Below are the ingredients for making the popular native soup in River state Nigeria, like I always assert; the ingredients would serve about 6×2 people, you can increase or decrease the quantity of each ingredient depending on the number people would be eating your food.


You can make this soup as simple as possible, if you can’t find the ngolo and prawns where you live, you can leave them out.


1KG of meat

10 pieces of stock fish ear (nti okporoko)

2 cups of sliced uziza leaves

2 medium size dry fish

Cocoa yam

15-20cl of palm oil

2-3 cubes of maggi or knorr

1-2 cups of periwinkles

1-2 cups of ngolo

1 cup of ground crayfish

Salt and pepper to taste.

Two handfuls of fresh prawns

2 spoons of ofor (alternative thickener)



You might want to start by parboiling the shrimps, wash and parboil with a small pot, add half cup of water, a cube of maggi and a pinch of salt, allow to boil for up to 5 minutes, remove the head and set aside in a clean plate.



I like to start by parboiling the meat with all the necessary ingredients, most cooks forget that parboiling the meat and obtaining the stock (water left after parboiling) is an important part of Nigerian cooking process.


I like to parboil the meat with just 2 cubes of maggi, 1 bulb of onions, salt and maybe a sachet of onga classic (a very popular Nigerian spice for soup). My choice of meat is hard to cook, takes about 50-60 minutes before you commence with the rest of the cooking.

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Step 2

Use this time to prepare the other ingredients; wash and slice the uziza leaves.


Soak the stock fish and dry fish with boiled water and wash thoroughly to remove sand and centre bone. Grind the crayfish and fresh pepper also, you can grind together or grind separately.


Step 3

Add the washed dry fish/stock fish in the boiling meat on fire, after about 30-50 minutes of cooking just the meat. Once they are soft and the water is almost dried (about 1 cup left) add about 5-7 cups of water, palm oil and the ground crayfish. This step was visually demonstrated in the video below, so if you like watching better than reading you can scroll down to see the video.


Allow the soup to cook for another ten minutes before adding salt to taste, a cube of maggi. Maggi is a natural food sweetener, used in making almost all the {foods eaten in Nigeria} you can refer to our ingredients catalogue for an in-depth understanding of all the ingredients used in making Nigerian foods.


Step 4

Add the washed/cleaned ngolo, stir, add the cocoyam, allow to dissolve in 8-10 minutes, if it is still very watery you can add a spoon of ofor, cook for three minutes before adding the periwinkles, prawn and sliced uziza leaves which is likely the last ingredient while making River state native soup.


Allow to simmer for another five minutes and you just made Nigerian’s most popular native soup.



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