This soup is a delicacy of people from the South-South geopolitical zone of Nigeria.
- Assorted seafood such as water snail, prawns, fresh fish [assorted], periwinkles, fresh crayfish, crabs, etc
- Dry pepper
- Grounded crayfish
- Oziza leaf
- Oziza seeds
- Palm oil
- Local seasoning
- Banga spices
- Wash all the ingredients thoroughly
- Boil and pound the cocoyam and set aside. This is for thickening the soup
- Pour at least 2 cups of water in the pot, then add the assorted seafood and season well with local spices. Pound the Oziza seeds and tie in a sieve cloth and add into the pot as well. Allow to boil for 5 minutes, then set aside.
- Put another water into a separate pot depending on the number of people you want to cook for. Now take out the tied Oziza seeds from the other pot and add to the pot of boiling water.
- Add the crayfish, dry pepper, local seasoning, onion, and salt, stir a little before adding the palm oil.
- Bring the heat down a little and add the sliced Oziza leaf. Allow boiling for 3-5 minutes to allow the Oziza leaf to release its distinctive aroma.
- Add dollops of the crushed cocoyam into the pot and allow it to dissolve properly. This will thicken the sauce.
- Pour the already seasoned seafood into the sauce and stir gently to allow the seafood blend well with the sauce for about 5 minutes on low heat.
- Add the periwinkles and stir gently again. Allow for 2 minutes, then set it down and your tasty fisherman soup is ready. Fisherman soup can be eaten with any Nigerian carbohydrate.