RIVERS STATE NATIVE SOUP BY TICO

I like the way that this soup looks, tells me it tastes good too. I wanted to try it and post my pics but this looks too good to wait. For those who like very thick soups, you can make this as thick as you want. I like my soups light, a bit watery.

This ws shared by Tico kitchen, you can order any time any day by calling 07063206091 Or use her recipe below to cook. Chubby Ella has posted her recipe for Rivers Native soup and this is almost the same thing except for some ingredients, Chubby's soup is cooked mainly with sea food, she added ngolo ( sea shells) periwinkle, shrimps etc. I love the sea food in that one and the simplicity of this too.

INGREDIENTS:
Cow foot
Stock fish
Crayfish (a hand full)
Achi thickener or boiled and pounded cocoyam
Hot peppers
Onions
Uziza leaves
Palm oil
Knorr seasoning cubes
Salt to taste
You can also add snails and periwinkle if you want.
COOKING DIRECTIONS:
Wash cow foot with salt and water scrubbing thoroughly for about 4 to 5 times. Wash well and put in the pot you'll cook the soup. Cow leg takes time to cook, you may want to cook it soft with a pressure cooker before transferring into the soup pot. Most times I add plenty onions and pepper to help soften it fast. Add salt and crush in the seasoning cubes when the meat is almost done.
Blend onion and peppers together and set aside.
Add 2 cooking spoons of palm oil and boil for 10 minutes. Add the achi 1 table spoon at a time so you don't over thicken the soup. Allow everything to boil for about 10 minutes before adding the shredded uziza leaves. Let it boil again for about 2 to 3 minutes and soup is ready to be served.
Enjoy with garri, fufu, semolina, wheat meal etc.