SOUP RECIPES (OFE DI NA NWAYI) LOVER’S SOUP

SOUP RECIPES (OFE DI NA NWAYI) LOVER’S SOUP

Ofe Di Na Nwayi literally means ''husband and wife soup'' in Igbo language. This soup is not so popular among the young easterners of Nigeria (where the soup originated from).
According to the elders, it is a traditional ''Lovers Soup'' that is served to newly married couples as their first meal together, during or right after their traditional marriage.
One of the ingredients for  Ofe Di Na Nwayi is the ''heart of a cow'' which is said to signify love. The soup can also be served on Valentine's day. The soup is very tasty and delicious. You'll surely enjoy it.

 

Ofe Di Na Nwayi Ingredients for 
- Heart of a cow(cut into pieces) (substitute the heart with 10 pieces beef or chicken meat )
- 1 Large sized smoked fish
- 1 stockfish head or 2 medium sized pieces stockfish parts
- 2 handful Egusi seeds or Ofor or Achi (to thicken the soup)
- 2 handful Uziza leaves (some folks use Okazi/ukazi leaves )
- 1 tablespoonful ground crayfish
- 2 cooking spoonful palm oil
- 1 small onion bulb (chopped)
- ground dry pepper/chopped scotch bonnet(atarodo)(to taste)
- 1 stock cube/seasoning cube or seasoning powder
- Salt to taste

 Okazi can also be used for this soup, but Uziza leaves give the soup a great flavor.

Preparation
- First place the egusi or achi  or ofor in a blender and grind until smooth. Set aside for later use.
- Wash and remove bones from the smoked fish, and set aside for later use.

Cooking Direction
1. Wash and season the stock fish and cow heart (or beef  ) with chopped onions, stock cube and salt to taste. Cook the meat in it's juice for 5 minutes , then add a little water and leave to cook until tender.

2.  Add a cup of water to the cooked meat and stockfish, add the palm oil, ground egusi or achi, ground pepper and ground crayfish; mix thoroughly, and if the consistency is too thick, add more water.

Leave to boil for 10- 15 minutes, stirring constantly, to prevent burning at the bottom. If you're using achi, first dissolve in cold water before adding to the soup.
                                     

3. Now, add the cleaned smoked fish and the shredded ukazi or uziza leaves.
  Taste for salt , mix thoroughly and leave to simmer on low heat for 5-10 minutes, depending on the leaf you're using.  Then stir thoroughly and put off the heat. Note: okazi leaves are tough, that is why you have to simmer for up to 10 minutes.

 Serve  with Amala, Elubo, Pounded yam, Fufu (akpu), Eba (Garri) or Tuwo Shinkafa .