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.

Fisherman Soup is a delicious, light, and flavorful delicacy popular among riverine communities in Nigeria. It’s a seafood lover’s dream, combining a variety of fresh seafood and spices to create a comforting and nutritious meal.

Fisherman Soup is a popular and flavorful delicacy often associated with coastal areas in Nigeria. Packed with fresh seafood, this soup is loved for its simplicity, richness, and hearty taste.

Here’s how to make this delightful soup

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

2 pieces of fresh fish (I use tilapia).

Shrimps.

Periwinkle.

Crabs.

Fresh crayfish.

Ngolo(whelks).

Uziza leaves. (5)

I have 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, and 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.