The ingredients for making Ofe Owerri can be easily procured from most local markets within Nigeria. So, if you want to make this signature soup of the Owerri people but don’t know how to go about it, let me share my recipe with you.
Assorted meat (beef, kpomo, shaki, cowleg, snail)
1 wrap of locust beans
How to Cook
The first step in making this soup is to boil the cocoyam. Please note that cocoyam is boiled with its skin.
Next, rinse the meat very well to get rid of
When the cocoyam is tender, turn off the heat and peel the back. You can either blend the cocoyam with a food processor or pound with pestle and mortar till it’s smooth. Then blend crayfish and pepper. Rinse and slice the
Add palm oil, locust bean and the blended ingredients to the pot. Allow the soup to come to a boil. Taste for salt and seasoning and adjust if necessary. Add the dry fish to the pot as well as the cocoyam yam paste. This paste is the thickener used in cooking this soup. I usually add the cocoyam in lumps for easy dissolution. Also, note that your preferred consistency for this soup determines the quantity of cocoyam you put. If you want your soup thick, add more cocoyam. If you want it watery, add less cocoyam.
Once the cocoyam paste is dissolved, add the smoked fish. Stir in the okazi leaves. Leave it to simmer for about three minutes. Add the ugu leaves, stir again and turn off the heat.
Food is ready. You can enjoy this soup with pounded yam,
Featured image source: Pulse.ng