Miniwiri Soup

Miniwiri Soup is a sumptuous delicacy of the Ikwere people of Rivers State.

Ikwerre is one of the ethnic groups in Rivers State and covers four (4) Local Government Areas, Port Harcourt, Obio/Akpor, Emouha and Ikwerre.

Miniwiri Soup also known as okazi and melon soup, which is a thickened vegetable from eastern and southern Nigeria, the soup is thickened with achi, ukpo or ofo. Each thickener has its own peculiar flavour. Ofo is my favourite, while achi is my least favourite.

Azu (sungu fish) can be used with or in place of your regular dry fish. It is usually ground and used very sparingly and added with crayfish and other dry fishes though I prefer breaking it into tiny pieces. Sungu has a strong, pungent (umami) taste so a little goes a long way.

Wash meat(dried) and stockfish, put in a pot with water, season with salt and seasoning cube, and boil.

Wash dry fish: Soak dry fish in boiling hot water for 2 minutes, drain and rinse well with cold water.

Add palm oil and pepper, cook till meat is tender.

Add Egusi. (Some people prefer to fry their Egusi)

Cook till the colour of the soup becomes homogenous, creamy and yellow.

Add crayfish, and seasoning cubes, stir, taste and add salt.

Cook for about 5 minutes on medium heat.

Add okazi, stir and cook for 3 minutes.

Take off the heat.

this soup can be served with swallow of choice.
Visit any ikwerre community and get the experience of this great meal with the simplest recipe.
yummy and tasty.

This edition, Food Fair Rivers, will showcase the Miniwiri soup.

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