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Native Soup
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30 Minutes
Cooking Time
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Medium
Difficulty
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50 Minutes
Prep Time
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3 People
Serves
Ingredients
- Tilapia (or any type of fish you have)
- Mussels
- Ngolo (clams)
- Prawns
- Large Shrimps
- Periwinkles
- Crayfish
- 3 pieces of Cocoyam - to be used as a thickener
- Palm Oil
- Fresh pepper - ata rodo or chilli
- Chopped red onion - 1/4 of an onion
- Salt
- Knorr Cubes
- Scent Leaf - basil or efinrin
Cooking Methods
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Prep your ingredients i.e. put the cocoyam to boil (leave the skin on) till it can be pierced through easily with a fork. Cut the fish into 3 or 4 pieces, clean the seafood and set aside. Chop the red onion and roughly blend 2 – 3 pieces of fresh ata rodo (scotch bonnet/habanero pepper). Roughly blend the crayfish.
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Heat up the palm oil and sauté the chopped onion.
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Lower the heat, then you add the fish and let it fry slightly. Add fresh pepper, and sprinkle in Knorr cubes and add a little more water, just about enough to cook the fish, cover the pan and let it cook.
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To keep the fish intact, carefully take it out and then add the medley of seafood. Leave to cook until the prawns and shrimp turn a lovely shade of pink, and the mussels and clams have opened. This is a sign that they have cooked.
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Again, like the fish take it out to prevent over cooking.
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The cocoyam’s should have completely cooked by now, peel the skin off and pound to a smooth paste.
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Add it to the fish stock in lumps, which will dissolve completely into the stock to thicken it. Then add the crayfish, stir and taste for salt and seasoning
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Re-introduce the cooked fish and seafood, shake the pot in a circular motion a few times to redistribute.
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Finish off by adding freshly chopped scent leaf. You can also use bitter leaf, Utazi or Uziza.