Explore Otong Soup, Ekpang Nkukwo and Fisherman Soup and their Recipes

Otong Soup, a renowned traditional Okra soup, originates from the Efik community in Cross River, South Eastern Nigeria. This flavorful dish bears a striking resemblance to the Yoruba Okra Soup, known as Ila Alasepo. The notable distinction lies in the incorporation of Ugu leaves, which is not mandatory in the preparation of Ila Alasepo.

In the event that Ugu leaves are unavailable, suitable substitutes include spinach, water leaves, or kale. Similarly, if acquiring Uziza leaves proves challenging (although it’s an optional ingredient), ground Uziza seeds can serve as an alternative.

Otong Soup Recipe:

Ingredients:

• 30-40 pieces Fresh Okra
• 1 Cooking spoon Palm oil
• Assorted meats (Shaki, Ponmo, Cowfoot, Beef, Goat meat, and Offals)
• 2-3 Pieces Stockfish
• 2 Medium-size Smoked fish
• Fresh prawns (Optional)
• Smoked prawns
• 1 Cooking spoon Crayfish
• 2 Cups Chopped and washed Ugu leaves (substitute for Spinach, Water leaves, or Kale)
• Handful Uziza leaves, chopped and washed (Optional)
• 1 Onion
• 2-3 Scotch Bonnet (Ideally Yellow Nsukka Pepper)
• Knorr Chicken Cubes/Maggi Crayfish
• Salt to taste

Preparation:

1. Pound in a mortar or chop the Okra with a processor. You can chop 3/4 finely with a food processor and the rest by hand for varied textures.
2. Clean the Smoked Fish and soak it in hot water to remove dirt. Shred and set aside.
3. Chop or blend the Scotch Bonnet and set aside. Also, blend the Onion.
4. In a pot, heat the palm oil and sauté the chopped onions until translucent.
5. Add assorted meats (Shaki, Ponmo, Cowfoot, Beef, Goat meat, and Offals) and stockfish. Cook until browned.
6. Include smoked fish, fresh prawns, and smoked prawns. Cook for additional flavor.
7. Stir in the crayfish, Scotch Bonnet, and Knorr Chicken Cubes/Maggi Crayfish. Mix well.
8. Pour in the chopped or pounded Okra and stir continuously. Cook until the Okra is well incorporated.
9. Add the Ugu leaves (or substitute) and Uziza leaves (if using). Stir and let it simmer until the vegetables are tender.
10. Season with salt to taste.

Otong Soup is now ready to be served! This delightful dish is a traditional Efik recipe showcasing the richness of local ingredients and flavors. Enjoy it with your preferred swallow or rice.

Learn how to make Nigerian famous Fisherman Soup

Fisherman Soup is a popular Nigerian delicacy, especially among the Efik and Ibibio people of the Cross River and Akwa Ibom States. This soup is known for its rich and robust flavor, combining various seafood ingredients. Here’s a basic recipe for Fisherman Soup:

Ingredients:

• Assorted seafood (fish, prawns, crabs, periwinkle, etc.)
• Cocoyam or yams for thickening
• Periwinkle (optional)
• Uyayak (Aidan fruit) – a local spice
• Waterleaf or fluted pumpkin leaves (ugu), shredded
• Utazi leaves (optional, for garnish)
• Stockfish and/or smoked fish (according to preference)
• Crayfish, ground (2 tablespoons)
• Pepper, ground (to taste)
• Onions (1 medium-sized, chopped)
• Palm oil (1 cup)
• Seasoning cubes or powder (to taste)
• Salt (to taste)

Instructions:

1. Clean and prepare all seafood ingredients. Cut the fish into steaks or fillets, peel and devein prawns, and clean crabs.
2. Peel and cut the cocoyam or yams into small pieces for thickening. Boil until soft, then mash into a smooth paste.
3. In a large pot, add palm oil and heat. Add chopped onions and sauté until translucent.
4. Add the ground crayfish, pepper, and seasoning cubes/powder. Stir well.
5. Pour in the mashed cocoyam or yam paste and stir continuously to avoid lumps.
6. Add the assorted seafood, including fish, prawns, crabs, and periwinkle. Stir gently to coat the seafood with the thickened paste.
7. Add the Aidan fruit (Uyayak) for flavor.
8. Pour in enough water to achieve your desired soup consistency. Allow the soup to simmer for about 20-30 minutes until the seafood is cooked and the flavors are well blended.
9. Add shredded waterleaf or fluted pumpkin leaves and cook until wilted.
10. Adjust seasoning and salt to taste.
11. Optionally, garnish with Utazi leaves for added flavor and aesthetics.

Fisherman Soup is typically served with a starchy side like fufu, eba, or pounded yam. It’s a delightful and nutritious dish that showcases the richness of seafood in Nigerian cuisine.

Explore Ekpang Nkukwo – traditional Nigerian dish from Cross River State

Ekpang Nkukwo is a traditional Nigerian dish, specifically associated with the Efik and Ibibio people of the Cross River State. It is a flavorful and hearty one-pot dish made primarily with cocoyam, water yam, and a variety of other ingredients. Here is a basic recipe for Ekpang Nkukwo:

Ingredients:

• Cocoyam (about 10 medium-sized)
• Water yam (1 medium-sized)
• Periwinkle (optional, for added flavor)
• Uyayak (Aidan fruit) – a local spice
• Waterleaf or fluted pumpkin leaves (ugu), shredded
• Utazi leaves (optional, for garnish)
• Stockfish and/or smoked fish (according to preference)
• Periwinkle (optional)
• Crayfish, ground (2 tablespoons)
• Pepper, ground (to taste)
• Onions (1 medium-sized, chopped)
• Palm oil (1 cup)
• Seasoning cubes or powder (to taste)
• Salt (to taste)

Instructions:

1. Peel and grate the cocoyam and water yam separately. You can use a grater or a food processor for this.
2. Mix the grated cocoyam and water yam together in a bowl.
3. Add the palm oil, ground crayfish, chopped onions, pepper, seasoning cubes/powder, and salt. Mix thoroughly to form a sticky, elastic batter.
4. Wash the fluted pumpkin leaves or waterleaf and shred them into smaller pieces.
5. Add the shredded leaves to the batter and mix well.
6. Rinse the stockfish and/or smoked fish, and add them to the batter.
7. Add the Aidan fruit (Uyayak) for flavor.
8. Place the batter in a pot or wrapped in fluted pumpkin leaves (for authentic flavor) and steam for about 45 minutes to 1 hour, or until the mixture is firm.
9. Once cooked, you can serve Ekpang Nkukwo with Utazi leaves for garnish.

Ekpang Nkukwo is a delicious and unique dish with a rich blend of flavors, making it a popular choice in the Nigerian culinary landscape, particularly in the Efik and Ibibio communities.

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