Native soup is one simple soup you can prepare quickly, you don't need to break a bank to prepare this meal. If you are tired and lazy to prepare something big, try out this meal. It isn't difficult to prepare and it doesn't take time. I will be writing two ways in which you can prepare and enjoy this meal.
First I will be showing you how you can use Seafood to prepare Native soup.
Seafood as we all know is a high protein food with low calories, it is also high in vitamins and minerals. It has lots of health benefits which includes, decrease of heart attack, obesity, stroke incidence and hypertension.
Ingredients for making Seafood Native Soup
Fresh fish(Tilapia, Catfish, Crocker)
Meat(goat meat, cow meat etc)
Prawns or shrimps
Clams(Ngolo) or mussels
Ofor or cocoayam for thickening
Small bulb of onion
Maggi cubes, salt and fresh pepper
1. Wash your meat thoroughly with salt, add Maggi cubes to the meat and steam for 8-10 mins. After steaming, set aside. Wash your fresh fish into the pot, add your Maggi cubes and little fresh pepper and let it steam for 5-8mins, add the seafood(washed snail, prawns or shrimps, and clams or mussels) into the pot together with the fish and steam a little.
2. After steaming, set them aside. Place the pot you want to use on the fire, add your oil, onions and ofor(I prefer frying my ofor so it won't have lumps all over the soup). Add water immediately and cover the pot to boil for 10mins.
3. Add your meat, fresh pepper, salt and Maggi cubes (reduce the Maggi cube because maggi has already been added to meat and the fish). Still boiling, add your fish and the rest of the seafood, the uziza leaf as well and allow to simmer for 5mins. Lastly add the periwinkles ( I prefer adding my periwinkles last because I don't want it getting soft quick) and set it down from the fire.
Your seafood native soup is ready, enjoy with any swallow of your choice.
Another way you can prepare Native soup
Ofor as thickener
Maggi cubes, salt and fresh pepper
1. Wash your meat and ponmo thoroughly and steam for 8-10mins. Set aside after steaming. Steam your stockfish till it becomes tender, add the dried fish, seasoning and steam well for 5-7 mins.
2. Place the pot you want to use on the fire, add palm oil, onions and ofor, add water immediately and cover the pot to boil for 10mins.
3. Add your meat, ponmo, maggi cubes, little salt, fresh pepper and crayfish into the pot. Still boiling, add your dried fish and stockfish into the pot, add the uziza leaf and allow to simmer for 5-7mins. Lastly add periwinkles and set it down.
Your native soup is ready, enjoy with any swallow of your choice.
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