Soups and pots · signature
Fisherman soup.
A clear, fiery broth the way it is cooked on the beach at Ibeno: fresh fish, prawns, periwinkle and crab, with uziza, scent leaf and a lot of pepper. Best shared, with a swallow.
How we cook it
From the board to the table.
The stock
Fish heads and prawn shells simmer for three hours from nine in the morning.
Pepper and leaves
Fresh scotch bonnet, uziza seed and leaf, and a handful of scent leaf go in at the end.
The seafood
Chunks of the day's fish, whole prawns, periwinkle in the shell and a cracked mangrove crab.
Short and hot
Cooked to order in eight minutes so the fish stays whole and the broth stays clear.
To the table
In a clay pot, still bubbling, with a bowl for the shells.
Gallery
A closer look.
Example photos for this demo. Tap to enlarge.
Questions
About this dish.
Why is it called fisherman soup?
It is the soup cooked on the beach with whatever the nets brought in, quick, peppery and without thickener.
Is it very spicy?
Yes, it is meant to be. We can make a gentler pot if you ask when you order.
Can I have it without shellfish?
We can make it with fish only, but tell us about any allergy, as the pot and stock are shared.
Can I order a large pot for a party?
Yes, for 6 or 10 people, with 24 hours notice. Ask on WhatsApp.
Hungry yet?
Come in for it, or have it sent home.