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Ofe Owerri

Ofe Owerri — a soup recipe, 11 ingredients, about 15 min.

Serves 6 · 15 min · Soup

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 kg assorted meat (beef, goat, cow tripe, etc.)
  • 4–6 seasoning cubes
  • 3–4 cups water
  • 500 g dryfish, smoked fish, or stockfish
  • 1 cup cocoyam paste
  • 1 cup palm oil
  • 3 tablespoons ground crayfish
  • 2 tablespoons ogiri (fermented melon seed paste)
  • Fresh bell pepper or chile pepper
  • 1 cup okazi or uziza leaves, thinly sliced
  • 2 cups ugu leaves, chopped

Steps

  1. Clean the meats and dryfish, and cut into pieces.
  2. Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.
  3. Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.
  4. Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.
  5. Add okazi leaves, and simmer for 3 minutes.
  6. Stir in ugu leaves, and simmer for 2–3 minutes.
  7. Taste and adjust seasoning. Serve hot with pounded yam or fufu.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0