Tag Archives: african soup

Ofe owerri

Ofe Owerri Soup (From Imo State)

At the start of each week, I usually like to make any native soup from a different tribe. I enjoy it with soft but hot millet flour or semolina and I have never regretted making a particular soup.

But this week after making Edikang  Ikong, I lost appetite for it and wished I had made another kind of soup. I caught sight of Ofe Owerri  online and immediately started salivating, my appetite increased like I have not eaten for days. This would be my next soup to make.

Ofe Owerri soup is popularly eaten by the Imo indigens, from South-eastern Nigeria and the Owerri people have certainly owned this one with pride. Here is the recipe for this delicious soup.

Ofe Owerri or Owerri soup can be prepared with any type of assorted meat with smoked fish and with two kinds of vegetable combination, either with Ugu and Uziza, Ukazi and Uziza or Oha and Uziza leaf. So ensure you add uziza leaf to whichever leaf you choose to use.


Smoked fish
Stock Fish
4 cocoyam tuber OR 2 cooking spoonful pounded Cocoyam paste
2 handful Okazi leaves( if you use dried okazi, grind in blender before use)
2 handful Ugwu leaves
2 cooking spoonful Palm oil
2 Stock cubes
Salt to Taste
Pepper to Taste


Wash and shred the vegetables and leave to strain in a sieve. Set aside

Boil the Cocoyam tuber until soft and pound/blend to form a paste. Set aside

Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces.Set aside.

Wash the beef and the stock fish and place in a pot

To prepare the soup

Season the meat and stock fish with stock cube, salt and any of your favourite meat seasoning. Add a little water and leave to cook until tender. Add the cleaned dried pepper, stock cube and palm oil.

Mix thoroughly and add the Cocoyam paste in bit. Cover and leave to cook until the Cocoyam paste dissolve completely. Stir at interval so that the soup doesn’t burn at the bottom.

Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).

Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu  or Oha leaves.

Simmer for 5 minutes and add salt to taste, and your delicious Ofe Owerri is ready.

Served with pounded yam or Eba or wheat meal. Enjoy!

Janga soup (Jamaican soup)

Janga Jamaica Soup

Jamaican are known and cherished for their varieties of soup ranging from red peas, chicken foot, chicken soup and including janga soup which means crayfish or shrimp soup.

I would have love to share the recipes but unfortunately, most of it ingredient are not known in Nigeria like Cho cho or pimento grains etc and without this, the soup isn’t complete. So on a second thought, i decided to share the pic.

Photo credit: the-sweet-life-ja




Jamaican soup

Jamaican Chicken Soup

In Jamaica, soup is a tradition most families find themselves having several times a week for lunch or dinner. It is also used to entertain guests as well because it’s a hearty meal.

Traditional Jamaican soups comes in  varieties  like pumpkin soup, beef soup, pepperpot soup etc.   And it’s partly made up of healthy fruit such as carrot and vegetable like legumes.

So  if you find yourself in Jamaica, This is one meal you would love to taste. This soup when eaten brings everyone lots of joy!

Photo credit: cook like a Jamaican




Gizzard Pepper Soup


Ever wondered a different way of enjoying pepper soup apart from the regular catfish and goat meat pepper soup?

Gizzard pepper soup isn’t just delicious to have but a real medicinal soup for cleansing the bowel because of its peppery nature.

This dish is not beneficial to only women that have just given birth, it is also good for nourishing and repairing of worn out tissues in the body.

Those suffering from anaemia can benefit from consuming this dish because of its high content of iron, vitamin B1, B2, B6, B12, and protein.

It is advised to take chicken gizzard in moderation because of its high cholesterol content, which can be harmful to health. 

Here is my tasty gizzard pepper soup enjoyed as starter. 


1kg Chicken gizzard               

3 table spoons Ground pepper                

 1 small bulb Onion                              

1 table spoon pepper soup spice (Ground Uda)

1 small bunch Effirin (scent leaves)     

1 litre Water                               

1 Seasoning cube                 

Salt to taste


Wash the gizzard and remove the hard skin. Cut each into two and place in a pot.

Add the chopped onions, salt and seasoning cube and steam for about 10 minutes.

Add the pepper, uda/spice, and leave to boil for another 15 minutes.

Wash the effirin leaves, cut and add to the pepper soup.

Reduce the heat and simmer for about 5 minutes.

Stir and add salt to taste.

Serve hot with your choice of cold drink or beer.

Palm Kernel Nut


The palm kernel is the edible seed of the oil palm tree. Oil Palm products include Palm Oil, Palm Kernel Oil, and Palm Kernel. 

The oil that is derived from palm kernel are used for cosmetic product making and other vital industrial purposes. But most importantly the oil is used for cooking all kinds of African soup.

An example is Banga soup, an African delicacy mostly enjoyed by the South Eastern parts of Nigeria.

Bitterleaf Soup

Bitter leaf soup is considered one of the best delicacies especially to the eastern Nigeria. Bitter leaf soup is known for its bitter taste but it is highly nutritious and medicinal. 

Although with its name, one could easily be put off thinking it would have a bitter taste. But with a combination of local spices, bitter leaf soup is very nutritious and delicious.

One of it benefit is it medicinal nature and cure for some illnesses like high blood pressure.


1 big bunch bitter leaves

10 pieces cocoyam or Egusi (Melon as thickener)

Fresh pepper

Meat, sharki or kpomo

Stock fish

Dry fish


5 cubes Maggi

1 teaspoon traditional seasoning Iru or Ogiri


1 cup palm oil or 1 kg palm fruit



  • Wash and squeeze bitter leaves properly, if the bitterness cannot be washed off, boil bitter leaves for about 10mins and wash in cold water.
  • Wash and cook the cocoyam till soft. While hot, remove the peels and pound with a mortar to a smooth paste.
  • In a litre of water, boil the assorted meat till they are well done, then add the stock fish and seasoned with salt and 1 cube maggi.
  • Cover the pot and leave to cook on high heat, add red palm oil to cook with the meat on high heat, then add the cocoyam lumps and cover the pot to allow cocoyam dissolve.

You can buy bitter leaf in any market in the country. It can be eaten with Semolina, pounded yam, amala, eba.

Groundnut Soup



 This mouth-watering soup comes in various forms. Common all over West Africa, this soup is usually served with Fufu made from cassava . The Fufu should sit like an island in a sea of soup. This is a dish that is traditionally eaten with your fingers! This is one of Ghana’s precious soup. So for anyone looking for a new and different hearty soup to try, I definitely recommend this one.


 4 large ripe tomatoes or 10 ounces canned tomatoes

6 ½ ounces creamy peanut butter

Red Chile, to taste

4 mushrooms

2 large Onions, finely chopped

Salt and pepper to taste

3 ½ pints of boiling water


Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend.

 Cut the meat into small pieces, wash and season with salt, garlic and chopped. Add a little water, put it on the fire and allow to boil for about 10 minutes.

 Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce.

 Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms. Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.

Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 minutes or so.

This soup is usually served with Fufu. Peanuts are called groundnuts in Ghana.

 Image courtesy: Kayoticblog

Cocoyam paste



Cocoyam is special specie of yam, smaller in size but very nutritious too. It is also called ‘taro’ and some of its species are known to itch so handle with care.

 It is called cocoyam in Nigeria, Ghana and Anglophone Cameroon, and macabo in Francophone Cameroon. Cocoyam is often boiled, fried, or roasted and eaten with a sauce 

There are many varieties of cocoyam but the most common are the soft variety used mainly as soup thickeners and the yam-like variety that can be boiled in a short time and eaten with tomatoe sauce

How to Store

Cocoyam, like yam, can be stored for several months and it will still retain its taste. It is best stored in a cool, dry and well ventilated place. Most times they are stored on raised racks because the bare floor causes them to rot.


  • Wash your cocoyam and put in a clean pot
  • Add 5litres of clean water into the pot and cover
  • Light up your cooking Gas and boil your cocoyam until it is tender so that you pound it very well 4 thickenings. If you’re making Oha soup or bitter leaf soup boil ur meat,stockfish,smoked fish with good seasonings, put in red oil and allow to simmer 4 20 to 30 mins.
  • Put in your oha leaves or bitter leaves and pounded cocoyam together with all the spices used in the cooking of the soup like ogiri, grinded pepper and crayfish and allow to simmer for 10-15mins.
  • Put a pint of salt to taste and allow to simmer for 5mins.
  • Then, your Oha or bitterleaf soup is ready to devour with pounded yam, fufu or semo.

Nutrition and Health Benefit

Cocoyam corms are rich in carbohydrates while the leaves are a good source of vitamins A and C and contain more protein than the corms. 

Taro contains some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese, copper and fiber. We all know the roles of fiber in the body. Fiber aids in digestive process, makes elimination of stool easy and also helps in cancer prevention.

• Regular consumption of cocoyam is good for those who are trying to lose weight because of its low caloric and high fiber content.

• It is ideal food for cancer prevention. Cocoyam has low fat and sodium content, this makes it an ideal food for preventing hardening of the arteries, which is usually cause by eating foods that are heavy in cholesterol. Because cocoyam has minimal amount of fat, you can eat several servings of taro and not worry about gaining unwanted pounds or other risks, which are associated with fatty foods such as heart or kidney diseases. 

Okra Soup




In almost every part of Nigeria Okra/Okro soup is one of the most popular.

The Yorubas call it Ila Alasekpo, the Hausa call it Miyan Kubewa , the Efiks call it Otong soup, Others might just call it okro with Vegetable.

In my ealier review on the spicy Okra soup with shrimps and sea food, I promised to share the recipe of my home made Okra/Okro soup. Hope you will find it useful.


 – 500g fresh okra (chopped or grated)

 – 1.5 Kg assorted meat (beef,kponmo, cowleg)

 – 1 medium stockfish (cut into small sizes)

 – 1 medium size dry fish (thoroughly washed)

 – 2 cups ground crayfish

  2 cup periwinkle

 – 6 fresh peppers(chilies)

 – 2 medium onions

 – 4 medium bunch pumpkin leaves (Ugwu) or spinach

 – 2 maggi/knor cubes

 – 3 cooking spoonful palm oil

 – Salt to taste


  •  Wash the meat and place in a large pot. Add 1 onion chopped, salt and 2 maggi/knor cubes. Cook until tender. Wash and boil stockfish until tender. Wash the dry fish with salt and soak in boiling water for 5 minutes to kill any insect and loosen any sand. Rinse thoroughly with lots of cold water.
  • Add the stockfish, dry fish and periwinkles to the meat and cook for a further 10minutes, add some water if necessary.
  • Wash and shred your pumpkin leave and put aside along with other cooked assorted meats.
  • Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced onions into the hot oil and allow to fry a bit.
  • Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw.
  • This process should take a maximum of 5 minutes to avoid over-cooking the okra. . Add the crayfish, 2 maggi/knor cubes,salt and pepper, stir and cook for 10 minutes. Add the remaining boiled assorted meat and allow to cook for 5 minutes.
  • Finally add the shredded ugwu/pumpkin leave. Mix in properly. Allow to simmer for 3minutes,
  • Remove from heat and serve hot with fufu,  or eba.