Native soup is one common delicacy you will find in Rivers state. It is served in homes, restaurants and occasions. The local name for this delicacy is Odu Fulo or Buru Fulo. People of Kalabari refer to the soup as Kalabari Fulo. If you are posted to Rivers state, just make sure you taste this delicacy. I bet you will have more glowing skin before you return to your base. Fish and seafood is essential ingredient in preparing native soup. This is as a result of the coastal areas to which it belongs. Another interesting fact about this soup is that, cocoyam is used as its thickener.
INGREDIENTS
The list of ingredients for preparing native soup includes; Fresh fish (of any type), mussels, clams, prawns, shrimps, periwinkles, crayfish, cocoyam, palm oil, fresh pepper, onion, salt, seasoning cubes, and scent leaf.
BEFORE PREPARATION
Put the cocoyam to boil (without peeling the skin) till it can be pierced through easily with a fork. Cut the fish into pieces, rinse the seafood and set aside. Chop the onion and roughly blend the fresh pepper. Blend the crayfish too.
COOKING DIRECTION
Heat up the palm oil in a pot and add the chopped onion. Lower the heat, then add the fish and let it fry slightly. Add the blended fresh pepper and seasoning cubes to taste. In about a couple of minutes, you will notice liquid in the pot from the fish. Add a little water to cook the fish, cover the pot and let it cook. To keep the fish intact after cooking, carefully take it out and then add the variety of seafood. Leave to cook until the prawns and shrimp turn a lovely shade of pink, and the mussels and clams have opened. When this occurs, the seafood has been cooked. Like the fish, take out the seafood to prevent overcooking. Now, you are left with the rich fish stock which has nice aroma.
The cocoyam which has been cooked should have its skin peeled off and then pounded to a smooth taste. The paste is added to the fish stock in lumps, which dissolve completely into the stock to thicken it. Then add the crayfish, stir and taste for salt and seasoning. Re-introduce the cooked seafood and fish. Scent leaf is then added to finish up the long chain of preparation. It should be left to cook for 2-3 minutes after which the native soup is done.
You can serve with your favorite food and drink. Bon appetite!
