Nigerian Native Soup: How To Cook Native Soup

Nigerian soup
Nigerian native soup by Tico kitchen.

Native soup is what some of us call white soup and then others argue that if we say it's white soup, then, there shouldn't be a drop of oil in it. Native soup can be cooked light or thick depending on what you like. This here is light. Can be thickened with pounded yam, cocoyam or achi depending again on what part of Nigeria you learnt from. Different tribes have different local names for their versions of white soup. In the South it's thickened with yam but I especially love thickening with boiled and well pounded cocoyam (A food processor does a good job making it drawy and slimy like) because of that slimy, soft kind of feel on the throat oh. Thickening with cocoyam leaves the soup in between draw and just normal. Not like ogbono but just ok. I'm not a meat person, maybe that's why I get drawn to food cooked with seafood only. I so love that there is no beef in this soup. I can live the rest of my life without craving one day for meat especially beef and mutton. I add meat to cooking because of my family I love fish, I love seafood. If you can cook Nigerian white soup, then you can cook Native soup. See white soup recipe here.


Tico Kitchen is good with food. She cooked this for a client and I'm very sure this soup I see here was thoroughly enjoyed. I love periwinkles and would love to add some to my white soup next time but miss those fresh ones you get from Calabar, Port Harcourt and other riverine areas. In Abuja periwinkles are very much salted for preservation and that takes away the lovely taste. My pots of soup have turned really salty by just adding periwinkles even after washing over and over again. The ones in this soup look so juicy and fresh, so good you want to take one with every morsel of my millet fufu or eba.

If you can name 5 ingredients in this pot of native soup, then you are a great cook with or without training.
More white soup recipes here.

INGREDIENTS FOR NATIVE SOUP:


  • 1 medium pack Stockfish
  • 1 medium croaker or salmon Fresh fish
  • 3 cups periwinkle
  • 5 boiled Cocoyam to pound and thicken the soup
  • 1 bunch pepper leaf (uziza)
  • 2 seasoning cubes
  • Salt o taste
  • 1 teaspoon Pepper
  • 1 small Onion to steam fish
  • 1/2 cup ground Crayfish (optional)
  • 2 to 3 teaspoons palm oil
COOKING DIRECTION: 
If you can cook Nigerian white soup, you are covered. Just follow the recipe and make this deliciousness. See Nigerian white soup recipe here
NB: You can make a low cost version of this soup by buying smaller quantities of the ingredients and you are free to leave out any that you can't afford but I must warn you not to expect to get the exact same taste if you leave out some. Buy everything in smaller quantities and don't try too much to make the pot look so full of ingredients sometimes we empty the whole pot into one plate to take fine pictures before sharing out to Battalion in the house oh. Your pot may not look full, may look a bit empty but you'll get the taste if you do not add too much water.

If you were asked to study this picture and cook this soup, looking at my ingredients listed above, what will you like to add or remove?
Enjoy!
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Comments

  1. Anonymous8/02/2016

    Captivating,tempting, enticing and above all very e-tasty

    ReplyDelete
  2. Can't wait to try this out. Well, I only have access to dried periwinkles where I am...so I better enjoy. The image of this soup is causing trouble o😁

    ReplyDelete

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