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How to Make Fisherman’s Soup

How to Make Fisherman’s Soup

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.

Course Main Course
Cuisine Nigerian Food
Keyword African food, Nigerian food, Nigerian soup
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 3 people
Calories 210 kcal
Author Dennis Errikson

Ingredients

  • 2 pcs Fresh Fish (You can use tilapia)
  • 1 Cup Chopped Jumbo Shrimps
  • 1 Cup Isam (Periwinkle)
  • 4 Pcs Crab
  • 1.5 Cup Fresh Crayfish (Chopped)
  • 1.5 Cup Chopped Uziza Leaf
  • 1 Small Bulb of Onion
  • 1 Cup Ngolo
  • 2 tbsp Cocoyam Paste for thickening
  • 2 cubes Seasoning (Knorr/Maggi) ...to taste
  • 1 tbsp Powdered Crayfish
  • 1 tbsp Palm Oil
  • 1 tbsp Dry Pepper
  • 1 pc Scotch Bonnet Pepper
  • 2 tbsp Salt ...to taste

Instructions

  1. 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.

  2. 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.

  3. Once the sea foods are cooked, add the fresh pieces of crayfish and the crayfish powder. Allow to simmer for 1 minute.

  4. 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.

  5. YourRivers State fisherman’s soup is ready. You can serve with Garri, Pounded yam or any swallow of your choice.