Ever been to Port Harcourt before and tasted the delicious native soup from hands that actually know how to make it?
It is one of the most sort after soup in Port Harcourt. The interesting part is that you can now learn how to make it at home.
TPCN City lifestyle visited one of the most popular restaurants in Port Harcourt, Adeglory Food Empire, and spoke to the founder, Glory Nsa.
She told us that making a delicious native soup is not rocket science as long as you know your ingredients like the back of your hand.
Glory says that constant practice makes one attain perfection in the act of cooking.
Here it is, a step-by-step guide to making the best soup, learn. Don’t give excuses anymore why you have not wowed people with your cooking skills.
Ingredients
Cocoyam
Prawn
Oziza leaf (hot leaf)
Fresh fish
Snail
Water snail
Periwinkle
Oyster
Lobsters
Crabs
Stock cube and salt to taste
Fresh pepper (Blended)
Crayfish (Blended)
Palm oil
Onions
N/B: Prepare your Mis-en-plan
– You need a dry steaming for the fish so it can be tasty
– Always make sure the water you add to your sauce isn’t more than the coco yam
PREPARATION
• Wash and grate cocoyam
• Wash and de-vein prawn
• Wash and clean fresh fish
• Wash and cut oziza leaves
• Wash snail and set aside
• Wash crabs
• Steam the fresh fish, crabs, and prawns (Dry Steaming) Put a dry pot on the fire, add palm oil.
• When it’s hot, add salt, onions, stock cubes and pepper, and allow to fry
• Add the washed snail and fry till dry,
• Remove the snail
• Add water to the pepper sauce and allow to boil very well
• Add the grated cocoyam to the boiling sauce and stir
• Add the steamed, fish, prawn and crabs
• Stir without allowing the fish to scatter
• Add Periwinkle, Ngolo, oziza, water snail, lobsters and stir Food is ready
Glory Nsa. C.E.O Adeglory Food Empire
You can send your questions to this whatsapp number: 09056207991
