The River’s native delicacy soup is from Rivers State people in the South-South region of Nigeria. Locals often call it fisherman soup.
You don’t have to take long to make this soup as it can reduce some of the ingredients, but whatever you do, be sure to add the clams as it gives this soup lot of flavor.
If you are a seafood lover, then you should try this delicacy.
Ingredients for Native Rivers Soup
- 3 medium fresh fish
- 9 snails
- 2 cups of clams
- 1 cup of sea snails
- ½ cup periwinkle
- 1 cup shrimps
- 6 medium cocoyams
- 1 tablespoon Uzize seeds (false cubeb)
- 1-2 yellow habanero peppers
- 2 big stock cubes
- Bitter leaves (washed)
- 5 leaves of Uziza (false kubeb)
- 2 cooking spoons (¼ cup) of red palm oil
Before you prepare
- Shell the clams snails, sea snails, and periwinkles and remove intestines. In Nigerian markets, sellers can do this for you.
- For snails, you must remove the slimes after removing the shell.
- Cook the cocoyam until soft. Peel and crush until smooth with a mortar and pestle. You can also blend it with an electric blender or food processor
- Grind/crush yellow pepper.
- Grind the Uziza seeds with a spice grinder.
- Slice the Uziza leaves.
- Cut the fish and clean it.
How to Prepare
- Put the snails in a pot, add the spice cubes, pour water to cover, and cook for 20 minutes.
- Add ground Uziza, clams, sea snails, shrimp and fish, top the water if necessary and cook until fish is cooked.
- Remove the fish from the pot and set aside.
- Add the cocoyam in a small lump. Add bitter leaves, yellow pepper, and palm oil.
- Cover and cook until the lump of cocoyam has dissolved. Stir the contents of the pot very often.
- Add salt to taste.
- Return the fish to the pot. Stir, cover, and simmer.
This simple video will also help you prepare this delicacy.
