I grew up in River state Nigeria, did both my primary and secondary school in a very popular part of the state, during this time, I tasted almost every indigenous food and also learned to make quite a few of them. The good thing is that they share similar recipes with the Igbo tribe of Nigeria.
So if you are dating an Ikwerre guy or married to a man from River State Nigeria you can go ahead and serve him some of our Igbo Recipes on this page, I learned that majority of my visitors are white girls\women that are either dating or married to a Nigerian person.
Let’s get back to the topic of the day, River state native soup.
Frankly, I can’t give a detailed account of the origin of this soup but what I do know is that it is very popular in River state and it is served in major restaurants and eateries. It was very delicious the first day I tasted it, I remember that evening vividly in a small restaurant just beside where we lived in Diobu Port-Harcourt.
There I sat with the other girls from my class and decided to do the unthinkable – ordering eba instead of the usual simple foods that women like to be seen with. I ordered eba/native soup and the gig thought I had gone crazy. That happened to be one of the best I had in a River state restaurant before I finally moved to Lagos state.
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.
How To Make River State Native Soup
Below are the ingredients for making the popular native soup in River state Nigeria, like I always assert; the ingredient would serve up to ten people, you can increase or decrease the quantity of each ingredient depending on the number of persons you are looking to serve.2kg of goat meat
10 pieces of stock fish ear (nti okporoko)
2 to 3 cups of sliced uziza leaves
2 medium size dry fish
1 cup of (ofor or achi) as the thickener
15cl of palm oil
2 cubes of maggi crayfish
2 cups of periwinkles
1 cup of crayfish
1 Teaspoon of uziza seeds
Salt and pepper to taste.
How to Prepare Nigerian Native soup
I like to start by parboiling the goat meat or any other with all the necessary ingredients, most cooks forget that parboiling the meat and obtaining the juice (water left after parboiling) is an important part of the whole 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). Goat meat is easy to cook, takes about ten to fifteen 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. Also grind the uziza seeds and set aside on different plates.
Step 3
Add the washed dry fish/stock fish in the boiling meat on fire, after about 15 to twenty minutes of cooking just the meat, add about two 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, also taste for salt and maggi. Maggi is a naturally made 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 4
Add the ground ofor or achi, use a cooking spoon to stir randomly while doing this, allow to cook for three minutes before adding the periwinkles and sliced uziza leaves which is likely the last ingredient while making River state native soup.
Allow to cook for another five minutes and you just made Nigerian’s most popular native soup.
Here is the video as promised,
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