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.
Equipment
- Pressure cooker
- Pots
- Spoons
Ingredients
- 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
Instructions
- 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