Nigerian Fisherman Soup
Ingredients
- 2 kg fresh fish
- 1 kg sea snails
- 70 g clams
- 1/4 kg periwinkles
- 1/2 kg shrimp
- 6 medium cocoyams (taro)
- 1 tbsp uziza seeds false kubeb
- 2 yellow habanero peppers chopped
- 2 big stock cubes
- bitter leaves sliced
- Uziza leaves false kubeb (sliced)
- 2 tbsps red palm oil or ¼ cup
Instructions
- Place the peeled, rinsed, and chopped cocoyam in a pot. Add water and cook for 20 minutes, until tender. Drain, then purée in a blender until smooth.
- Put the sea snails in a pot with the stock cubes, cover with water, and cook for 20 minutes.
- Add the fish, clams, sea snails, shrimp, and ground uziza. If required, top up the water and simmer until fully cooked.
- Remove the fish from the saucepan and set aside.
- Add the cocoyam in small chunks. Add the palm oil, yellow pepper, and bitter leaves.
- Season with salt to taste.
- Put the fish back in the soup pot. Stir, then cover and simmer.
- When the mixture becomes a slurry and is no longer soupy or stew-like, remove from the heat. Serve with fufu as a side.
Notes
Tried this recipe?Let us know how it was!