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Friday, May 20, 2022

How To Make Rivers State Native Soup

INGREDIENTS

Below are the ingredients for making the popular native soup in River state Nigeria. You can always increase or decrease the quantity of the ingredients based on the number of people you will be serving your soup.
This soup is very easy to prepare, and the ingredients are easy to procure. If you can’t find the shrimps and prawns where you live, you can leave them out.
1KG of meat
10 pieces of stock fish ear (okporoko)
2 cups of sliced uziza leaves
2 medium size dry fish
Cocoa yam as thickener (see image)
15-20cl of palm oil
2-3 cubes of maggi or knorr
1-2 cups of periwinkles
1-2 cups of ngolo
1 cup of ground crayfish
Add Salt and pepper to taste.
Two handful of fresh prawns
2 spoons of ofor (alternative thickener)
The cocoyam should be about 1KG, the ofor serves as alternative thickener (incase the cocoyam didn’t thicken the soup), in most cases, you wouldn’t use it (the ofor)

How to prepare the soup

You might want to start by parboiling the shrimps. Wash and parboil with a small pot, add half cup of water, a cube of maggi and a pinch of salt, then allow to boil for up to 5 minutes. Remove the head and set aside in a clean plate.

STEP 1
I like to start by parboiling the meat with all the necessary ingredients. Most cooks forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of Nigerian cooking process.
I like to parboil the meat with just 2 cubes of maggi, 1 bulb of onions, salt and maybe a sachet of onga classic (a very popular Nigerian spice for soup). My choice of meat is hard to cook, takes about 50-60 minutes before you commence with the rest of the cooking.

Step 2
Use this time to prepare the other ingredients; 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.

Step 3
Add the washed dry fish/stock fish in the boiling meat on fire, after about 30-50 minutes of cooking just the meat. Once they are soft and the water is almost dried (about 1 cup left) add about 5-7 cups of water, palm oil and the ground crayfish.
Allow the soup to cook for another ten minutes before adding salt to taste, a cube of maggi. Maggi is a natural food sweetener, used in making almost all the foods eaten in Nigeria.

Step 4
Add the washed/cleaned ngolo, stir, add the cocoyam. Allow to dissolve in 8-10 minutes. If it is still very watery, you can add a spoon of ofor, cook for three minutes before adding the periwinkles, prawns, and sliced uziza leaves which is likely the last ingredient while making River state native soup.

Allow to simmer for another five minutes and you just made Nigerian’s most popular native soup.

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