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.
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!