River’s Native Soup
This very gorgeous and sumptuous soup is a very special soup served by the South South people. It is best enjoyed with pounded yam
River’s Native Soup
This very gorgeous and sumptuous soup is a very special soup served by the South South people. It is best enjoyed with pounded yam
Cooking Instructions
- 1
Wash all the seafood and set them aside
- 2
Wash your pot very well and set aside
- 3
Put all the seafood inside the pot except periwinkle (this is because we do not want to overcook our perewinkle). Season them with seasoning cubes, salt, pepper, oziza seeds (blended) and local spice. Put some water just enough to cover it and put it on fire
- 4
Wash the coco yam very well. Put it in a separate pot and put on another fire place (if you do not have up to 2, then wait for the seafood to cook)
- 5
When the coco yam is soft, bring it down, peel and pound till it forms a smooth paste.
- 6
Take out the fish to prevent it from breaking so you can stir the soup well
- 7
Pour the coco yam paste into the pot where you have other sea food then keep stirring and checking to ensure the taste suits you. Add some water if it comes out too thick
- 8
When you’ve achieved the desired texture, add some palm oil and then the periwinkles. Cover and allow it cook for about 10 minutes
- 9
Add your oziza leaves and stir well
- 10
Then return the fish to the soup and stir carefully so you still have your fish in whole
- 11
Allow it cook for a while and then your soup is ready to be served
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