Rivers Native Soup

What we know so far

Native soup is what Port Harcourt calls its light, fiery seafood soup: fresh fish, crab, prawns, periwinkles, clams, mussels or snails cooked in their own stock, thickened with pounded cocoyam (or ofor, the traditional thickener), coloured with a little palm oil and scented with uziza leaf and seed and yellow Cameroon pepper. The riverine cooks of Rivers State insist on fresh seafood only; the strictest versions skip crayfish and dry fish altogether. Eaten with pounded yam or any swallow.

The draft was written from 3 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting