Rivers State Soup Recipe | Niger Delta Foods and Soup
This River state native soup is one of the most popular soup served in restaurants around Niger Delta, Nigeria. I love it and I guessing that you are going to enjoy it too.
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Servings: 12 People
Cost: 6000 Naira
- 1 KG of meat Cow foot
- 10 pieces Stockfish ear nti okporoko
- 2 cups Sliced uziza leaves
- 2 Medium-size dry fish
- Cocoa yam as a thickener see image
- 300ml Palm oil
- 3 cubes of Maggi or knorr
- 2 cups Periwinkles
- 1 cups Ngolo
- 1/2 cup Ground crayfish
- Salt to taste
- 2 handfuls of fresh prawns
- 2 spoons of ofor alternative thickener
- Pepper to taste
Season the prawns with a pinch of salt, a seasoning cube and precook for 5 minutes.
Remove the heads and set aside on a plate.
Season the meat with a teaspoon of salt, half teaspoon of beef seasoning spice, a seasoning cube and allow to boil for 10 minutes. add water and allow cooking for 45 minutes until it becomes soft. (about 15 minutes with Pressure cooker)
Grind the crayfish, fresh pepper and slice the uzizia leaves.
Pour boiled water over the dried fish and stockfish, wash and set aside.
Once the meat is well cooked, in a cooking pot, add the dried fish, stockfish, add 8 cups of water, ground crayfish, palm oil and allow to boil for 10 minutes. Add a seasoning cube and salt to taste.
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 and allow to simmer on low heat for another 5 minutes. Stir occasionally so it doesn't get burned.
Add the periwinkles, pre-cooked prawn and sliced uziza leaves.
Allow simmering for 3-5 minutes and you are done.
Serve River State native soup with Fufu, Semo, Pounded yam or Eba