Nigeria / Soup
Ofe Owerri
Ofe owerri is a popular Igbo soup indigenous to the people of Owerri, Nigeria. It is made from either ugu or okazi vegetables. Many different recipes and variations are possible.
Ingredients
- assorted meat, beef, goat, cow tripe, etc.1 kg
- seasoning cubes4–6 cube
- water3–4 cup
- dryfish, smoked fish, or stockfish, or smoked fish or stockfish500 g
- cocoyam paste1 cup
- palm oil1 cup
- crayfish, ground3 tbsp
- ogiri, fermented melon seed paste2 tbsp
- fresh bell pepper or chile pepper, fresh
- okazi or uziza leaves, or uziza leaves; thinly sliced1 cup
- ugu leaves, chopped2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Clean the meats and dryfish, and cut into pieces.
Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.
Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.
Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.
Add okazi leaves, and simmer for 3 minutes.
Stir in ugu leaves, and simmer for 2–3 minutes.
Taste and adjust seasoning. Serve hot with pounded yam or fufu.
