If there is one thing that defines the culinary identity of Rivers State, it is the abundance of the sea. This week, we are taking a delicious trip down south to Port Harcourt to explore a dish that is the absolute pride of the Rivers people.

Known traditionally as “Odu Fulo” or “Guru Fulo,” this soup is known by one thing and one thing only: loads of fresh seafood. It is a unique, deeply aromatic delicacy that brings the fresh, salty breeze of the coastal creeks straight to your kitchen.

Traditionally, Odu Fulo is used to celebrate wealth, its flavour gotten from the freshest catches like fresh fish, nsam (blue periwinkles), ngolo (white periwinkles), and ofingo (clams). While it has a reputation for being an expensive luxury, the beauty of this recipe is its flexibility. You can easily cut down on a few premium items so you don’t have to break the bank to enjoy this delicacy.

Here is how to bring this authentic taste into your kitchen

• Ingredients
  Meat – 1 kg
  Stockfish ear (nti okporoko) – 10 pcs
  Fresh prawns – 2 handfuls
  Periwinkles – 1–2 cups
  Ngolo (White periwinkles) – 1–2 cups
  Dry fish – 2 medium-sized
  Uziza leaves (sliced) – 2 cups
  Ground crayfish – 1 cup
  Palm oil – 15–20 cl
  Maggi or Knorr cubes – 2–3 pcs
  Cocoyam – (Used as a thickener)
  Ofor 2 spoons  (Alternative thickener if cocoyam isn’t available)
  Salt and pepper to taste

Prep your seafood & thickeners

• Ensure your periwinkles and ngolo are thoroughly washed to remove any mud or sand.
• Boil your cocoyam until it is completely soft, peel off the skin, and pound it in a mortar (or blend it) until it forms a smooth, stretchy paste. (If you are using Ofor instead, dissolve the 2 spoons in a little warm water to avoid lumps later).

Build the flavour base

• In a large pot, place your 1 kg of meat and the 10 pieces of stockfish ear (nti okporoko). Season with 2 cubes of Maggi, a bit of chopped pepper, and salt.
• Add a small amount of water and steam until the meat is nearly tender.
• Add your washed, dry fish to the pot, pour in enough water to form your soup base, and let everything boil together so the stockfish and dry fish release their deep flavours into the broth.

Add the oil and seafood

• Pour your 15–20 cl of palm oil into the boiling pot. Let it cook for about 5 minutes until the oil incorporates smoothly into the stock.
• Toss in the periwinkles, ngolo, and ground crayfish. Let this simmer for another 5 to 7 minutes to allow the seafood flavours to wake up.

Thicken the soup

• Add the pounded cocoyam in small scoops (or gently stir in your dissolved Ofor paste).
• Cover the pot and let it cook on medium heat. As the cocoyam or ofor dissolves, you will notice the soup transforming from a watery stock into a rich, velvety consistency.  If it becomes too thick, add a little splash of water; if it’s too watery, add a bit more thickener.

The final touch

• Drop in your two handfuls of fresh prawns. Prawns cook very quickly, so they only need about 3 minutes in the pot to stay sweet and juicy.
• Taste the soup and adjust with your remaining seasoning cube, pepper, or salt if needed.
• Stir in the 2 cups of sliced uziza leaves. Let it simmer for just 1 to 2 minutes so the leaves release their signature spicy aroma without losing their bright colour.

How to Serve

Turn off the heat and let the soup rest for a few minutes. Serve it hot alongside your favourite swallow, whether it’s yellow garri (eba), pounded yam, or fufu.