How I cook my favorite soup and it’s came out so nicely and delicious
How I cook my favorite soup and it’s came out so nicely and delicious 😋 is a medium Nigerian recipe that serves 4. 250 calories per serving. Recipe by Richydiva on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $24.89 total, $6.22 per serving
Ingredients
- 500 g Water Clams (cleaned and shells removed)
- 300 g Fresh Fish Fillets (cut into bite‑size pieces (catfish or tilapia))
- 4 pcs Garlic Cloves (peeled and pounded)
- 1 tsp Black Pepper (freshly ground)
- 4 cubes Maggi Seasoning Cubes (dissolved in water)
- 1 tsp Salt (to taste)
- 1 large Onion (diced (referred to as aono))
- 2 tbsp Vegetable Oil (for sautéing)
- 200 g Okra (sliced (referred to as oya))
- 1 cup Lima Beans (pre‑cooked or canned (referred to as lucas beans))
- 2 tbsp Crayfish Powder (toasted and ground)
- 1-2 pcs Scotch Bonnet Pepper (chopped (referred to as perinko), adjust heat to taste)
- 4 cup Water (for broth)
- 2 cup Spinach Leaves (chopped (referred to as aporoku), optional)
Instructions
Prepare Aromatics
Pound the garlic cloves together with the black pepper until a coarse paste forms.
Time: PT5M
Season Base Broth
In the large pot, dissolve the Maggi cubes and salt in 2 cups of water. Bring to a gentle simmer.
Time: PT5M
Temperature: Medium heat
Sauté Onion
Add the diced onion and vegetable oil to the pot. Sauté for 3–4 minutes until the onion becomes translucent.
Time: PT5M
Temperature: Medium heat
Steam the Fish
Place the fish pieces in the steamer basket together with the garlic‑pepper paste. Steam over simmering water for 8 minutes.
Time: PT8M
Air‑Fry for Texture
Pre‑heat the air fryer to 180°C. Transfer the steamed fish to the air fryer basket and cook for 5 minutes to give the pieces a firmer texture.
Time: PT5M
Temperature: 180°C
Build the Soup Base
Add the fish cooking liquid (steam water) to the pot, then pour in the remaining 2 cups of water. Bring the mixture to a boil.
Time: PT5M
Temperature: High heat
Add Remaining Ingredients
Stir in the okra, lima beans, spinach (if using), crayfish powder, and chopped Scotch bonnet pepper. Cover and simmer for 15 minutes.
Time: PT15M
Temperature: Medium‑low heat
Finish with Clams
Add the cleaned water clams to the pot. Cook for an additional 2 minutes until the clams open.
Time: PT2M
Temperature: Medium heat
Season and Serve
Taste the soup and adjust salt or pepper if needed. Ladle into bowls and serve hot with boiled yam, plantain, or rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Pescatarian, Gluten‑Free (if using gluten‑free Maggi)
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Water Clams: Mussels, Shrimp
- Instead of Fresh Fish Fillets: Tilapia, Cod
- Instead of Garlic Cloves: Garlic paste
- Instead of Black Pepper: White pepper
- Instead of Maggi Seasoning Cubes: Chicken bouillon
- Instead of Salt: Sea salt
- Instead of Onion: Shallots
- Instead of Vegetable Oil: Palm oil, Canola oil
- Instead of Okra: Zucchini
- Instead of Lima Beans: Black‑eyed peas, Cannellini beans
- Instead of Crayfish Powder: Shrimp powder
- Instead of Scotch Bonnet Pepper: Habanero, Thai chili
- Instead of Spinach Leaves: Kale, Collard greens
Equipment Needed
- Large Pot
- Air Fryer
- Steamer Basket
- Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Pounding garlic and pepper into a paste
- Steaming the fish with the aromatics
- Air‑frying the fish briefly to achieve firm texture
- Ensuring clams are fully opened before serving
Chef Tips from the Video
- Toast the crayfish powder lightly before adding for deeper umami flavor.
- For extra heat, add a pinch of ground cayenne along with the Scotch bonnet.
- Serve with a side of boiled plantain or fufu for a traditional experience.
Troubleshooting
Clams do not open.
Discard any unopened clams as they may be unsafe to eat.
Soup is too thick.
Add a little more water or broth and simmer for a couple more minutes.
Fish becomes mushy.
Do not over‑steam; keep steaming time to 8 minutes and finish with a quick air‑fry to firm the texture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size containers for up to 2 months; reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑cook the lima beans and store them in the fridge.
- The broth can be prepared a day ahead; keep it chilled and add fresh ingredients when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Clam and Fish Soup in Nigerian cuisine?
Seafood soups like this one are staples in coastal Nigerian communities, especially among the Ijaw and Efik peoples. They celebrate the bounty of the Atlantic and are traditionally served during festivals, weddings, and communal gatherings.
What are the traditional regional variations of Nigerian seafood soup across different states?
In the Niger Delta, the soup often includes palm oil and local spices, while in the southeastern regions it may feature thickened okra and leafy greens like bitterleaf. The core ingredients—fish, clams, and crayfish—remain consistent.
How is authentic Nigerian Clam and Fish Soup traditionally served?
It is traditionally ladled over boiled yam, plantain, or pounded cassava (fufu). The soup is eaten with the hands, using the starchy side to scoop up the flavorful broth.
What occasions or celebrations is Clam and Fish Soup traditionally associated with in Nigerian culture?
The soup is popular at wedding feasts, naming ceremonies, and holiday celebrations such as Christmas and New Year in coastal regions, symbolizing prosperity and abundance.
How does Clam and Fish Soup fit into the broader Nigerian cuisine tradition?
It exemplifies the Nigerian love for hearty, broth‑based dishes that combine protein, vegetables, and bold spices. The use of crayfish powder and Maggi seasoning reflects the blend of indigenous and colonial influences in modern Nigerian cooking.
What are the authentic traditional ingredients for Nigerian Clam and Fish Soup versus acceptable substitutes?
Authentic ingredients include fresh water clams, catfish or tilapia, okra, crayfish powder, and Maggi cubes. Substitutes can be mussels for clams, cod for fish, zucchini for okra, and shrimp powder for crayfish.
What other Nigerian dishes pair well with Clam and Fish Soup?
Pairs beautifully with boiled yam, plantain, pounded yam (fufu), or garri. A side of fried plantain (dodo) or a simple salad of sliced cucumber and tomatoes also complements the soup.
What makes Clam and Fish Soup special or unique in Nigerian cuisine?
The combination of sea‑derived proteins (clams, fish, crayfish) with the mucilaginous texture of okra creates a rich, silky broth that is both comforting and nutritionally dense, a hallmark of coastal Nigerian cooking.
What are the most common mistakes to avoid when making Clam and Fish Soup at home?
Common errors include over‑steaming the fish, which makes it mushy, and adding too many Maggi cubes, which can overpower the delicate seafood flavor. Also, be sure the clams are fully opened before serving.
Why does this Clam and Fish Soup recipe use a short air‑fry step instead of deep‑frying the fish?
Air‑frying gives the fish a firm texture without adding excess oil, preserving the lightness of the soup while still providing a pleasant bite. Deep‑frying would make the broth greasy.
What does the YouTube channel Richydiva specialize in?
The YouTube channel Richydiva focuses on easy-to‑follow African home‑cooking tutorials, especially Nigerian comfort foods, with an emphasis on flavorful soups, stews, and one‑pot meals for everyday cooks.
Last updated: August 15, 2026
