Let’s discuss How Beneficial is Rivers Native Soup to Health.
Rivers state is known to be a gifted state, from oil to varieties of seafood. Rivers Native soup can be amazingly tasty and delicious because of the assorted seafood in them.
This seafood made the soup stands out, remember eating healthy seafood helps lower LDL (low-density lipoprotein) and increase HDL (high-density lipoprotein).
It also contains healthy fat such as omega-3 fatty acids, which are incredibly important for your body and brain.
What are the benefits of this Rivers Native Soup?
1.It contains a high in important nutrients. Fish is packed with many nutrients that most people are lacking.
This includes high-quality protein, iodine, and various vitamins and minerals.
2.May lower your risk of heart attacks and strokes. Great scholars believe that fatty types of fish are even more beneficial for heart health due to their high omega-3 fatty acid content.
3.May boost brain health. People who eat fish regularly also have more gray matter in the brain centers that control memory and emotion.
4.A good dietary source of vitamin D. if you don’t get much sun and don’t eat fatty fish regularly, you may want to consider taking a vitamin D supplement.
5.May help prevent asthma in children. The research discovered that regular fish consumption is linked to a 24% lower risk of asthma in children, but no significant effect has been found in adults.
Ingredients for Rivers Native Soup
The following quantities of ingredients are what to use.
- 3 medium fresh fish
- 11 snails
- 2 cups clams
- 2 cooking spoons (¼ cup) red palm oil
- 1 cup sea snails
- 1 cup shrimps
- 6 medium cocoyams
- 1 tablespoon uziza seeds (false cubeb)
- 1-2 yellow habanero peppers
- 2 big stock cubes
- Bitter leaves (washed)
- 1 cup periwinkles
- 5 Uziza leaves (false kubeb)
Things to notes before cooking the recipe
- For you to get the actual taste, it is advisable to use the seafood only. Hat means such ingredients as crayfish and dry fish, which are dry seafood, are not allowed.
- You can use achi or ofor as an alternative to cocoyam. But achi has a distinctive taste that can ruin this recipe for some people.
- Habanero pepper atarodo, ose oyibo or atarugu. You can also use scotch bonnet peppers. For this recipe, I used yellow habanero peppers.
Preparation of Rivers Native Soup
- Shell the clams, snails, sea snails, and periwinkles and remove the intestines. In Nigerian markets, the sellers can do these for you. Watch the video below to see how I remove the shells from this seafood. For the snails, you need to remove the slime after removing the shell.
- Cook the cocoyam till soft. Peel and pound till smooth with a mortar and pestle. You can also blend with a power blender or food processor.
- Grind/pound the yellow pepper and uziza seed.
- Slice the uziza leaves.
- Cut up the fish and clean.
- Place the snails in a pot, add the seasoning cubes, pour water to cover, and cook for 20 minutes.
- Add ground uziza, the clams, sea snails, shrimps, and fish, top up the water if necessary and cook till the fish is done.
- Please take out the fish from the pot and set it aside.
- Add the cocoyam in small lumps. Add the bitter leaves, yellow pepper, and palm oil. Cover and cook till the lumps of cocoyam dissolve. Stir the contents of the pot very often.
- Add salt to taste.
- Add the fish back into the pot of soup. Stir, cover, and let it simmer.
Serve with any semolina or pounded yam. Enjoy your meal.
