Tag Archives: 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!

Ibom Soups

Ibom soup is a local food service created for busy people, especially for the single people who find it hard to cook.

This is how they operate: They prepare different soups and stash them in potable containers. That way you can store them in your freezer and eat them for some number of days.

Apart from this, the Soup School holds a quarterly training, where it brings together, married women as well as men, courting singles and matured couples, to learn new recipes and share secrets that make for sound relationship/marriage.

And records show that two out of three participants who attend the training actually prepare the delicacies they learn in their homes. Thus bringing a smile on the face of their family members who can taste the difference.

According to Ibom school : “This, for us, is a great achievement. As a team, we will continue to seek novel ways to bring harmony to families, the kitchen being the pivot point.”

Have you made any order or attended the training school? Please share your experience.

Photo credit: @markessien via twitter

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




Afang Soup


My first experience with afang soup was not so bad. At least I got ‘Kudos’ for it.

This was after my wedding and you know the usual feeling of having to make good meals, especially your husband’s favorite. And then whenever he mentions any kind of soup he feels like eating, you go all out to prepare it. Happily, afang soup is now on the list of his favorite Nigerian soups.

The nutritious Afang Soup like Edikang Ikong is a dish from Cross River state in the South-Eastern part of Nigeria. It is especially popular among the Efik tribal group in that region.

Afang soup is a very expensive Nigerian dish that is prepared with a generous quantity of water leaves and okazi leaves. Okazi leaves are generally used by the Igbo’s to make Okazi soup which I would talk about in subsequent reviews.


  • 4 handfuls of sliced okazi leaves
  • 2 bundle of waterleaf
  • 1kg of palm oil
  • 2 medium onions bulbs
  • 1 cup of periwinkle
  • Beef, shaki, kpomo, goat meat
  • Pepper, crayfish, salt- to taste
  • 2 Maggi knorr cube


Wash, and slice the water leaves into tiny pieces or grind with a blender or pound the sliced okazi leaves or grind with market machine.

Whichever way you choose. Also grind your crayfish and pepper and slice the onion into tiny pieces.

With a small water quantity, Boil all stock with the diced onions; add Maggi knorr and salt to taste.

When done, add dry fish, and cook for 5minutes.

Once its starts boiling, add water leaf and periwinkles, once the leaves have softened add the okazi leaves, crayfish, pepper and salt to taste.

Lastly, pour enough quantity of red oil, cover and leave to simmer for 5minutes. Afang is ready!!!

Best serve with semolina or pounded yam.

Egusi soup


Egusi soup is a Nigerian dish made primarily from ground melon and it is an appetizing soup to behold. . Mostly eaten with semolina, Eba or fufu or Amala by the Igbo’s, Yoruba’s and few Hausa. It is a spiced thick soup cooked with vegetables like pumpkin, fish or meat. It is highly nutritious and very satisfying, easy and quick to cook.

Prepared basically the same way all over West Africa, but with some cultural and regional variations as in most dishes.  But so appealing to the stomach.

Cooking time: 60 – 90 minutes


  • 1-2 cups Egusi seeds (Grounded)
  •  cup palm oil
  • Bitter leaf – freshly squeezed, or pumpkin(ugwu)/or any other fresh vegetable
  • ¼ cup of crayfish (grounded)
  • 2table spoonful of dried pepper
  • 1-2 knorr cubes
  • 1-2 bulb of chopped onions
  • Cooking salt
  • Fresh or smoke fish or stock fish
  • Goat meat (chopped to size)
  • Assorted meat –beef or cow tails or sharki, kpomo


Grind four cups of egusi with dry blender or hand grinding machine

Wash all the ingredients properly 

Season and boil the meat to make your stock

When the meat is almost soft, add the stockfish and kpomo

Add about 3 cups of water and allow to boil for about 20mins

Pour in the ground melon seeds (egusi) and boil

Add the crayfish and the palm oil

Cook for about 5minutes

Add the Maggi Cubes and Pepper

Add the pumpkin leaves or bitterleaf and cook for about 5minutes

Add salt to taste

Bring down your pot of soup and serve with with any of the above like semolina. oh, you can also have it with white rice as this is also tasteful.