Tomina Fulo. The Native soup of the Kalabari People in Rivers State

The Kalabari’s are blessed with verities of delicacies amongst which is the Tomina Fulo (Native Soup).

The Kalabari Kingdom, also called Elem Kalabari (Kalabari: New Shipping Port), an Ijaw ethnic group, in the Niger River Dellta Region. In present day Rivers State, Nigeria.

Kalabari ethnicity cut across three Local Government Area’s (Degema, Asari-Toru & Akuku-Toru) in Rivers state.

The Kalabari’s are blessed with verities of delicacies amongst which is the Tomina Fulo (Native Soup).

Tomina Fulo is one of the Kalabari’s dishes with seafood as the major ingredient- it’s a proper seafood delicacy of the people.

Ingredients for Tomina Fulo

The ingredient include prawn, crayfish, oyster, periwinkle, fish, cocoyam, fresh pepper, palm oil, salt, onion & seasoning (optional).

 How it’s prepared

– Seasoning and onion are excluded from the original Kalabari foods but might be added these days. Prawns are used in the place of seasoning and onions which is pounded with a small mortar and pestle.

– The cocoyam, which is used as a thickening in the seafood dish, must be boiled. Use a grater to grind the fresh pepper.

– Fresh fish should be put in a cooking pot with water and ground pepper to cook on medium heat. Then salt to taste and other shellfish are added, including oysters and periwinkle (isam).

Other seafoods such as oyster, periwinkle (isam) is then added as well as salt to taste

– Then a small amount of oil palm is added. The ground-up prawn water is then added and let to boil for a little while.

– The cooked cocoyam (ikwu) is then smoothed out by being pounded with a pestle in another mortar. The pounded cocoyam (oturokwu) is then added to the seafood stew and cooked for a little while. And your meal is ready

The 5th Edition of Food Fair Rivers would be Showcasing the Tomina Fulo delicacy.

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