In Nigeria, particularly among the riverine communities of the Niger Delta, fisherman soup is a beloved delicacy. Known as “Native Fisherman Soup,” or “Seafood soup” it features a variety of fresh seafood, including fish, crabs, shrimp, and periwinkles, cooked in a palm oil-based broth with local spices and vegetables like okra and spinach.
This version highlights the diverse seafood available in Nigerian waters and the robust, spicy flavors typical of Nigerian cuisine.
Nigerian Fisherman Soup Ingredients
Seafood:
- l pond weight (450g) of fresh fish (like catfish or tilapia), cleaned and cut into pieces
- 1 pond weight (450g) of shrimp, peeled and deveined
- 1 Ib (450g) of crabs, cleaned and cut into pieces
- 1 lb (450g) of periwinkles, cleaned
- 1 lb (450g) of mussels or clams, cleaned (optional)
- Vegetables and Aromatics:
- 2-3 tablespoons palm oil
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 2-3 scotch bonnet peppers, chopped (adjust to taste)
- 2 cups chopped fresh tomatoes
- 1 cup sliced okra (optional)
- 2-3 seasoning cubes (Maggi or Knorr)
- 1 teaspoon ground uziza seeds (optional)
- 1 teaspoon ground pepper (cayenne or Cameroon pepper)
- Salt to taste
Water or fish stock
How to Prepare the Seafood
- Clean and cut the fish into medium-sized pieces.
- Clean the shrimp, crabs, periwinkles, and mussels or clams (if using).
Sauté the Aromatics:
- In a large pot, heat the palm oil over medium heat until it becomes clear.
- Add the chopped onions and garlic, and sauté until fragrant.
- Add the chopped scotch bonnet peppers and fresh tomatoes.
- Cook until the tomatoes are soft and the oil starts to separate from the tomato mixture.
Simmer the Base:
- Add the seasoning cubes, crayfish powder, ground and ground pepper. Stir well
- Pour in water or fish stock to the desired consistency (usually about 4 cups). Bring to a boil.
Cook the Seafood
- Add the crabs and cook for about 5 minutes.
- Add the fish pieces and shrimp.
- Cook for another 5-7 minutes until the fish is cooked through and the shrimp is pink and opaque.
- Add the periwinkles and mussels or clams (if using). Cook until the mussels and clams open up. Discard any that do not open.
- Stir in the sliced okra (if using) and cook for an additional 3-4 minutes.
- Add the chopped spinach or ugu leaves (if using) and cook for another 2 minutes until the greens are wilted.
Season and Serve
- Taste and adjust the seasoning with more salt if needed.
- Serve hot, typically with pounded yam, fufu, or white rice.
Quick Tips
- Freshness: Ensure the seafood is as fresh as possible for the best flavor.
- Heat Level: Adjust the number of scotch bonnet peppers to suit your heat preference.
Thickening
If you prefer a thicker soup, you can blend some of the okra before adding it to the soup.
Enjoy your traditional Nigerian Fisherman Soup!
