Calabar Fisherman's Soup (Efik Oto)
A deeply coastal soup from the fishing communities of Calabar, built on a base of fresh whole fish, crab, and periwinkles in a light, spice-infused broth. Unlike the richer inland soups, fisherman's soup celebrates the freshness of riverine ingredients — seasoned with uziza, uda, and atama-style aromatics, it reflects the Efik people's intimate relationship with the Cross River and its creeks.
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Servings
5
Cuisine
Nigerian Efik
310kcal
Calories
38g
Protein
5g
Carbs
14g
Fat
2g
Fiber
How to Make It
- 1
Season catfish steaks with salt, blended pepper, and ground ehuru. Set aside to marinate for 15 minutes.
- 2
In a wide pot, combine water, palm oil, onion slices, uda seeds, ground crayfish, and smoked prawns. Bring to a boil over medium-high heat. Cook for 8 minutes to build the broth base.
- 3
Add the crab halves and periwinkles to the broth. Cook for 10 minutes.
- 4
Gently place the marinated catfish steaks into the broth. Do not stir — shake the pot gently to prevent sticking. Add seasoning cube and salt.
- 5
Cover and simmer on medium heat for 12–15 minutes until fish is cooked through but still holding shape. Avoid over-stirring to keep the fish intact.
- 6
Add shredded uziza leaves in the last 3 minutes of cooking. Taste and adjust seasoning.
- 7
Serve hot in deep bowls. This soup pairs beautifully with agidi, white rice, or eba.
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