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
Keyword Niger Delta Cooking, Rivers Foods, Rivers State Native Soup
Rivers State Soup Recipe | Niger Delta Foods and Soup https://allnigerianfoods.com/river-state-native-soup December 13, 2012
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