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  • Ofe-Owerri Recipe

    Ofe owerri is a tasty Nigerian soup which is native to Igbos from Imo State, South-eastern Nigeria especially those from owerri which is the state capital. In english, ofe owerri means Owerri soup. And just as any Nigerian soup, you can use any type of fish, beef or assorted meat you choose to use and still get wonderful results.

    Cooking Time : 0 hrs 50mins
    Servings : 5
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    • A handful Ukazi
    • 7 Uziza leaves
    • 600g Red beef : goat meat is usually perfect for this soup
    • 1 medium sized Stock fish "okporoko" - I used the head
    • 1 medium Smoked fish or dry fish
    • 2 tbsp. Dry pepper or 2 fresh pepper - I used yellow pepper
    • 2 cooking spoons Palm oil
    • 3 small sized Red Cocoyam
    • 1 cooking spoon Cray fish
    • 1 cooking spoon Periwinkles "Isam" - Optional
    • 3 Seasoning cubes
    • Step 1: Wash the Ukazi and Uziza leaves with clean water, Slice thinly and set aside
    • Step 2:For this soup, i used the cocoyam that is usually eaten raw with oil known as the red cocoyam and not Ede ofe, the type used to thicken oha soup. Wash and place the cocoyam with the skin still intact in a small pot. Add clean water and boil for about 10 minutes. Once the yam is cooked, the skin can easily be removed with bare hands though this is best done while the cocoyam is still hot. place the peeled cocoyam in a mortar and pound with a pestle. Once the cocoyam looks smooth, set aside.
    • Step 3: Wash the beef with clean water and place in the pot. Soak the stock fish "Okporoko" in hot water for about 10 minutes. This helps soften it as well as get rid of whatever might be living within. Rinse thoroughly with clean water and place in the pot. Rinse the dry fish and place in the pot. Add the seasoning, pepper, salt to taste and just enough water to cover the content of the pot. Cover the pot and cook for about 30 minutes. If you're using fresh pepper, you can add it "whole" as shown in the picture and remove once the meat is cooked.
    • Step 4:Add the cocoyam and stir, leave to cook and thicken for about 10 minutes. Add the palm oil and crayfish and leave to cook further
    • Step 5:Gently add the periwinkles, sliced Uziza and Okazi leaves and leave to cook for 10 minutes Turn off the burner and serve with your favorite "swallow". This soup is traditionally served with Akpu.
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