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Kitchen Africa: How to make Fisherman Soup

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By Ebun Sessou

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 currently a delicacy that can be enjoyed in Uyo and other towns in Akwa Ibom State.

A visit to some of the hotels by a friend on Lagos Island revealed how fisherman soup was rated best of all the African delicacies. Chef Samson, who narrated his experience told her 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.


Fresh fish

Fresh crabs

Dried fish or smoked fish (or both)

Stockfish (optional)


Dried crayfish


Fresh spinach or pumpkin leaves (ugwu)

Fresh basil leaves


Palm oil

Salt to taste.



Chop the onions into large chunks, chop the peppers and fresh basil. Add in the fresh fish, shrimps, crabs, boiled dry fish, along with the 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. An accompanying starch (garri or pounded yam is optional

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