Freshman native soup is peculiar and very popular amongst the people of River state Nigeria and requires expensive ingredients like stock fish,ngolo and shrimps.
- Stock fish ear (nti okporoko)
- Sliced Uziza leaf
- Dry fish
- Cocoa yam as thickener (or Ofor)
- Palm oil
- Bouillon Cubes
- 1-2 cups of periwinkles, ngolo and crayfish
- Fresh prawns
Start by parboiling the meat with all the necessary ingredients.Use this time to prepare the other ingredients; wash and slice the uziza leaves.
Soak the stockfish and dry fish with boiled water and wash thoroughly to remove sand and center bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately.
Add the washed dry fish/stock fish in the boiling meat on fire, after about 30-50 minutes of cooking just the meat.
Allow the soup to cook for another ten minutes before adding salt and bouillon cube to taste.
Add the washed/cleaned ngolo, stir, add the cocoyam, allow to dissolve in 8-10 minutes then periwinkles,prawnn, and sliced uziza leaves.
Allow to simmer for another five minutes.