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| a serving of Rivers native soup |
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| steam beef with onions, pepper and maggi |
- Ngolo
- shrimps
- kpomo
- uzuza
stockfish - dryfish
- periwinkle
palm oil - onions
- pepper
- offor
crayfish - maggi
- salt
- water
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| shrimp, periwinkle and kpomo |
Procedure for cooking Rivers native soup:
1. Steam your meat with onions,pepper and maggi.2. Clean your shrimps and ngolo(take off the back of the shrimps)
3. Steam your ngolo, shrimps and kpomo separately for a few minutes(half done)
4 .When the meat i̶̲̥̅̊s̶̲̥̅̊ soft enough ,pour in Ųя stockfish, dryfish, lil bit of palm oil,crayfish, pepper,
5 .Keep checking so it doesn't stick to the pot, when the palm oil i̶̲̥̅̊s̶̲̥̅̊ well mixed, pour in the half done shrimps, kpomo and ngolo, stir and cover again for 3 minutes then pour in Ųя uziza.
cover for a minute or less and turn off the heat.
Rivers native soup i̶̲̥̅̊s̶̲̥̅̊ ready.
Enjoy!
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| healthy rivers native soup |
Wow! I have always longed to learn how to prepare this meal,I have been in Port harcourt my whole life but never knew who to ask.. Thank you so much for this *dancing alingo*
ReplyDeleteHi Chubby, is there any other name for offor and ngolo?
ReplyDeleteAre they sold by vegetable sellers or in shops?
Please reply, I need to have a taste of this soup!
I don't know the English name for Ngolo but the periwinkle sellers are the ones that sales them too. For offor, ask the Egusi sellers cos they sells that too.
DeleteViv
Thanks Viv!
Delete*coughs * viv abeg proof read.....B
DeleteYayy!!! Ma best soup!
ReplyDeleteI miss home!
I'm Yoruba but I absolutely loooooove Rivers Native Soup! Thanks so much for sharing this. I will definitely try it out soon and I hope it turns out great.
ReplyDeleteThis is a very nice site. Please keep it up!
Thanks Louisa!
DeleteI see offor among the ingredients but not in the recipe. Where does it come in, Eya and Chubby?
ReplyDeleteChubby, please answer this one!
DeleteMix the offor with a little bit of water to form a paste n add in just b4 the shrimps n kpomo.Offor is used to thicken soup.it has a sister called achi too. Ngolo is a biiger version of your normal green periwinkles. They are big n dark rown in colour
DeleteChubby ,thank you dear but we wey dey yonder we no fit get ngolo,periwinkle and what is offor? perhaps a pic would help.....would improvise......Bomsy
ReplyDeleteBomsy, abeg be patient o. I'm sure Chubby will soon appear with answers for us.
DeleteOffor is also known as soup thickner.Ask those ppl dat sell egusi & d rest.tnx eya & chubby 4 dis.
ReplyDeleteThanks too Oge!
DeleteOffor is a thickener like achi woman who sell native stuff sell it, its usually ground with oil nd sold in the powdered form...
ReplyDeleteYvy
I guess i can use achi or is d taste so different? Bomsy
DeleteThanks Yvy!
DeleteBomsy yeah I guess soo
Delete@Eya u r welcome, I love ur blog cos I love food nd I love cooking
Yvy
Sori ladies,jst got here. Offor i̶̲̥̅̊s̶̲̥̅̊ a thickener lyk "anonymous" said,its lyk achi bt its usually mixed wit palmoil wch makes it yellow in colour,ask anyone dat sells soup ingredients lyk egusi,ogbono etc,dey shud knw. As for wen 2 put d offor(my mistake),afta adding evry oda tin,u pour in a little n keep stirring,it shudn't b 2 thick or 2 light(depending on ♓☺W Ɣ☺ΰ lyk it) b4 u pour in Ųя uzuza. (Sori i replied late) i hope u enjoy it.
ReplyDeleteIl send in a pix of wat offor looks lyk.
ReplyDeleteOK, thanks!
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Hope you paid blog owner before appearing anony?
DeletePls wat is ngolo? Hvnt heard of it b4 & how do get it
ReplyDeleteNgolo is oyster. It like mussels or clams. The beauty of rivers soup is when u av variety of seafoods in it.
ReplyDelete@Anon11:50pm, thank you! I didn't know Ngolo is oyster. That means we can get it from seafood sellers or periwinkle sellers in the market.
ReplyDeleteThank God dat i came to dis site dis morning,my hub to be just called me today,asking me to cook rivers native soup.thank u guys
ReplyDeleteYou are welcome @Eya. Yes U can get ngolo from d women that sell periwinkle. Ibos call it 'ngbe' u can even get dry ones as well if u ask them. Forgot to drop my name. LILIAN from PH.
ReplyDeleteHello dear,Ngolo and Ngbe are two different 'sea food'. People often mix the names up.
DeleteIt's OK Lilian, Thank you.
ReplyDeleteThis soup is always the bum! It is best with fresh fish. And you use pounded yam to thicken the soup. Mgbe is Mussels while Ngolo is in the same category as perwinkle but has an off white large shell. I do not know the english name.
ReplyDeletePour d thickener(ofor)inside palm oil n stir till its smooth then u can add d meat stock n cook. Dis way d soup won't b lumpy.
ReplyDeleteTo clear people's mind, Ngolo is in the snail species. Its white in colour but looks like a snail just that its very small in size. Ngbe in english is what we call Oyster. Jhoy Green
ReplyDelete