Fisherman Soup is a type of soup popularly eaten by the south-southerners; riverine people like those from Delta, Bayelsa, Rivers, Akwa-Ibom and Cross-River.
According to a story, during the primitive time, when the fishermen came from fishing, their customers (fish sellers in the market who bring garri, pepper, oil, salt and other ingredients to the fishermen) came to the shore to buy off all the bigger fishes in exchange for what they have brought with them. It was a kind of trade by barter system.
After selling all the bigger fishes, the remnant (usually the small fishes at the base of the boat) was what the fishermen cleaned up, cooked by adding a little palm oil, pepper, salt and sometimes thickener (soaked garri or crushed fresh tomatoes).
It was considered a poor man’s food, considering the fact that it was prepared from the remaining fish from the base of the boat when the bigger fishes sold out.
However, today, the reverse is the case.
Exciting, isn’t it?