Special contest for steemAfrica| promoting Delicious Fisherman soup|@beautiefair Nigeria
Hello steemians,
I am very glad to participate in this wonderful contest.
Its with great pleasure that i share this recipe of one of my traditional soup.
A picture of me after cooking
History of Fisherman soup
Nigeria is blessed with a number of waterways. These bodies of water- rivers and rivulets, creeks, lagoons and lakes, provide food. Fishing is an ancient profession in Nigeria. It is one of the dominant profession of people in the riverine areas
Fishermen move along with the flow of water current in search of catch. Therefore, they established temporary fishing settlements where they returned to yearly. Since these migrations were essentially tagged “men only,” when the time came for it, their wives assembled foodstuffs and ingredients that would sustain their husbands for the duration of their stay in the settlement. Most men at that time knew the rudiments of cooking. At the settlement, the fishermen made meals with their catch. Fisherman’s soup is a delicacy invented by these fishermen.
Fisherman’s soup is a popular delicacy in the riverine communities of Rivers, Akwa Ibom, Cross River and Bayelsa states. These states are in the Niger-Delta region. Most of the land in this region is unsuitable for agriculture. As a result, people of this region make their living from the sea.
Indeed, one would not be wrong to say that the fisherman’s soup was borne out of the fishermen’s passion for the river from where they earned a living.
There are several recipes for this soup. While some people use tomatoes in preparing this food, others do not. Some people use okro in cooking this soup but others don’t. Again, while some people use garri in thickening this soup, some others use pounded cocoyam. These different styles of cooking merely show the creativity in cooking but do not detract from the authenticity of this wonderfully simple meal.
Source;
https://www.google.com/amp/s/connectnigeria.com/articles/2019/05/origin-of-nigerian-foods-fishermans-soup/amp/
Health Benefit of sea foods
1.Seafood is Filled With Nutrients. Seafood is packed with nutrients, including, vitamin B, B-complex vitamins and vitamin A.
2.Seafood Can Boost the Brain: the omega-3s in seafood can do just that. They help with brain growth in infants and children, can boost cognitive function in aging women and can help lower the risk of developing Alzheimer’s disease.
3.Seafood is Good for the Heart. Heart health is so important for both men and women at all ages. Seafood is high in protein and low in saturated fat, not to mention filled with those omega 3s that can really help with heart health and reducing the risk of cardiovascular events.
4.Seafood Can Help Maintain Eyesight. Omega3 fatty acid in seafood can actually help improve vision and prevent vision decline. Another fun fact is that fish and shellfish can also boost night vision.
5.Seafood Eases Joint Pain. If you are worried about early aching and stiffness in your joints, start adding seafood to your diet, research has found it can reduce joint stiffness and help ease the symptoms of arthritis.
Source;
https://poolhousesd.com/7-benefits-eating-seafood/
Ingredients
- 1 catfish or Tilapia
- Cup of perewinkle( unshelled)
- ½ bulb of onion
- 1kg of cow skin( goat flesh of cow flesh can be used)
- Cup of shrimp
- 10cl palm oil
- Black pepper( fresh pepper can also be used)
- 1 tablespoon of salt
- 3 cubes of seasoning
- Stockfish ( ear)
- uziza leaf
- Pounded cocoyam( thickener)
- cup of prawn
- Cup of clam
PROCEDURE
Wash catfish, cowskin, and stockfish ear thoroughly.
After washing, place in a pot, add onion, seasoning , salt, pepper and little water. Allow to boil for 5mins.
In Another pot, put your cocoyam add water and allow to cook for 10mins.
After 10mins of cooking, remove the cocoyam from water, allow to cool, remove outer skin place in a mortar and pound with pistol
In the pot containing stockfish ear, cowskin and catfish, add half liter of water, palm oil and balls of cocoyam. Allow to boil for 15mins.
This is how it looks like when its properly cooked.
Add shrimp, prawn, black pepper, perewinkle, clam, and stir. Allow to boil for 5mins.
Add sliced uziza leaf and stir, allow to heat a little and its read to be served.
Fisherman soup is ready.
Can be eaten with boiled rice, or any swallow of your choice.
Thank you for reading through.
Special thanks to
@steemcurator01
@steemcurator02
Hello :
Thank you so much for sharing your delicious recipe in detail on SteemFoods Community. I added this post to the "Best SteemFoods Posts of the Day" on 23.03.2021. We will try to vote this post with -steemcurator01, -steemcurator02 -steemcurator06 or booming accounts. Continue creating content in the SteemFoods Community. :)
Despite that i am a chef...here i am discovering some completely new ingredients thanks to you.
Thanks a lot for that. I wanted to know more on the uziza leaf, what's its flavor?
Wish you well.
It is also known as Cubeb Pepper, Piper guineense).
It is mildly bitter but spicy and aromatic. The leaves are fairly tough and should be finely shredded or chopped before adding to soups. Use sparingly if using with chillies as it is quite spicy (hence the name, 'Hot Leaf').