River state native soup is one of my favorite Nigerian soup, it happens to be my favorite native soup.
You can follow either my written instruction or the embedded video at the bottom of the page, I make videos for the majority of my recipes on this site.

I grew up in River state Nigeria, did both my primary and secondary education in a very popular part of the state. During this time, I tasted almost every indigenous food and also learned to make quite a number of them. The good thing is that they share similar recipes with the Igbos.

So if you are dating an Ikwerre guy or married to a man/woman from River State Nigeria you can go ahead and serve him/her some of our Igbo foods on this page.

Let’s get back to the topic of the day, River state native soup… here goes… Gbam!!!

River state Native soup

Frankly, I can’t give a detailed account of the origin of this soup but what I do know is that it is very popular in River state and it is served in major restaurants and eateries. Although, they avoid some of the expensive ingredients like stock fish, ngolo and shrimps.

For some reason I just like to try new recipes once they appealed to me, I like to ask questions and try them out in my own kitchen, that is perhaps the reason I have learned to make virtually all the Foods Eaten In Nigeria.

How To Make River State Native Soup

Below are the ingredients for making the popular native soup in River state Nigeria, like I always assert; the ingredients would serve about 6×2 people, you can increase or decrease the quantity of each ingredient depending on the number people would be eating your food.

You can make this soup as simple as possible, if you can’t find the ngolo and prowns where you live, you can leave them out. I can’t find the english name for Ngolo, is it clams?

  • 1KG of meat
  • 10 pieces of stock fish ear (nti 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
  • Salt and pepper to taste.
  • two handful of fresh prowns
  • 2 spoons of ofor (alternative thickener)
ingredients
What you find above is a plate containing Ngolo, Periwinkles (isam) and prowns, the exact way they are sold in Nigerian markets. You can purchase them from every major Nigerian markets, especially in the states sorrounded by water.

The cocoayam should be about 1KG, the ofor serves as alternative thickener (incase the cocoayam didn’t thicken the soup), in most cases, you wouldn’t use it (the ofor)

How to Prepare Nigerian Native soup

You might wanna 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, allow to boil for up to 5 minutes, remove the head and set aside in a clean plate.
making native soup
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. This step was visually demonstrated in the video below, so if you like watching better than reading you can scroll down to see the video.

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} you can refer to our ingredients catalogue for an in-depth understanding of all the ingredients used in making Nigerian foods.

Step 4
Add the washed/cleaned ngolo, stir, add the cocoayam, 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, prown 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.

The video is that of an earlier version of this soup, it should give you a clue as to how to make river state native soup, I used ofor as the thickener instead of cocoayam; I also ommited the ngolo.

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Continue Reading

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Learn to make Nigerian Egusi Soup

Here is how to Make Nigerian Onugbu Soup

Nigerian Ogbono (draw) Soup

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Comments

  1. Okoro Babie  July 15, 2013

    I am very much interested in Ikwerre Recipes. I am an American woman but married to a man from River state, Nigeria. I just want to be able to make some of His tribal recipes. Thanks

    reply
  2. Mercy Aigbe  July 15, 2013

    I have been trying some of the recipes on the (50 Delicious Nigerian Recipes) and they all seem to turn out quite perfect. I think you are doing such a wonderful job. The recipes, videos, emails are all very helpful. I am also from river state, Opopo but married to a man from Cross River state, Thanks for your wonderful work. You are doing great.

    reply
  3. Okoro  July 15, 2013

    Please where do I find a Nigerian girl that cooks exactly like you. I can marry her immediately

    reply
    • Chibu  March 13, 2017

      Lol… Okoro… Ure welcome to learn from me.. 😀

      reply
      • Celestina Nnenna Okafor  May 2, 2017

        Thanks for sharing Ma and may God bless you

        reply
    • Catherine ebinimi  May 20, 2017

      Am a Nigeria and trust me I cook really good

      reply
  4. Ify  July 15, 2013

    @ Okoro, so you want to marry a great girl?

    reply
  5. fola  July 16, 2013

    just wanted to ask if i can use both the ofor and achi together in the same soup instead of using just achi,can i also add ofor? and how do i go about that?

    reply
    • Nkesi  February 1, 2017

      For me I would say use one because they both have different tast. To cook this soup the best is to use ofor.

      reply
  6. The Nigerian Kitchen  July 16, 2013

    Ofor and achi serve the same exact purpose. Why would you want to combine them if you can just buy one? However if you happen to have them mixed together by mistake there is just nothing to worry about, you can use a mixture of ofor and achi for one soup but I would prefer just one if all things being equal.

    reply
  7. Cynthia Boma Ipalibo  July 23, 2013

    you rock! keep it up!

    reply
  8. Rita  August 8, 2013

    hi Chy, thanks for your mails on how to prepare most nigerian food.
    I really appreciate ur effort. But i wil like u to give me the recipe for the rivers native soup and method of preparation cuz i cant watch
    the video with ma phone. Thanks and God bless!

    reply
  9. Ada  August 21, 2013

    Keep up the good work Ma. Please can I use cocoyam in place of achi or ofor? Thanks!

    reply
    • Bio  March 7, 2017

      I am a Rivers girl, kalabari, The original recipe is cocoyam actually and substituted to Ofor yes achi serves the same purpose as thickener but has a different taste. Additionally we don’t use Stockfish in making our native soup.

      reply
      • Chy Anegbu  March 9, 2017

        Great, thanks for your feedback.

        reply
  10. The Nigerian Kitchen  August 21, 2013

    Hello Ada, how are you doing? Yes, you can use coca yam but that is not the best for native soup, here in river state it is made with ofor or achi (as thickener). Thanks for the question and do have a wonderful time

    reply
    • Promise Hanson  January 25, 2017

      Cocoyam is the best and the original thickener in Native Soup, used by our great great grandmothers. Ofor and Archi are modern alternatives introduced because of the hassle in using cocoyam. We don’t mix cocoyam and archi or ofor together, it will result in a taste quagmire.

      To thicken with cocoyam, peel the skin with knife, and boil it like yam till it’s soft. Bring it out of the water and pound in a Mortar until it becomes elastic. When your pot of soup starts boiling, take the amount of pounded cocoyam you need, flatten it with your palm and fingers, and put into your soup. The flatter/thinner it is, the faster it will melt in your soup and thicken it. Check the soup later, if it’s not thick enough, add more cocoyam.

      reply
  11. Gborogbosi  September 18, 2013

    Thks for your wonderful work, I have really learnt a lot from your recipes.I am a rivers woman and I want to correct a little mistake about our native soup.we use lots of seafood and the main thicker is cocoyam, people only use ofor or achi for convenience. once again I really appreciate your effort.

    reply
  12. Onyinye  October 1, 2013

    I made a very delicious native soup using the recipe u provide on the site…I was so proud of myself and I also wanted to thank you because my husband loved it.

    reply
  13. ANITA  October 17, 2013

    Hi i am so happy ,now i can cook any type of meal i want thanks your are my dream come through.

    reply
  14. Lucia  November 3, 2013

    Hi Chy, thanks for the mails. May God continue to bless and increase ur wisdom.

    reply
  15. doris  December 4, 2013

    U r n did a god sent,tks 4 de gud wok u r doing,may de gud god bless u,tks.

    reply
  16. ifeyinwa  January 15, 2014

    Hi madam, pls I want to oder for the e book guide n I don’t know how to go about it. Also for some time now u have not been sending me news letters, secondly pls I want u to trow more ligt on vegetable stew used for eating white rice n more foods that are less starchy. Thanks n God bless!

    reply
    • The Nigerian Kitchen  January 16, 2014

      Hello Ify, you can order the eGuide from the sales page. It is the best product in the world for making Nigerian foods and yes, you will learn more about the vegetable salad and other Nigerian/River state foods

      reply
  17. stella  January 26, 2014

    Hi ify, just to commend u on the wonderful job of bringing our local foods to the doorstep of countless nigerians me inclusive. Keep up the good work.

    reply
  18. betty  January 27, 2014

    hi, pls can i use pumpkin leaves in place of uziza leaves, because where I’m at i can’t get hold of uziza seeds and leaves. thanks

    reply
    • The Nigerian Kitchen  January 28, 2014

      Uziza is responsible for the native aroma that makes a native soup to be unique, we can send uziza seeds to your location if you like, contact me via the contact form. thanks

      reply
  19. Kalu Precious  February 15, 2014

    Ur d best,keep up the good work. Tnx

    reply
  20. Joy  February 19, 2014

    Hi Chy U rock. Thanks for ur efforts.

    reply
  21. ify jibunoh  March 3, 2014

    God bless u o,my fiance happens to b frm rivers state.my question is ..I don’t enjoy eting Goat meat so I was wondering if I can use cowleg or beef.must it be Goat meat for the soup.so illd knw what exactly to stick to.thank u

    reply
  22. Chy Anegbu  March 9, 2014

    @ Ify, You can use goat meat, cow leg or even chicken, whichever one you have

    reply
  23. MANDY  May 3, 2014

    Hi! Pls I’ve nt tasted periwinkle b4 ΑϞ∂ my man gave ♍e an assignment to prepare his native soup he his frm ikwerre. With ∂ steps I’m sure I can make out something delicious buh ∂ periwinkle do I cook it wif ∂ shell or wht I heard it has meat in it how do I xtract ∂ meat dats my nightmare now pls save ♍e frm ∂ hard home work Tnx nd G̶̲̥̅Ơ̴̴̴̴͡D bless

    reply
    • Chy Anegbu  May 5, 2014

      Mandy, you don’t need to extract it yourself, you can buy the already extracted ones from the market, that’s what I used for this soup as you would find in the video, thanks.

      reply
  24. Abigael  May 17, 2014

    Hello madam,just wanna commend you for унυя great works,you’ve really improved me in the kitchen,I’m a yoruba lady but №ω i virtually knows how to cook most igbo soup,tαℓк of any soup,u r an angel,God bless u so much..Hαppiε weekend

    reply
  25. Kitoye  May 27, 2014

    The traditional thickener for Rivers State Native soup is mostly coco yam. The Ofor and achi
    were introduced by the Igbos. Not saying they can’t be used. Just pointing it out.

    reply
  26. mummy prince  June 7, 2014

    Chy I must commend you for ur good work .I used ur recipe to prepare dis native soup it was finger licking even to the bottom pot hubby said I should leave the pot for him .his so much love periwinkle and I part great part of it thanks for dis gesture

    reply
  27. Funmi  June 16, 2014

    This is simply great! I’ll give it a trial.
    Thanks for being there Chy.

    reply
  28. Bukola  June 30, 2014

    Am Yoruba married to an Igbo man…ur recipes have helped me in a long way in keeping him at home more.
    Thanks Chy!

    reply
  29. marian  July 31, 2014

    Thx chy, I’m really excited now and can’t wait to prepare mine. Meanwhile I didn’t see or read where u added d uziza seed u grinded. Thx

    reply
  30. Agatha  August 23, 2014

    Chy keep d good works going, u are d bomb. My husband loves my cooking. Okoro if u want to marry a Nigeria girl dat can make all Nigerian food very well I have 2.

    reply
  31. Gift  October 7, 2014

    I love you cos u help some women bring back their man home through good food. Am an igbo women i know some of the foods but i want to know more ,please can you help me with more through my email . Thanks and God bless i

    reply
  32. Erica  October 9, 2014

    God bless u for d great work u are doing.

    reply
  33. becky  October 25, 2014

    Hi Chy, I just wanna say thank u so much for the great work you are doing.You have saved me from the bankruptcy of cooking and also increased my confidence in the kitchen and when serving my husband his food. Thank you so very much and God bless you.Keep up the good work

    reply
  34. loveth  November 18, 2014

    Hello I am really happy i receive emails from U. I live at Onitsha in Anambra state,how can i get hold if ur book coz d online method is not working for me.

    reply
    • Chy Anegbu  November 20, 2014

      Just call David on 08035051468, 08157668217 for assistance, thanks. Chy.

      reply
  35. ada  March 17, 2015

    Pls what’s ngolo and why did u omit it while preparing the soup.

    reply
    • Chy Anegbu  March 17, 2015

      You can buy ngolo from any market in River state, Bayelsa, Cross Rivers etc, looks a little bit like snails.

      reply
      • Chy  January 11, 2017

        Can I get Ngolo in Abuja

        reply
        • Chy Anegbu  January 12, 2017

          I suppose, check the local markets.

  36. peacefulhope  April 12, 2015

    its cool buh dnt no wat is ngolo

    reply
  37. Zinny  May 13, 2015

    Thanks for impacting to Us what you got. Thanks for all your mails. You are TWODERFUL Ma. I enjoyed myself. LONG LIVE this vision. Pls where are you from.

    reply
  38. anonymous  May 18, 2015

    you are truly a good cook. thank you for this insight.

    i want one of your book that covers river state, ijaw, ibos and yoruba native soup with other nigerian soup, most especially rivers, ijaw and ibo soup.
    so which of the book is the right one for me.

    thanks.

    reply
  39. Adaoby  May 29, 2015

    You are truly great. Hope to be a great cook soon. More grace

    reply
  40. HELEN  June 6, 2015

    GOOD JOB DEAR, WHAT IS THIS NGOLO… ANY OTHER NAME

    reply
  41. Mercy K  June 9, 2015

    Keep it up my lovely sister,heaven will reward you with more wisdom.

    reply
  42. Vivian Robert  July 21, 2015

    Pls is it possible to use jst d uziza seed in place of d leaf,thanx n well done to u

    reply
    • Chy Anegbu  July 21, 2015

      Sure, you can do that but I just like to add some leaves, you can even use some fluted pumpkin leaves.

      reply
  43. Adaco  July 23, 2015

    Well done ma for ur good job for en-lighting lady’s ideas for cook God bless u richly, TO HELEN (NGOLO IS SEAFOOD U CAN CALL IT OYSTER). THANKS TO U ALL

    reply
    • Promise Hanson  January 25, 2017

      Ngolo is a periwinkle specie, bigger and white in color. Ngolo is the native name for white periwinkle, while Isam is the native name for the blue periwinkle in black long shell. They are all Periwinkles.
      Imgbe is the native name for Oysters.

      reply
  44. furo  August 12, 2015

    You are really doing good job,and God bless u for that.
    Am Canadian, married to river state man. over here we don’t have
    much african shop.but i try to look for one.well i need ur book
    how do i get it.ialso would like to mail u too.

    reply
    • Chy Anegbu  August 14, 2015

      Thanks dearie, you can always order the cookbook from the Sales Page.

      reply
  45. Anna  September 4, 2015

    Please, I am yet to see ngolo in Abuja market..Do you konw a possible seller?

    Thanks for your updates….Really the best.

    reply
    • Chy Anegbu  September 5, 2015

      If you can’t find them, use just periwinkles and fresh prawn.

      reply
  46. Pastor Chris  September 13, 2015

    Hi, I am pastor Chris froZambia, my wife is south African and we love the Nigerian food and we eat more often. Would you mind to email me the recepes please. The only soups we can make so far is egusi and ogbono(our favorite dishes). You really have great stuff in Nigeria. May God bless you and bless Nigeria. Remain blessed!

    reply
  47. da tubo  October 8, 2015

    pl the soup you describe as rivers native soup may be for ikwerre people but not kalabari people.we do not use achi or ofor to thicken our native soup.and we donot combine dry fish with fresh prawn.we only use cocoyam to thicken our native soup.pl take note.we also donot use uziza leave in native soup.tk

    reply
    • Chy Anegbu  October 13, 2015

      Ok dear, noted. This recipe is for the most popular native soup that is made in rivers state, the one you find in most restaurants, thanks for your comment.

      reply
    • Gold  December 20, 2016

      Pls, if you don’t use uziza what then do u use

      reply
  48. mz aborex  November 10, 2015

    I reallyl love all this your rec
    ipe ,and I wish to learn more so dat I can be d best in my husband eyes

    reply
  49. Joy oladimeji  November 18, 2015

    Great work keep it up
    Joy

    reply
  50. Veronica  December 30, 2015

    Thanks for your good work. Got your book online. It’s really been helpful. The rivers native soup seems to have become a favourite with my family. Everybody loves it. Keep up the good work.

    reply
  51. Joyce  January 7, 2016

    I love all the yummy delicacies cooked by you,keep it up.i just watched the video of the rivers native soup you cooked and you added the ground uziza seed,is it still the same as ground pepper? because watching the video, you didn’t add any pepper.Thanks

    reply
  52. Teniola  January 18, 2016

    I tried this recipe, its really whaooo,,my hubby loves it. it was really really Fascinating

    reply
  53. Josephine  February 14, 2016

    How about the Nigerian northern soup?

    reply
  54. Boma  February 17, 2016

    oh my God i love dis site and will always love it tanks for all the info pls i need ice cream tips too cuz i love ice cream, then for the rivers native soup the ingredient u mention are learning ooo der are other sea foods used too but too expensive i always go to greek road market in town wen ever i want to prepare the soup cuz datz wer u get all the sea foodz like shell fish, oyster, water snail plus those once u mentioned, in fact u are too much i love u

    reply
  55. Bridget Nwoke  February 24, 2016

    pls how can i buy 50 ingredients recipe booklet, i need it madly, thanks

    reply
  56. sandra  February 26, 2016

    Hello Chy,thanks alot.i have awz loved cooking and now bc of you,i can now confidently experiment wt food & ingredients.its so fascinating.Mmmuahh
    Please does all your cookbook teach same thing? I saw three different kinds of book.Which one comprises of everything assuming I want to go for one?

    reply
  57. Winifred  February 26, 2016

    You make my pot rock!!! Hubby had to praise me each time he finish eating and ask for more!! That thank God he married me…I’m Soooo happy Chy…you are God sent. I just Love you. May God increase you in wisdom, strength and creativity. God has used/ is using you to bring happiness in soo many homes. Not just about what you teach but the ‘way’ you teach them…sounds fun and challenging…easy to follow!!! #Bighug#

    reply
  58. Silverline  March 11, 2016

    this is great and God bless you for assisting Nigeria women to have knowledge about their national dishes.

    reply
  59. Temitayo  March 25, 2016

    I’m a Yoruba woman living in uyo so your recipes come in handy. Thanks a lot but this particular uziza soup that’s what I use to call it for I don’t know its from PH. I’ve been cooking it for almost five years now little did I know they use ground uziza seed. I think the seed will serve as pepper for the soup since there’s no pepper added to one in the video and I prefer using ofor for its taste and aroma. Thanks a million and pls where can I get the seed? Thanks.

    reply
  60. mysteryb  April 13, 2016

    its almost the same thing with ofe owerri and oha/ora soup nahh, the only difference are the leaves and periwinkle … all the same, nice one.

    reply
  61. Nkechi Odenyi  April 19, 2016

    Chi , I have had an opportunity to taste the soup called white soup many yrs back at a restaurant in uyo but not this and as I will make soup for my family;I guess I will try this out too. Can I know the name?

    reply
  62. anonymous  April 20, 2016

    Please am not in nigeria….wanted to confirm if i could use d seeds inplace of d leaves(uziza)

    reply
    • Chy Anegbu  April 20, 2016

      sure, that is acceptable. But the leaves work better.

      reply
  63. Andrew  May 8, 2016

    Hello, thanks for the lovely recipe for rivers state soup. Where can I get ngolo in Lagos?

    reply
    • Promise Hanson  January 25, 2017

      I buy Ngolo in Oyigbo market, wherever they sell periwinkle, you will see it.

      reply
  64. etta  June 29, 2016

    Hi, really do appre8 this…pls, what us d process of using d cocoyam as d thickener?…tnx

    reply
  65. Katie Philip  July 2, 2016

    Hi Chy, cannot thank you enough 4 ya efforts…thanks again

    reply
  66. zeebakes  July 16, 2016

    I just loveeeee u chy

    reply
  67. kelechi  July 22, 2016

    Well done Chy, I have been trying your recipes and it has been an amazing journey. Thank you so much

    reply
  68. oluchi  August 21, 2016

    @chy u are wonderful thanks for d native soup recipes.

    reply
  69. Okorie  August 27, 2016

    Point of correction, it’s Rivers not River State.

    reply
  70. boma  September 28, 2016

    pls ooooh am from kalabari we do not use offor or achi but cocoyam . thanks though you are doing a great job

    reply
  71. Amaka  November 25, 2016

    You are wonderful!
    Thanks so much for your effort.

    reply
  72. Amaka  November 25, 2016

    Keep up the good work
    Thanks

    reply
  73. MUBO  November 27, 2016

    U hv done well,keep it up

    reply
  74. Amaka  November 28, 2016

    Pls Ma can I use snail instead of ngoolo?

    reply
    • Chy Anegbu  December 5, 2016

      Sure, you can.

      reply
  75. love albert  January 7, 2017

    God will bless you real good! not everybody will do what you are doing in the life of many especially the married ones, you have been a blessing to many marriage thank you so much, God will blessing you and continue to bless you for showin us the secret of good cookin you will never lack dis year 2017 this is my prayer for you

    reply
  76. Stellamaris  January 16, 2017

    Weldon’s chy
    Pls in preparing this native soup,
    Is it compulsory that you must use periwinkles?

    reply
    • Chy Anegbu  January 17, 2017

      Periwinkles are neccessary but not compulsary.

      reply
  77. Promise Hanson  January 25, 2017

    I am from a Riverine community in Rivers State. You are doing a very great job here I must say.

    A few things to note in Rivers Native Soup.
    The soup originated from the riverine communities who are predominantly fishermen. For this reason, meat, stockfish, and dry fish is alien in Native Soup. It’s a plethora of everything FRESH we can find in the river. Therefore Meat, Chicken, Stock fish, dry Crayfish, are not used.

    But where you can’t find fresh fish or too expensive, Goat meat can be a substitute.

    The original thickener is Cocoyam. You cook and pound it like Pounded-Yam, but you must pound it until it’s elastic. Flatten small balls of it with your palm and fingers. The smaller/flatter it is, the quicker it will dissolve in your soup.

    Archi and Ofor as thickeners were a modern introduction mostly by the Ikwere/non riverine people. I believe it’s because of the stress in pounding cocoyam.

    The original leaves for Native Soup is Bitter leaf and not Oziza leaf. But it’s a good alternative, since it relieves you of the stress in washing bitterleaves.

    A typical list of ingredients would be:

    Fresh fish (Tilapia, Croaker, Catfish, Barracuda, Redsnapper, etc. etc.);
    Isam (blue periwinkle, removed from it’s black shell);
    Ngolo (white periwinkle, removed from it’s white shell. It’s bigger than Isam);
    Shrimps or prawns;
    Imgbe (Oysters);
    Ofingo (Clams);
    Sea-snails (normal land snails can be a substitute);
    Cocoyam (thickener);
    Palm oil;
    Pepper;
    Salt;
    Bitterleaf;
    Seasoning cubes (any seasoning of choice).

    The above is the original list of ingredients, but because of availability and cost of ingredients, you can cut down on it or use alternative ingredients.
    NATIVE SOUP IS EXPENSIVE TO COOK AND ALSO PACKED FULL OF NUTRIENTS.

    reply
    • Chy Anegbu  January 26, 2017

      Wow! quite educating. Thanks.

      reply
  78. mercy Ebele  February 16, 2017

    I love this.

    reply
  79. Simon Ohms  March 15, 2017

    Hello Madam! I’m a Rivers guy that loves cooking more than most single ladies. I must say, you’re truly gifted and great in cooking. Thanks in increasing my knowledge in cooking,as well as helping the world in cooking Nigeria dishes. May God increase your greatness and comfort you on every side.

    reply
    • Chy Anegbu  March 19, 2017

      Thanks Dearie, Amen.

      reply
  80. Missirregularversion  April 4, 2017

    I can’t believe I finally made this soup start to finish and it came out amazing 😉. Thanks dearie. Super great job you are doing

    reply
  81. Chisunshine  April 11, 2017

    U really rock! tried it yday and it was wow tho I forgot prawns n used snail for meat…Oga enjoyed d spicy seafood taste…Weldone!

    reply

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