Rivers Native Soup
A South-South native pot of fresh fish, yam or plantain thickeners, scent leaf and local spices. Close to other native soups in the book, listed here under the name people search.
- 60 mintotal time
- 4 to 6serves
- Mediumdifficulty
Ingredients
- Fresh fish, 600 g
- Yam or unripe plantain, to thicken
- Palm oil, pepper, crayfish, ehuru, scent leaf, salt
Method
- 01
Cook a peppered fish stock. Add pounded yam or plantain to thicken.
- 02
Finish with palm oil, crayfish and scent leaf. Serve hot with boiled yam or swallow.
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