Rivers Native Soup | Flo Chinyere


Hey guys! I’m Flo for those who are new to my channel. You are welcome. I and Rivers Native Soup have a history so
this one comes with a little bit of story time. If you don’t want to listen to my dry gist,
go direct to the recipe a this time. I did my NYSC in Port Harcourt, Rivers State
Nigeria. NYSC is a 1 year national service that all
graduates in Nigeria must go for. I don’t know what the rule is now but during
my time, it’s compulsory for any one that is below
30 years of age. If you are above 30, you can either do it
or you get an exemption certificate. It’s so compulsory that no employer will if
you don’t present an NYSC certificate or an exemption
certificate. So I served in a telecomms company and at
that time, this company had a huge contract to install
and maintain telecommunications equipment in Onne Free
Zone in Rivers State. Onne is set off from Port Harcourt city so
it did not have telecommunications cables going there from
the city. So our job was to send these telecomms signals
from NITEL office in Port Harcourt via the radios we installed
on the NITEL mast. NITEL is the principal telecommunications
company of Nigeria owned by the government then. They’ve sold it now. So at the Onne end we had another mast with
a receiver and a radio room from where we distributed
the telecoms signals with cables now, to various offices in Onne Free Zone. Now to the main gist of the matter. Because of these maintenance and services
going on, I and the staff engineers had to go into Onne from our Port Harcourt office every single
day. Now I can’t even remember if there was a day
we didn’t go to Onne. I can count those days on my fingers. And that means that we had to have lunch in
Onne. There’s a Mammy market in Onne. That’s where we had lunch. Those women in that Mammy Market can cook! The first time I had a meal in one of the
restaurants I asked for Ora Soup. Most of you know that Ora Soup is my favourite
soup in the world. But the woman was like “Oh we don’t have Ora
Soup but we have something similar, we have Native Soup. And I asked “What and what are in this native
soup?” She said it’s thickened with cocoyam, it contains
seafood, periwinkle, sea snail and other creepy crawlies you find in riverine areas. I was like “Oh no, I don’t like seafood. I can’t even keep it down.” She convinced me to try it that I would like
it, that it did not have this overpowering taste
of seafood. And I am glad that I tried it. And I love it! Even though the price of food in that Mammy
market was too steep for my copershaun pocket, I made sure not to miss a lunch of Native
Soup and Pounded Yam or Semolina or Eba for the rest of my service
year. Let’s prepare it! You’ll love it! Here are the ingredients you will need. You will need fresh seafood, plenty of it! No dry seafood is allowed that means no dry
frish, no crayfish nada of that nature. I’ll be using gilthead sea bream fish. Catfish is the best if you have it. You can also use conger eel, redsnapper, tilapia
etcetera. You’ll need palm oil, shrimps, snails, clams, sea snails, periwinkle, uziza seeds, cocoyam, yellow habanero pepper, stock cubes, washed bitter leaves and/or uziza leaves. First rinse and put the cocoyam in a pot, pour water to cover them and start cooking. This takes about an hour to get done so we’ll
prepare the rest of the ingredients while that is
cooking. Shell the clams this way. Pry it open with a sharp object. And gently scoop the clam from the shell. Then remove this black part. And the rest of the intestines. When you are done, these are what they will
look like. You may be like, what?! this tiny quantity for all that hard work? Yes! But it’s so worth it. Clams give Rivers Native Soup its unique taste. If you do not add clams, you’ll be missing
out on the unique flavour they add to this soup. To shell the sea snails, set some water to
boil. When it boils, add the rinsed sea snails. Add some salt. Stir, cover and let it boil for 3 minutes. Decant and cool it down with water. Use a pointed tool like a skewer to bring
the snail out from the shell like this. Then remove the intestine. When you are done, you will have this. Clean the fish and cut like this. Cut the bitterleaf into tiny pieces. Slice the uziza leaves. Grind the uziza seeds into powder. Pound or blend the yellow pepper. By now, the cocoyam would have done. You know it is done when it is very soft to
touch. Peel and pound in a mortar. You can also use a power blender or food processor. You should pound or blend till it is very
smooth and elastic. There should be no lumps. Every ingredient is ready, let’s cook this
soup. Cook the snail with stock cubes for 20 minutes. Always go easy on the water. You will never go wrong with water that is
at the same level as the contents of the pot. After 20 minutes, add the ingredients as shown: Uziza seeds, Shrimps Periwinkles Sea snails Clams Stir and gently place the fish into the pot. Cover and cook till the fish is done. Gilt head cooks in 7 minutes max. Your own time will depend on the type of fish
you are using. Take out the fish. Add the yellow pepper. Add the cocoyam in small lumps. Palm oil … And bitterleaves. Cover and cook till the cocoyam dissolves. Keep an eye on it and stir it often. At any point while waiting for the cocoyam
to dissolve, once you achieve the desired consistency, you can take out the undissolved cocoyam paste. This is that desired consistency I talked
about earlier. Medium consistency: neither thick nor watery. Add the fish back into the pot. Cover and once it boils again, it’s done! There you have it! Rivers native Soup! Chineke m oo! Thumbs up if you can smell it! Serve it with your favourite Nigerian Swallow. Enjoy!

94 thoughts on “Rivers Native Soup | Flo Chinyere

  1. The fishermen are back from the high seas, let's prepare Rivers Native Soup with the freshest seafood they came back with. 😉

  2. I HAVE TO PASS ON THIS ONE FLO. JUST THE THOUGHT OF EATING SNAILS MAKES ME ILL. I PROMISED MYSELF A LONG TIME AGO THAT I WOULD NEVER EAT A SNAIL.. .

  3. Oh my goodness! I served in Rivers state too. In Andoni LGA. I taught maths in one village there. I dealt with the olodos in my class and I was hated for it. But who cares? I don't! Lol… Omo! My neighbour that time made this soup eh and it was so delicious. I nearly ate my fingers..lol! I have added this video to my favorites. One day, I will prepare it! Thanks!

  4. Nice job dear, I'm from Rivers State and our Soup is similar to Igbo soup the only different is the fresh food. You can also check my Channel, I'm new in YouTube.

  5. Hmmmmmmm oooo… Nwanyi osite!!! Oogi nwe aka a👍👍by the time am done with all these hunger must have killed Me!😂😂😂😂

  6. My Goodness, you no go kill person o….watching this while I haven’t had breakfast…👍🏾👍🏾👍🏾

  7. Hi dear
    Do you know where one can buy Snails in Europe, Germany to be precised

  8. Can we use the oatmeat Method instead of cocoyam as I can't find that here I have uziza leaves but don't have the seeds what do I do ?

  9. In North America US/Canada this is the kind of soup you cook when you have plans to make your husband empty his wallet or your behalf or you plan on spending a lot of money for Christmas shopping……..(Hint, Sea food is expensive!!!!!!!). But I'm guessing the after effects of eating this soup is rewarding.

  10. Wow! That is the advantage of trying out new meals😁. I have never try this before; but I certainly will love to. It looks so so yummy and it is packed with lot of nutrients😋😋😋😋. Thanks for sharing sis 😙

  11. Ada nne igarah Rivers State really , I was just listening to your sweet story you know you are talking about my state so I have to listen very well because this soup is one of our impotant delicacy and is very expensive in the resturant infact you really dìd a very nice job here please keep my own potion of the soup in the fridge I will pass to take it thanks. every body thumbs up for all Nigerian recipes she too much.

  12. Nice video FLo,as always! As long as someone else will do the clams and snail part…I am very willing to cook it hahaha. Meanwhile please share the details of this your coffee grinder….it is the Real OG!!! It has stood by your side till the end of time lol!

  13. Lovely and salivating….

    Pls Ma, is Uziza seeds same as black pepper?

    Moreover, must I use all the seafoods like you use in the video? Thanks.

  14. Chineke nwanyi a …. you want to kill me… In short I'm not working again today. Let me go home and make eba with my management Okazi soup remaining in the house.

  15. O yes, I served in Rivers state too and enjoyed this delicacy big time then…yummmmyyyy.

  16. Aww….thanks for uploading a dish from my hometown. My Urhobo husband loves this soup. 🙂

  17. Revisiting this video for 3days compelled me to ask Marriage Proposal. Thank you so much for your kindness and Love

  18. Rivers people use offor as thickener not cocoyam. They also do not use bitterleaf

  19. Your channel is excellent . Your video content is one of the best i have ever seen . Keep up . You are doing a great job . Invisiting you to my channel . I already subbed to yours 😍😍

  20. I sent two emails, and expecting a response please. Your messages are inspirational which has been motivating me, siblings towards building a career. Thanks so much

  21. I just realise thats ur personality is best

    Recieve my love
    From malawi
    😙😙😙😙😙😙😙

  22. It's a pity I can't get all those ingredients in Ireland would love to give this a go

  23. It might be easier to de-shell the clams by giving them a flash steam so they open by themselves but don't over cook. That you way you can also preserve the juices and get rid of the dead clams that didn't open. Looks delicious though.

  24. nawa oh see work for this soup l .. so work . phew .. women are trying .. man own na to spread leg , balance and eat !

  25. Looks like is gonna be delicious and is prepared almost the same way with Igbo bitter leaf soup.

  26. My mum watches different types of people cooking eugsi soup, we're in the UK. She wants you to cook fried eugsi soup very dry. She thinks you're the best and would love for you to cook it.

  27. I love your channel I’ve learned so much about my fatherland and its traditions and food. Thank you so. Much.My Father is from Calabar he used to make us this soup, he had no wife from I was 3 yrs old, he was a fisherman when he lived there, then joined the merchant navy. Moved to England. He cooked the best African food ever, I learned some recipes from him, but they never taste as good as his, God bless his soul, I still cook these recipes I’m now 70.

  28. This looks absolutely yummy, I just discovered your channel. Would love to learn how to make authentic igbo dishes

  29. Flo thanks for this video.
    I'm Yoruba and I love Efik/Ibibio, Igbo menus. Please can you do a video on how to cook nkwobi and isiewu…

  30. Thank you for making this I am from Etche Rivers State and I love this soup 💕

  31. My sister and I served in Rivers State as well and we tell anyone that cares to listen that Rivers State Native soup is the best soup in Nigeria..end of story! Mind you, we are Yoruba and both foodies and are not picky at all when it comes to food from any region. So when I say this soup is the truth, just accept!!lol. Watching this video just takes me back.I miss those days.

  32. 😁this got me since am a Rivers girl. Well, Rivers people rarely use archi, ofor and cocoyam is usually used. Though ofor is commonly/ popularly used. Cocoyam is mostly used by Omoku people. Tnx for d video

  33. Am sooooo going to prepare this soup…….thank you ma you have really helped me to improve in my cooking

  34. Please ma'am how can I get potash and pere winkle I live in the northern side Spain we don't have it here

  35. We don't use bitter leaf for our Rivers Native soup and Offor is the main thickener not coco yam. This soup is bitter leaf soup not our legendary RIVERS NATIVE SOUP

  36. I must confess, i like ur style of cooking. Thanks for sharing, expecting more videos on Nigeria native soup👍.

  37. I love cooking and watching u am learning more. I will like to have my own YouTube channel but I dont know how to start it

  38. Flo, please any chance of delivering say frozen soup, I live in London. I'm trying very hard here to stop salivating. I'll pay for the delivery please😘😭

  39. I think amongst all I have been viewing about how to make this fishermen soup, you are simply amazing. I didn't wait to subscribe. You are good at what you are doing. I want to learn more from you. Thanks very much for this video. Kisses

  40. @Flo: I’m returning next year to Port Harcourt for a purpose 2get wedded 2my fiancé & she’s from Onne Eleme!
    …so go figure you got something in common with me Now though I’m a Nigerian American living in Las Vegas!
    I’ll Share this Vlog w/those in my Family there, it’ll tickle them silly!😂🤣😂🤣😂🤣

  41. Waooooooooooooo hhhhhhhhhhhh
    i know this soup and i ask the lady owner of the restaurant as long as there are no millipides in the soup and she said ESU, and she she said that they dont eat ESU; and when i tasted it was super, thanks Flo Chinyere for reminding me of sweet delicasies from Nigeria,stay blessed

  42. me and my daughter love watching your videos, I am new to Nigeria so we have been trying different recipes..unfortunately my pallet does not like palm oil…which seems to be the main ingredient in most of the recipes…any tips

  43. I’m salivating. I remember when I first moved to Ireland and went to the seaside and I saw people buying boiled sea snails to eat and they called it periwinkle. I said rara 😂 periwinkle is periwinkle colour this one just look like mini water snails haha! Now I know to buy some and use for cooking. Love the recipe!

  44. Please, my brothers and sisters, where do I get fresh uziza and oha in America before this baby refuses to come out of my stomach. Help a sister in need. The craving is real. I’m loosing my sanity😢😭 please help!

  45. I think bitterleaf should have been the last ingredient to add to bring out that little bitter taste and after adding the bitterleaf, you don't stir.

  46. Saved! And Sure trying this next time I visit Rivers. Thanks 🙏

  47. WOW!!
    I haven't scene isam since I was 7 years old in PH.
    So delicious in calabar okra soup.

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