SOUP RECIPES (OFE OWERRI)
Ofe Owerri, is one of the expensive soups. It is very delicious and tasty. It has a high nutritional value because of the different vegetables that are involved.
Ofe Owerri
means Owerri Soup in translation. This soup is indigenous to the people of
Owerri, Imo State (South-Eastern Nigeria), however, you must not be from this
town before you enjoy this soup. It’s extremely delicious and definitely
adaptable to any palette. It is basically made with assorted fish and mixed
green vegetables.
When it comes down to the type of vegetable to use, it is actually a matter of preference. Two different types of vegetables are commonly used for Ofe Owerri, which can be a mixture of any of these; Ukazi(okazi) & Ugu, Ora(oha)&Ukazi(okazi) or Ugu&Oha. In the absence of Ugu, Oha and Okazi, Spinach leaves can be used.
Ingredient for Ofe Owerri
- Cow (assorted meat)
When it comes down to the type of vegetable to use, it is actually a matter of preference. Two different types of vegetables are commonly used for Ofe Owerri, which can be a mixture of any of these; Ukazi(okazi) & Ugu, Ora(oha)&Ukazi(okazi) or Ugu&Oha. In the absence of Ugu, Oha and Okazi, Spinach leaves can be used.
Ingredient for Ofe Owerri
- Cow (assorted meat)
- 2 large smoked fish (preferebly Asa Fish)
- 3 medium pieces Stock Fish
- 3 medium pieces Stock Fish
- 6-10 Snails
- 4 cocoyam corms (ede) OR 2 cookingspoonful pounded Cocoyam paste
- 2
handful Okazi leaves( if you use dried okazi, grind in blender before use)
- 2 handful Pumpkin (Ugwu) leaves OR Spinach Or Oha/Ora leaves
- 2 cooking spoonful Palm oil
- 2 Stock cubes
- Salt / Pepper to Taste
- 2 handful Pumpkin (Ugwu) leaves OR Spinach Or Oha/Ora leaves
- 2 cooking spoonful Palm oil
- 2 Stock cubes
- Salt / Pepper to Taste
- 1 spoon
of ogiri (optional)
Before cooking Ofe
Owerri
- Wash and shred the vegetables and leave to strain in a colander/sieve. Set aside
- Boil the cocoyam corms until soft and pound/blend to form a paste. Set aside
- Rinse the Dried prawns and set aside
- Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces. Then Set aside.
- Wash the beef and the stock fish and place in a pot
- Wash and shred the vegetables and leave to strain in a colander/sieve. Set aside
- Boil the cocoyam corms until soft and pound/blend to form a paste. Set aside
- Rinse the Dried prawns and set aside
- Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces. Then Set aside.
- Wash the beef and the stock fish and place in a pot
To Prepare the Soup
- Season the meat and stock fish with stock cube, salt and any of your favorite meat seasoning. Add a little water and leave to cook until tender. You can add more water if need be.
- Add the cleaned dried prawns, pepper, stock cube and palm oil.
Mix thoroughly and add the cocoyam paste, bit by bit. Cover and leave to cook until the cocoyam paste dissolve completely. Stir continuously so that the soup doesn't burn at the bottom.
- Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).
- Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu/Spinach/Oha leaves.
- Simmer for 3 minutes and add salt to taste, and your delicious Ofe Owerri is ready.
- Season the meat and stock fish with stock cube, salt and any of your favorite meat seasoning. Add a little water and leave to cook until tender. You can add more water if need be.
- Add the cleaned dried prawns, pepper, stock cube and palm oil.
Mix thoroughly and add the cocoyam paste, bit by bit. Cover and leave to cook until the cocoyam paste dissolve completely. Stir continuously so that the soup doesn't burn at the bottom.
- Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).
- Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu/Spinach/Oha leaves.
- Simmer for 3 minutes and add salt to taste, and your delicious Ofe Owerri is ready.
Ofe Owerri is usually served with Akpu(fufu), pounded yam or Eba, but you can also enjoy this rich soup with any other bolus meals .
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