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Native Soup

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I hope you guys read my last post about my Great meeting and experience with Native Soup. Well   I like to try new things so I decided to make native soup myself at home. I was little bit scared but i had to try. Just in case you have never tried Native soup,  please understand when I say you don’t know what you are missing.  However,  if you have I am sure you agree with me when I say it is nothing short of scrumptious, mouth-watering, finger licking and delicious food.

You see, I have only eaten this soup in a restaurant and i have never cooked it my self. Therefore, i know what restaurant quality of the soup tastes like and looks like, hopefully i can replicate it. Plus i just thought that if i  can make it now, i won’t have to go to a restaurant anytime I want to eat this soup. So I researched the ingredients and the recipe that I needed to cook the soup.

The ingredients I used are:

  1. Periwinkles
  2. Crayfish
  3. Meat
  4. Prawns
  5. Stockfish
  6. Palm – oil
  7. Dry Fish
  8. Onions
  9. Dry Pepper
  10. Know Maggi Cubes
  11. Salt
  12. Pepper
  13. Cocoa Yam
  14. Uziza Leaves

The Preparation Method

  1. I peeled the Cocoyam and rinsed it, then i boiled it till it was extra soft and when it was soft, I mashed it to a paste.
  2. Then I Boiled the Meat with onions, salt, maggi, and little dry pepper
  3. I cleaned the dry fish and cray fish (I washed the crayfish because of dirt, sand and other particles from the market and i cleaned out the fish for bones and fish eggs).
  4. I Soaked the stock fish and dry fish in hot water (With literally a pinch of salt)
  5. I Sliced the Uziza leaves and grinded the crayfish and dry pepper together
  6. Then I added the stock fish and Dry fish to the boiling meat (but I added the stock fish and dry fish when the meat was half way cooked. I know there is a lot of cooking to be done still and I don’t want the meat to be too soft).
  7. Once the Meat was almost done, I added the Cocoyam and Uziza Leaves and Palm oil into the meat, dry fish and stock fish pot.
  8. Then I checked the quantity of the stock left in the pot, I took note of the number of people I was cooking for and the size of my ingredients.
  9. Then I added one more Maggi, salt and pepper to taste.
  10. Then I added more water, stirred it all together and let it cook for another 5 minutes
  11. Then Add your periwinkles, prawns and extra cray fish for good measure
  12. Let it simmer for about 2-3 minutes and it was done
  13. Then dish out the soup and ate it with my glorious pounded yam

Ps: if pounded yam is not your thing, you can try it with eba, wheat or any other swallow I am sure it will be delicious.

 

Oluwadamilola Akinleye