Nigerian Fisherman Soup

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Nigerian fisherman soup is a simple soup popular in Akwa-Ibom and Cross River states of Nigeria because they are surrounded by rivers winding through their towns and villages. The region is known to have an abundance of seafood. It is called Efere Ndek Iyak in Efik and is indigenous to the people. 

Fisherman soup is common in communities; wherever there’s water – be it river, sea, ocean, or lake – you can bet there’s a Fisherman stew or soup associated with it.

It’s not just Nigeria; many cultures of seafarers have developed their own seafood-based stews and soups over time, reflecting the variety of fish they catch and the flavours they love.

What Is Fisherman Soup Made Of?

Fisherman soup is prepared in a unique way among the Efik tribe.

They often use yam as the thickener, though cocoyam or other options with mild flavours work just as well. Each thickener adds its unique touch, giving the soup a different taste.

Across different regions of Nigeria, there are variations of fisherman soup, each adding its unique taste to the classic recipe. 

Some regions may opt for different types of fish, while others might introduce indigenous vegetables or special spice blends. The regions you can find are south-south (Niger Delta) and eastern Nigeria( a variation of Nsala soup). 

I will be sharing the recipe of Akwa Ibom Efere Ndek Iyak.

Major Accompaniment for Nigerian Fisherman Soup

Fufu or pounded yam is best to enjoy your Nigrian fisherman soup.

Suggestions For Best Side Dishes and Accompaniments

Nigerian Fisherman Soup

Nigerian fisherman soup is a simple soup that hails from the Akwa-Ibom and Cross River states of Nigeria. The region is known to have an abundance of seafood. It is called Efere Ndek Iyak in Efik and is indigenous to the people.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

• 2 kg Fresh fish
• 1 kg Seafood - Shrimp, prawns, snail
• 1 kg Periwinkle  (Isam)
• Ground Scotch bonnet (Fresh pepper)
• 1 medium Onion
• ½ Ground crayfish
• Stockfish (Cooked)
• 1 teaspoon Ground Uziza seed
• ½ cup Pounded Yam
• small Bunch of Uziza leaves (Shredded)
• 2 whole Okra
• 2 tbsp palm oil
• Seasoning cube
• Dryfish
• Salt

Instructions

 

• Clean and wash the fresh fish (you can use tilapia, catfish, or any other firm-fleshed fish) and seafood (shrimp, prawns)
  2 kg Fresh fish
• In a large pot, boil water with fish, stockfish, snails, dryfish. Add onions, pepper, ground uziza seed, ground crayfish, season and allow to simmer for 20-30 minutes
  1 kg Seafood - Shrimp, prawns, snail, Ground Scotch bonnet, Stockfish, 1 teaspoon Ground Uziza seed
• Remove the fish, set aside to avoid shredding
• Allow it to boil, add Palm oil and pounded yam in lumps
  2 tbsp palm oil
• Cook until it's thickened
  ½ cup Pounded Yam
• Gently put the fish back, add the prawn, periwinkle and okra, and allow to boil for a few minutes
  1 kg Periwinkle , 2 whole Okra
• Add shredded Uziza leaf, stir and allow to simmer for a minute
  small Bunch of Uziza leaves

Notes

Notes: You can use coco yam if it's readily available for you.

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