The fisherman’s soup is very popular among the Niger-Delta states of Nigeria, mainly; the riverine communities of Rivers, Akwa Ibom, Cross River and Bayelsa.
In a clean pot of boiling water, place your Cocoyam. Cook until it is soft. Once soft, peel it and pound till it is completely smooth, forming a paste.
Add all the seafood apart from the fresh pieces of crayfish in a separate pot. Season with the scotch bonnet pepper, onion, dry pepper, seasoning cubes, and salt. Allow the seafood to boil and cook properly in 1-2 cups of water.
Once the sea foods are cooked, add the fresh pieces of crayfish and the crayfish powder. Allow to simmer for 1 minute.
Add the cocoyam paste, and stir appropriately until the cocoyam has dissolved completely and is evenly distributed. Add your palm oil and Uziza and allow to simmer for a minute.
YourRivers State fisherman’s soup is ready. You can serve with Garri, Pounded yam or any swallow of your choice.