such ingredients like crayfish and dry fish which are dry seafood are not allowed. You may cut down on some of the ingredients but whatever you do, make sure you add clams because it adds a lot of flavor to this soup
Getting started On Nigeria Native Soup…
- Shell the clams, snails, and periwinkles and remove the intestines. In Nigerian markets, the sellers can do these for you. Like I said earlier, I had mine removed for me at the market… it saves cooking time really!
- Cook the cocoyam till soft. Peel and pound till smooth with a mortar and pestle. You can also blend with a blender or food processor.
- Grind the uziza seeds with a spice grinder.
- Slice the uziza leaves.
- Cut up the fish and clean.( for the fresh fish, I normally pour hot water on it after cleaning, so as to remove the slime from the fish)
Cooking Directions on Rivers Native Soup
- Place the snails in a pot, add the seasoning cubes, pour water to cover and cook for 20 minutes.
- Add ground uziza, the clams, shrimps and fish, top up the water if necessary and cook till the fish is done.
- Take out the fish from the pot and set aside.
- Add the cocoyam in small lumps, then yellow pepper and palm oil. Cover and cook till the lumps of cocoyam dissolve. Stir the contents of the pot very often.
- Add salt to taste.
- Add washed bitter leaves and uziza leaves
- Add the fish back into the pot of soup. tir gently, cover and let it simmer.
- And you are done
- Serve with any Nigerian swallow of your choice
I do hope I have done justice to this rivers state native soup. It is a delicious pot of soup. ‘if I must say so myself ( smile). As you well know, we love reading from you, so leave your comment on this dish per adventure you have a new thong or two you will lie to add to our knowledge.
Till my next recipe, SUBSCRIBE to our blog, COOK with love and show someone some love by SHARING our recipe today#cookwithkemi#lovecook