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.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.
Here is Rivers State Native Soup
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[b]Ingredients for making Rivers State Native Soup[/b]
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
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)
[How to Prepare the soup[/b]
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.
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}
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.
serve with any swallow of your choice...
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[b]Mama delicacy says always stay healthy..[/b]
