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RIVERS STATE NATIVE SOUP - Printable Version +- Forums (http://contripeople.com) +-- Forum: Retired Forums (http://contripeople.com/forumdisplay.php?fid=78) +--- Forum: Retired Forums. Please Make Your Post Within The 3 Forums In General Discussion (http://contripeople.com/forumdisplay.php?fid=49) +---- Forum: Other Stories (http://contripeople.com/forumdisplay.php?fid=44) +---- Thread: RIVERS STATE NATIVE SOUP (/showthread.php?tid=16402)

RIVERS STATE NATIVE SOUP - Gimbiya - 04-19-2019 RIVERS STATE NATIVE SOUP  Rivers State native soup served hot. HOW TO COOK RIVERS STATE NATIVE SOUP INGREDIENTS: 1 Cow leg OR you use 1kg beef and 4 large kpomo 1 pack Stock fish Ground Crayfish (a hand full) Achi thickener or boiled and pounded cocoyam 3 Hot peppers (Atarodo or cameroon pepper 1 small onion to boil the meat A handful Uziza leaves 1/2 teaspoon ground uziza seeds (Optional) 2 teaspoons Palm oil 2 Knorr seasoning cubes Salt to taste You can add more seafood like shrimps, periwinkle, Etc. COOKING DIRECTIONS: 1. Wash cow leg with salt and water scrubbing thoroughly and rinsing for about 4 to 5 times. Wash well and put in the pot you’ll cook the soup.  2. Cow leg takes time to cook, you may want to cook it soft with a pressure cooker before transferring into the soup pot. Most times I add plenty onions and pepper to help soften it fast.  3. Add salt and crush in the seasoning cubes when the meat is almost done. 4. Blend onion and peppers together and set aside. 5. Add palm oil and boil for 10 minutes. Add the achi or boiled and pounded cocoyam, 1 tablespoon at a time so you don’t over thicken the soup.  6. Allow everything to boil for about 10 minutes before adding the shredded uziza leaves. Let it boil again for about 2 to 3 minutes, check for thickness and taste, you can add more salt if needed and soup is ready to be served. 7. Enjoy with garri, fufu, semolina, wheat meal, Etc.