9jakitchenblog
February 8, 2024

Introduction

How to make Ofe Owerri is a delightful journey into one of Nigeria’s most cherished soups, known as the “king of soups” among the Igbo people. Ofe Owerri is not just food; it is tradition, comfort, and a celebration of culture on a plate. Made with assorted meats, fresh vegetables, and thickened with cocoyam (ede), this rich delicacy is popular for festive occasions, family gatherings, and cultural ceremonies.

If you’ve ever wanted to learn how to make Ofe Owerri the authentic way, this guide gives you all the steps, ingredients, and tips you need to recreate the magic in your kitchen.

What is Ofe Owerri?🥘

Ofe Owerri is a traditional Igbo soup originating from Owerri, the capital of Imo State in southeastern Nigeria. The name literally translates to “soup of Owerri.” It is often regarded as the king of soups due to its rich variety of ingredients, including meats, fish, vegetables, and thickener. All blended into one luxurious dish.

Unlike lighter Nigerian soups, Ofe Owerri is hearty, thick, and deeply flavorful. It reflects the Igbo culture’s emphasis on generosity, as the soup is often cooked with multiple proteins and shared during festivals, weddings, or when entertaining guests. To the Igbo people, serving Ofe Owerri is more than just giving food—it is a way of showing love, respect, and hospitality.

Ingredients for Ofe Owerri🥘

Proteins (choose a combination):

Goat meat
Beef
Assorted meat (shaki, kpomo)
Dry fish
Stockfish
Snail (optional)

Other Ingredients:

10 pieces of cocoyam (ede) – boiled and pounded (or use cocoyam flour as an alternative)
1 cup palm oil
2 tablespoons ground crayfish
2 seasoning cubes (Maggi or Knorr)
1 tablespoon ground pepper
Bitterleaf (washed and squeezed) or ugu leaves
Salt to taste

Equipment Needed🔪

Cooking pot
Wooden spoon
Mortar and pestle (for pounding cocoyam)
Kitchen knife
Chopping board

Step-by-Step Guide: How to Make Ofe Owerri🍲

Step 1: Prepare Your Protein

Wash your meat thoroughly. Season with salt, seasoning cubes, and pepper.
Boil until tender, starting with the tougher meats like goat meat and shaki before adding softer ones like kpomo and fish.

Step 2: Thicken the Soup

Peel, boil, and pound cocoyam until smooth (or use cocoyam paste/flour).
Add the boiling stock in small lumps, stirring until the soup thickens and the stock is dissolved.

Step 3: Add Palm Oil and Crayfish

Pour in the palm oil and allow it to blend into the cocoyam base.
Add crayfish and ground pepper for that signature Nigerian flavour.

Step 4: Add Vegetables

Introduce bitterleaf (or ugu leaves) and allow to simmer for about 5 minutes.
Bitterleaf gives Ofe Owerri its authentic taste, but ugu can be used for a milder flavour.

Step 5: Final Taste and Serve

Adjust seasoning, stir well, and let simmer for a few minutes.
Your Ofe Owerri is ready to be enjoyed with pounded yam, fufu, or semovita. 😋

Ofe Owerri

Tips for Making the Best Ofe Owerri💡

Use stockfish and dry fish for a more authentic traditional taste.
If bitterleaf is too strong for you, wash it multiple times before cooking.
Always allow the cocoyam to fully dissolve before adding vegetables.
Fresh palm oil makes the soup richer and more flavorful.

Nutritional Information (Approximate per Serving)🍴

Calories: ~350 kcal
Protein: 28g
Fat: 22g
Carbohydrates: 18g
Fiber: 5g
Sodium: 420mg

(Values are estimated. Source: Bentham Science ↗)

Ofe Owerri Recipe

Ofe Owerri (Owerri Soup)

Ofe-Owerri is a highly-regarded and expensive traditional soup in Nigeria known for its rich blend of flavours and health benefits. The soup is prepared using a variety of indigenous vegetables, including Oha (Pterocarpus soyauxi), Ukazi (Gnetum africanum), Uziza (Piper guineense), and cocoyam (Colocasia esculenta). These ingredients are carefully selected for their unique nutritional and therapeutic qualities. Combined with other spices and seasonings, they create a delicious aromatic soup famous across Nigeria and beyond. Ofe-Owerri is a true culinary masterpiece that embodies the rich cultural heritage of Nigeria and its people.

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Prep Time 15

Cook Time 40

Total Time 55

Course Dinner, Lunch, Soup

Cuisine African/Nigerian

Servings 6 People

Ingredients

600 g animal proetin Try cow tripe and pomo
1 big dry fish
1 medium stockfish
Handful of periwinkles use when available.
6 pieces of snail wash properly
10 corms of cocoyam (uri ede) enough cocoyam paste to achieve a medium thickness for the soup.
3 cooking spoon of palm oil
1 bundle of vegetable: you can choose from pumpkin leaf, oha, uziza, and okazi/utazi. you can use more than one if you wish. vegetables should not be too much in the soup.
salt add to taste
3 habanero pepper in the absence of habanero pepper, cayenne pepper is good.
3 tbsp crayfish
2-3 stock cubes add to taste

Instructions

Pre Cooking Preparation

Place the meat and fish in a pot of boiling water, along with some flavorful seasoning cubes. Allow them to simmer until thoroughly cooked and tender, ready to be served as a delicious and satisfying meal.
Cook the cocoyam until it is soft. Peel it and pound it into a smooth paste using a mortar. Alternatively, you can utilize a blender as shown in the video below.
Pick any vegetables you like, rinse and chop ugu into tiny pieces, and slice the okazi thinly.
After soaking the dried fish in water, clean, de-bone, and break it into small pieces.
Chop the habanero pepper into pieces.

Cooking Directions.

Place the boiled meat on the heat with slightly less liquid than the meat and fish level in the pot.
Add the crayfish and the dried fish to the pot. Cover the pot and let the ingredients boil together.
Once the liquid in the pot reaches boiling point, gradually add in the lumps of cocoyam paste and pour in the palm oil. After adding the ingredients, cover the pot and let it continue cooking over high heat.
Once the soup thickens. take off the undissolved cocoyam paste.
Add the chopped pepper and the vegetables
Cover the pot, when the point boils gain, add salt if necessary.
Pour the soup into a cool bowl to preserve the freshness of the vegetable.
Serve the ogbono soup hot with your choice of swallow (such as fufu or pounded yam) or rice.

Notes

You can serve ofe Owerri (Owerri soup) with any swallow. You can select from garri, fufu, semo, amala, pounded yam, wheat, etc.
Preparing the ingredients beforehand is essential to ensure the soup cooks appropriately, as the cooking process will be fast-paced.
Be careful not to overcook the greens, which can alter their colour.
Click here to order.

Keyword Ofe Owerri

Nutritional Value of Ofe Owerri:

Proteins: Ofe Owerri soup is typically prepared with diverse protein sources, including meat, fish, and sometimes legumes, which provide the essential amino acids necessary for bodily functions.
Vegetables: The soup often incorporates a variety of leafy greens, rich in vitamins A, C, and K, as well as important minerals such as iron and calcium.
Healthy Fats: The soup’s preparation with palm oil contributes to healthy fats, which are vital for energy and the absorption of fat-soluble vitamins.
Carbohydrates: When served with side dishes, such as fufu or pounded yam, it provides complex carbohydrates that serve as a source of energy.

Health Benefits of Ofe Owerri:

Digestive Health: The fiber content from vegetables contributes to improved digestive health and regular bowel function.
Immune Support: The vitamins and antioxidants found in the leafy greens help bolster the immune system, enhancing the body’s ability to fight infections.
Bone Health: The calcium present in vegetables and protein sources is beneficial for maintaining bone density and overall skeletal health.
Heart Health: The inclusion of heart-healthy fats from palm oil can support cardiovascular health when consumed in moderation.
Weight Management: The combination of protein, fiber, and healthy fats can promote satiety, aiding individuals in managing their weight effectively↗.

If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.

Frequently Asked Questions (FAQs)❓

1. What is Ofe Owerri made of?

👉Ofe Owerri is made of assorted meats, fish, cocoyam as a thickener, palm oil, crayfish, and vegetables like bitterleaf or ugu.

2. What is the best swallow for Ofe Owerri?

👉It pairs best with pounded yam, but you can also enjoy it with fufu, eba, or semovita.

3. Can I use achi instead of cocoyam?

👉Yes, achi can be used as an alternative thickener, but cocoyam gives a more authentic flavour.

4. Is Ofe Owerri healthy?

👉Yes, it is protein-rich, packed with leafy vegetables, and provides good fats from palm oil when eaten in moderation.

If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.

How to make egusi soup (boiled method)
How to make bitterleaf soup (ofe onubu).
How to make okra soup (ofe okwuru)
How to make fisherman’s soup
How to make seafood okra soup
How to make oha soup (ofe oha)
How to make ogbono soup (ofe ogbono)

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