Nigerian Native soup with Sea food combo

Nigerian Native soup is a must have if you are visiting Port Harcourt. On my last visit to Port Harcourt a few months ago , I was invited by my host to dine at one of those high class ” bukas” and guess what, it was hot Native soup with pounded yam that was served. Of course as this was lunch time many young guys and ladies were all hunched over the table doing what I was about to do.

I am not one that has a problem with knowing when to stop eating when I am full but this time it was a challenge.
Do you think Native soup will be a regular feature in Aso Rock , if you know what I mean? I think this is what Mr President would love to have for lunch. So for a moment you can try cooking this soup and feel like the president.
The riverine areas of Nigeria are naturally rich in seafoods , no wonder most dishes are cooked with sea foods, fish, crabs, periwinkle,moussels,  lobsters,shrimps and so on. You find them smoked  or fresh in the market. You will benefit from abundance of vitamins, minerals and proteins from this dish.

Nigerian Native soup , don’t ask me if there is no local name for it . It is just Native soup.
I particularly like much pepper in sea foods so this dish will be having much of it. You may want to stay within your tolerable limit. The yellow or Cameroon , pepper ,as it is called is what is bringing extra flavor to this soup. I will be using the fresh and dry pepper. Uziza leaves brings that aromatic kick .
So no long story , try out this simple soup. Just like the Port Harcourt experience I really dug into pounded yam and Native right after I had finished photographing this dish. Enjoy like Mr President!

Recipe for Native soup?

Ingredients
1 Fresh Fish(pieces)

1/2cup Shrimps( dressed)
4 pieces Crab( dressed)

1/2 cup Mussels
1/2 cup Periwinkle ( out of shell)

4 pieces fresh yellow Pepper
1/2 teaspoon dry yellow Pepper
3- 4 Table spoons pounded Cocoyam( type used for thickening soup)
About 1 table spoon Uziza leaves (sliced)
1 cooking spoon Palm oil
Seasoning cube to taste
1 table spoon ground Crayfish
Water
Salt to taste

Method
1,Season all the sea foods with chopped onion, salt, beef seasoning,and dry pepper. Be sure to cut of the soft parts of the periwinkle .
2, Add some water and steam on low heat  for about 15 minutes and set aside
3 ,Dress, wash and boil cocoyam for use in thickening the soup. When cooked take out with a spoon and place in cold water to allow to peel easily without scalding your hands. Pound cocoyam until smooth and  resilient. Set aside
4,Remove sea foods and set aside.

5, Add water to sea foods  stock,add crayfish seasoning pepper and oil and bring to boil

6 , Add the cocoyam and cook till  it dissolves completely and  soup thickens, ( like ofe nsala) .Taste for salt.

7, Return the sea foods gently into the pot and add the Uziza. Cook for another 3 minutes

8, Serve with pounded yam.

Tip: The quantity of water used will depend on how much soup you are cooking. Adjust the quantity of cocoyam yam accordingly for good thickening.