Native soup is called different names in different parts of the country. In the South, South South particularly, it's called afia efere. The ibo's call it ofe nsala and so on. It goes better with pounded yam, tuwo and amala than garri (eba). In English language we call it white soup because of the lack of palm oil, though sometimes I add just a drop for bright colour. This is one soup you cannot taste and dump. It is like magnetic, taste Nigerian native soup with swallow and you are hooked for life. Really really delicious.

Native soup is one of the easiest soups to cook because it has only 2 major ingredients. The rest are optional and one can always add and reduce but the taste remains the same if the 2 major ingredients are added: I enjoy it most without meat, just fish and other sea food:
MAJOR INGREDIENTS:
1. PEPPER LEAF (UZIZA)
2. SMALL PORTION POUNDED YAM, ACHI OR POUNDED COCOYAM FOR THICKENING

OTHER INGREDIENTS:
Cat fish
periwinkle
seasoning stock
pepper
salt
onion for steaming the fish
stock fish
crayfish
water of course

Once you have the base like when cooking any other Nigerian soups, check for salt and seasoning. Also add a few drops of oil to the base if like me you prefer the soup with colour. The last ingredients are the pounded yam or cocoyam and the hot leaf (uziza). A tablespoon of pounded yam should be ok if the soup is not in a very big pot.
Stir until thickened before turning off the heat. You can get a more detailed recipe on wives connection blog
RECIPE SOURCE: http://www.wivestownhallconnection.com/2016/07/nigerian-native-soup-how-to-cook-native.html

More Native soup Recipes: http://www.wivestownhallconnection.com/2016/07/nigerian-native-soup-how-to-cook-native.html