Name: Native Soup
Yield: Serves 6:
Cuisine: Nigerian
Ingredients: 100 g / 3.5 oz shrimps; 7 king-sized prawns; 6 large snails; 3 medium-sized fresh fish; ½ cup ofor; 200 ml / 6.8 fl oz palm oil; 2 tbsp uziza seeds (ground); 6 uziza leaf (slices); Salt to taste; 200 g / 7 oz large unshelled periwinkles; 100 g / 3.5 oz small unshelled periwinkles; 20 g / 0.7 oz dry fish; 20 g / 0.7 oz crayfish; 260 g / 9 oz stockfish; 6 yellow ata rodo (Scotch bonnet) peppers; 2 stock cubes

Preparation info

Serves
6
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

My favourite soup! I discovered it on a work trip to Port Harcourt, fell in love with it immediately, and the rest, as they say, is not history but in the recipe!

Origin: Native soup has roots in the South-South region of Nigeria, popularized by Port Harcourt indigenes in Rivers State. While it is subject to many alterations depending on your budget, the classic native soup is rich in assorted meats and seafood such as shrimps, prawns, stockfish, periwinkles, and fresh fish.