How to prepare Native Fisherman Soup

Native Fisherman soup has received little accolade for its rich content and flavourful taste. This delicious delicacy popular in South-south region of Nigeria, particularly, Rivers and Bayelsa, is everything and more.

The taste is heavenly and the texture and all the condiments when combined can make you eat and forget your worries.

Fisherman soup is not only delicious but highly versatile as you can pair it with any swallow, rice, or as a standalone meal. You don’t know how to prepare this mind-blowing meal? Not to worry! See all you need here:

Ingredients:

Assortment of Fresh seafood. (Fish, lobsters, prawns, shrimps, clam meat, crab, shelled periwinkle)
Palm oil
Fresh Pepper (grinded)
Cocoyam paste (or Offor powder)

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Crayfish (grinded)
Salt
Seasoning cubes
Uziza leaves (or any leaf of your choice but a little portion)

Instructions:

Wash all your protein and salt it down
Also wash your Uziza leaves and cut to tiny pieces
Wash your cooking pot and set it on fire
Pour in your protein, add little salt and seasonings, peppers. Allow to boil without adding water.

Once it’s boiled, add your palm oil, crayfish and your Cocoyam paste or powder
To make cocoyam paste, boil cocoyam, take of skin, pound or blend to a smooth paste.
Then add water to your soup and cook for 5 minutes.
Check the consistency and adjust water as necessary

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Do not stir the soup with a spoon! Shake the pot together lifting with the handles.
Lastly add periwinkle, clam meat and thinly sliced Uziza leaves. Turn of the heat about a minute after adding these

After about 2 minutes, bring the pot down from the fire and serve immediately.
Native fisherman soup is spicy and light enough to scoop morsels of swallow. It’s not cloggy but an absolute favourite. When are you trying this out?