Recipes For Cooking Fisherman Soup

This soup is mostly prepared by the riverine people of Delta, Bayelsa and Rivers State. It’s called fisherman soup cos it’s prepared with almost anything caught by a fisherman.

Nevertheless it’s a very rich soup which I am certain you will enjoy.

2 piece of fresh fish (I use tilapia).

Shrimps.

Periwinkle.

Crabs.

Fresh crayfish.

Ngolo(whelks).

Uziza leaves.(5)

I small onions.

2 small cocoyam.

Dry pepper.

Fresh pepper.

2 tbsp palm oil.

Seasoning.

Salt.

PREPARATION.

In a clean pot of water,add your washed cocoyam and boil until soft,peel off the skin and pound till completely smooth,set aside.

Gut and clean your fish,crab,shrimps, ngolo,fresh crayfish.

Put in a wide pot and add your onions,salt and seasoning,allow to boil,remove the fish halfway,so it won’t scatter.

Add your fresh and dried pepper, allow to boil for 2-3 minutes.

Add your cocoyam,stir and let it melt completely into the soup.

Add your periwinkle.

Add the fish back into the soup.

Add your palm oil.

Add your uziza leaves.

Taste for seasoning and salt.

Allow to boil very well and bring down…..your soup is ready.

It is eaten with garri or fufu.