Ofe Ugba is Okro Soup with a twist. While meat and fish are the two major sources of protein found in Nigerian soups, Ofe Ugba comes with an extra protein, Ugba. Ugba adds character to Okro Soup. It also gives it a deliciously different taste. Ofe Ugba can also be called Ofe Ukpaka or Shredded Oil Bean Soup.
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This soup which is popular in Imo and Abia States can be prepared with garden egg leaves, Uziza leaves or Ugu leaves. Please note that as always, the quantity of ingredients used in preparing soups depends on your taste and the quantity of soup that you want to make.
How to Prepare
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The first step in soup making is preparing the ingredients. So, rinse the meat and put it in a clean pot. Peel and dice two medium sized onions. Season the meat with some of the onions; add pepper, seasoning cube and salt. Set the gas on low heat. Allow the meat to cook in its juice for about seven minutes then add a little water to the pot. Rinse the dry fish and stock fish in lukewarm water as they might contain dirt or fine sand. Add the stock fish to the pot. Cook the beef and stock fish till tender. Debone the dry fish and set aside for later use.
Rinse the okro and cut it into tiny bits. Rinse the habanero pepper and the crayfish then blend them alongside ogili okpei. Rinse the Uziza leaves thoroughly to eliminate sand. Slice the vegetable and set it aside for later use.
Once your meat and stock fish is ready, add water to the pot. Please, this soup is not meant to be watery so the quantity of water added to the pot should be small. Afterwards, add the onions, dry fish & the blended ingredients to the pot. Add the ugba, palm oil, seasoning cube and salt. Cover the pot and allow the content to continue cooking on medium heat. Stir often to avoid burning. When there’s very little water left in the pot, add the okro and the Uziza leaves. Stir the pot; taste and adjust the seasoning if need be. Turn off the heat and serve the Ofe Ugba with any swallow of your choice.
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