NATIVE SOUP

REQUIREMENTS

- 2 medium size fresh fish
- 2 cup perewinkle (without shell)
- 1 cup oyster (dressed)
- 1 cup fresh prawn, (shelled)
- 1 small bunch uziza leaves
- 6 medium size fresh pepper
- 20 medium fingers Okro
- 1 small size onion
- 2 table spoons crayfish (ground)
- 2 cooking spoons palm oil
- 1 maggi crayfish
- 1½ litre water
- ½ slice yam
- Salt to taste



What you do

Dress the fish and season with salt, small onion and ½ maggi crayfish.Add the other sea foods.Toss and steam on low heat for few minutes.

Wash and shred the okro

Heat the Palm oil for few minutes.Gently add the water,cut the yam into smaller pieces and add to the pot. Allow boiling and add the crayfish and pepper.

Remove the cooked yam and pound to a very smooth, soft resilient paste.Add the okro. Stir.Gently add the steamed sea foods.

Reduce the heat and add the maggi crayfish. Stir and add the Patmenger leaves.Stir gently and add salt to taste. Simmer for few minutes.

Serve with Eba or pounded yam.

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