Fisherman soup is one of the soups in the São Tomé and Príncipe, an African island nation close to the equator.
Interestingly, fisherman soup has become a favourite among Nigerians. It is predominantly a delicacy made and eaten by the people who are from the riverine areas of Nigeria like Bayelsa, Akwa Ibom State, etc.
According to reports, the 'fisherman soup' has been rated "best" of all African delicacies.
Chef Samson, who narrated his experience disclosed that, the soup is best cooked with lots of fresh seafood including shrimps and crabs. Adding that, "the major ingredients are okra, vegetables, shrimps and crabs, fish”, he said.
Ingredients:
- Fresh fish
- Fresh crabs
- Dried fish or smoked fish (or both)
- Stockfish (optional)
- Shrimps
- Dried crayfish
- Pepper
- Fresh spinach or pumpkin leaves (ugwu)
- Fresh basil leaves
- Onions
- Palm oil
- Salt to taste.
- Okro
Preparations:
If you are using a catfish, water with hot water first. Then put in a pot and place it on the cooker.
Add in the fresh fish, shrimps, crabs, boiled dry fish, along with your chopped onions and peppers and dried crayfish and allow to cook for five minutes.
Add sliced Okro (optioal) and cook the soup for another 5-7 minutes until the okro is cooked. Add palm oil and cook for another five minutes.
Wash and chop the fresh spinach or pumpkin leaves and add these to the soup, add the salt to taste and allow to cook for another 5-7 minutes.
Remove from the heat and serve the soup while hot. You can serve with fufu, rice, eba, yam or even boiled potatoes.
Hala me when you are done!