Ofe Owerri (Owerri Soup) Recipe
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.
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.
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