SOUP RECIPE (RIVERS STATE NATIVE SOUP)

SOUP RECIPE (RIVERS STATE NATIVE SOUP)

How To Prepare Rivers State Native Soup
Rivers State native soup is one of the delicious meals we have in Nigeria. The soup is very tasty, it is very rich and has nutritional value because of the different sea foods involved. You must not come from this town before enjoying this food. Try it today.
      Ingredients :

-        1kg of meat

-        Stock fish (Okporoko)

-        1 cup of sliced uziza leaves

-        2 medium size dry fish    

     -        Palm oil                         
     -       2 cups of periwinkles (isam)

-        2 cups of ngolo

-         Fresh Prawns

-         Cocoyam (for thickening the soup)

-         Stock cube

-         Ground crayfish

-        Salt to taste

-                    -          1 Teaspoon of uziza seeds

-        2 spoons achi or ofor (optional)

·        Parboil the meat with all the necessary ingredients, add onions, salt, stock cube and any seasoning of your choice, don’t forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of  cooking process.

·        Wash and slice the uziza leaves. Soak the stock fish and dry fish with boiled water and wash thoroughly to remove sand and center bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately.

·        Add the washed dry fish/stock fish in the boiling meat on fire, after about 30-40 minutes of cooking just the meat. Once they are soft and the water is almost dried (about 1 cup left) add about 4-6 cups of water, palm oil and the ground crayfish. Leave the soup to cook for another 8 minutes before adding salt to taste and stock cube.

·        Add the washed/cleaned ngolo, and stir; add the cocoyam, allow to dissolve in 6-12 minutes, if it is still very watery you can add a spoon of ofor, cook for three minutes before adding the periwinkles, prawn and sliced uziza leaves which is likely the last ingredient, while making River state native soup.

Allow to simmer for another five minutes. Serve  with Amala, Elubo, Pounded yam, Fufu (akpu), Eba (Garri) or Tuwo Shinkafa .