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
- Total Time: 1 hour 15 minutes
Ingredients
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Dry oyster mushroom
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1 tbspPalm oil
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1Onion chopped
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2-3Scotch bonnet peppers Adjust to taste
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2cocoyam Boiled and mashed
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5Uziza leaves
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Water
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Salt Adjust to taste
Instructions
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Blend onion and peppers and set aside.
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Boiled the oyster mushroom with onion and salt for 5 minutes.
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Add palm oil and boil for 5 minutes. Add the mashed cocoyam to thicken the soup.
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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
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Enjoy this Rivers State native soup with garri, fufu, or your preferred Nigerian swallow.
Notes
Cocoyam, a starchy tuber, is a key ingredient in this recipe, thickening the soup and providing a rich, creamy texture. Bon Appetit!!!
