APRON AND PANS - RIVERS NATIVE SOUP
Ingredients
1kg of meat
10 pieces of stock fish ear (nti okporoko)
2 cups of sliced uziza leaves
2 medium size dry fish
Grated medium cocoyam as thickener
15 - 20cl of palm oil
2 - 3 seasoning cubes
1 - 2 cups of isam (periwinkles)
1 - 2 cups of ngolo (clams)
1 cup of ground crayfish
Salt and pepper to taste
Two handfuls of fresh prawns
2 spoons of ofor (alternative thickener)
Preparation
1. Start by parboiling the shrimps, wash and parboil in a small pot, add half cup of water, a seasoning cube and a pinch of salt. Allow to boil for up to 5 minutes, remove the head and set aside in a clean plate.
2. Parboil the meat with all the necessary ingredients. Most cooks forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of Nigerian cooking process.
3. While parboiling the meat, prepare the other ingredients; wash and slice the uziza leaves.
4. Soak the stock fish and dry fish with boiled water and wash thoroughly to remove sand and center bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately.
5. Add the washed dry fish/stock fish to the boiling meat on fire, after about 30-50 minutes of cooking the meat. Once they are soft and the water is almost dried (about 1 cup left) add about 5-7 cups of water, palm oil and the ground crayfish.
6. Allow the soup to cook for another ten minutes before adding salt to taste and a seasoning cube.
7. Add the washed/cleaned ngolo, stir. Add the cocoyam, allow to dissolve in 8-10 minutes, if it is still very watery you can add a spoon of ofor, cook for three minutes before adding the periwinkles, prawn and sliced uziza leaves.
8. Allow to simmer for another five minutes. Serve with semo, eba, pounded yam or any solid of your choice.
1kg of meat
10 pieces of stock fish ear (nti okporoko)
2 cups of sliced uziza leaves
2 medium size dry fish
Grated medium cocoyam as thickener
15 - 20cl of palm oil
2 - 3 seasoning cubes
1 - 2 cups of isam (periwinkles)
1 - 2 cups of ngolo (clams)
1 cup of ground crayfish
Salt and pepper to taste
Two handfuls of fresh prawns
2 spoons of ofor (alternative thickener)
Preparation
1. Start by parboiling the shrimps, wash and parboil in a small pot, add half cup of water, a seasoning cube and a pinch of salt. Allow to boil for up to 5 minutes, remove the head and set aside in a clean plate.
2. Parboil the meat with all the necessary ingredients. Most cooks forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of Nigerian cooking process.
3. While parboiling the meat, prepare the other ingredients; wash and slice the uziza leaves.
4. Soak the stock fish and dry fish with boiled water and wash thoroughly to remove sand and center bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately.
5. Add the washed dry fish/stock fish to the boiling meat on fire, after about 30-50 minutes of cooking the meat. Once they are soft and the water is almost dried (about 1 cup left) add about 5-7 cups of water, palm oil and the ground crayfish.
6. Allow the soup to cook for another ten minutes before adding salt to taste and a seasoning cube.
7. Add the washed/cleaned ngolo, stir. Add the cocoyam, allow to dissolve in 8-10 minutes, if it is still very watery you can add a spoon of ofor, cook for three minutes before adding the periwinkles, prawn and sliced uziza leaves.
8. Allow to simmer for another five minutes. Serve with semo, eba, pounded yam or any solid of your choice.
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