The rivers native soup is characterised by one thing and one thing only – seafood! Loads of them!
The proper name of the soup is odu fulo or guru fulo. It is cooked with the freshest of seafood, most of which are expensive. You can cut down on some items so you don’t cross your budget.
This recipe was culled from Tico Kitchen in Wives Connection Food Blog.
- Cow foot
- Stock fish
- Crayfish (a hand full)
- Achi thickener or boiled and pounded cocoyam
- Hot peppers
- Uziza leaves
- Palm oil
- Knorr seasoning cubes
- Salt to taste
- You can also add snails and periwinkle
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. You can add a lot of onions and pepper to help soften it quickly.
Add salt and crush in the seasoning cubes when the meat is almost ready.
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.
Your soup is ready to be served.
Enjoy it with garri, fufu, semolina, wheat meal etc.
Feature image photo credit: theportcitynews.com