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| Rivers State native soup served hot. Cooked and garnished by Tico |
TICO’S RIVERS STATE NATIVE SOUP
I like the way that this native soup looks, tells me it tastes good too. I wanted to try it and post my pics but this looks too good to wait. For those who like very thick soups, you can make this as thick as you want. I like my soups light, a bit watery.
This was shared by Tico kitchen, you can order any time any dayby calling 07063206091 Or use her recipe below to cook. Chubby Ella has posted her recipe for Rivers Native soup and this is almost the same thing except for some ingredients.
Chubby’s soup is cooked mainly with seafood, she added ngolo ( sea shells) periwinkle, shrimps etc. I love the sea food in that one and the simplicity of this too.
HOW TO COOK RIVERS STATE NATIVE SOUP
INGREDIENTS:
- 1 Cow leg OR you use 1kg beef and 4 large kpomo
- 1 pack Stock fish
- Ground Crayfish (a hand full)
- Achi thickener or boiled and pounded cocoyam
- 3 Hot peppers (Atarodo or cameroon pepper
- 1 small onion to boil the meat
- A handful Uziza leaves
- 1/2 teaspoon ground uziza seeds (Optional)
- 2 teaspoons Palm oil
- 2 Knorr seasoning cubes
- Salt to taste
- You can add more seafood like shrimps, periwinkle, Etc.
Below is directions for how to cook Rivers State Native soup as cooked by Tico.
COOKING DIRECTIONS FOR NATIVE SOUP
2. Cow leg takes time to cook, you may want to cook it soft with a pressure cooker before transferring into the soup pot. Most times I add plenty onions and pepper to help soften it fast.
3. Add salt and crush in the seasoning cubes when the meat is almost done.
6. Allow everything to boil for about 10 minutes before adding the shredded uziza leaves. Let it boil again for about 2 to 3 minutes, check for thickness and taste, you can add more salt if needed and soup is ready to be served.
Happy New week.
SEE ALSO:
How to cook Nigerian white soup with meats