River State Native Soup

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River State Native Soup

By James Hughes

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 prawns where you live, you can leave them out.Ingredients1KG of meat10 pieces of stock fish ear (nti okporoko)2 cups of sliced uziza leaves2 medium size dry fishCocoa yam15-20cl of palm oil2-3 cubes of maggi or knorr1-2 cups of periwinkles1-2 cups of ngolo1 cup of ground crayfishSalt and pepper to taste.Two handfuls of fresh prawns2 spoons of ofor (alternative thickener)Preparation You might want to 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. STEP 1I 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 2Use 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 centre bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately. Step 3Add 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 4Add 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, cook for three minutes before adding the periwinkles, prawn 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.  

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