Yummy! Fisherman soup is a popular delicacy in riverine communities in Nigeria. In the past, when fishermen went out to catch fish and got hungry, they resorted to preparing a fast soup, with pepper, salt, and sometimes okra.

This fast soup usually featured some of the fish and other sea animals they caught while fishing.

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Later on, fishermen taught their wives how to prepare it and it gained its popularity and name.

Here’s how to prepare this sumptuous delicacy.


  • 1kg Fresh fish
  • 2kg Fresh Nigerian tiger prawns
  • 500g Dried fish or smoked fish (or both)
  • 500g Stockfish (optional)
  • 1 cup Crayfish
  • Atarodo
  • 1/2 kg Fresh spinach or pumpkin leaves (ugwu)
  • 100g Fresh basil leaves
  • 2 Medium onions
  • 1 cooking spoon of Palm oil
  • Salt to taste.
  • Okro

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  • Chop the onions into large chunks, chop the peppers and fresh basil
  • Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes
  • Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is al dente
  • Pour in the palm oil and cook for another 5 minutes
  • Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes
  • Remove from the heat and serve the soup hot.
  • You can accompany it with Garri, wheat, pounded yam or any swallow.


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