Rivers Native soup 

Prepare a delicious Rivers State native soup by boiling dry oyster mushrooms with onions and spices. Add mashed cocoyam to thicken the soup, and simmer with shredded uziza leaves for a flavorful twist. Enjoy this wholesome soup with garri, fufu, or your choice of Nigerian swallow.

  • Preparation Time: 30 minutes
  • Cooking Time: 35 minutes


Servings: 1
  • Dry oyster mushroom 
  • 1 tbsp
    Palm oil
  • 1
    Onion chopped
  • 2-3
    Scotch bonnet peppers Adjust to taste
  • 2
    cocoyam Boiled and mashed
  • 5
    Uziza leaves 
  • Water 
  •  Salt  Adjust to taste


  1. Blend onion and peppers and set aside.

  2. Boiled the oyster mushroom with onion and salt for 5 minutes.

  3. Add palm oil and boil for 5 minutes. Add the mashed cocoyam to thicken the soup.

  4. Allow everything to cook for about 10 minutes before adding the shredded uziza leaves. Let it simmer for about 3 minutes, adjust the thickness and taste

  5.  Enjoy this Rivers State native soup with garri, fufu, or your preferred Nigerian swallow.


Cocoyam, a starchy tuber, is a key ingredient in this recipe, thickening the soup and providing a rich, creamy texture. Bon Appetit!!!


Courses: Nigerian Meals, Soups
Cuisines: Nigerian
Keywords: Quick and easy Nigerian soup, Rivers State native soup
Special diets: Healthy, No added sugar, Nut-free
Difficulty: Level 2 (average)
Cooking time: 45-60 minutes
Season: General
Number ingredients: 5-10 ingredients
Taste: Savory, Spicy
Preparation method: Cooking
Type of dish: soups
Campaigns: VeggieChallenge

About the author

Bola Adeyanju