Opuru-fulo
If there is one food I love so much and I had to put in my heart to learn how to cook so well, it has to be opuru-fulo meaning Lobster soup. This dish is commonly known as Ijaw best soup because it is a display of culture, ingredient, story and tradition in a pot. The special or key ingredient in this dish is the lobster aside from the native ingredients. Opuru-fulo is goodness mixed with aroma and spice in one pot, that鈥檚 the way I describe it lol.. let鈥檚 get the soup started. First and foremost for most you鈥檒l need these ingredients that is going to be listed below:
Lobster
Smoked fish (sea fish)
Ogbono
Uziza leaves
Arigo also known as Monodora myristica
Apapa(Tetrapleura tetraptera)
Habanero pepper and scotch bonnet pepper
Salt and bullion cubes
Onions
Crayfish
Periwinkle
Palm oil etc.
in order to make this dish you need to blend or pound your crayfish, pepper onions and your native spices and set them aside afterwards you prep your lobster and smoked fish then season to your desired taste, let it simmer on low heat for 10 minutes then proceed to add your palm oil let it boil till everything combines very well add enough that will cook your soup through then go in with your mixture of pepper native spices and crayfish, taste and adjust seasoning then let it boil for 6min then you go in with your ogbono also known as Irvingia, at the point your pot should be opened so as not to over cook it let it simmer for 3min then you can add your periwinkle and Uziza stir it and turn off the heat and voil脿 your delicious opuru-fulo is ready, you can pair this with cassava swallow, semolina, potato swallow or garri and enjoy.
But I prefer garri. For the records I schooled in Bayelsa but I'm from Delta state and I love their food even though sometimes...... Also their music is niceeee.
Thanks for stopping by my blog. See you soon. 馃
