Ofe Owerri
Ofe Owerri was made popular by an Igbo song that says that he who is not rich does not eat Ofe Owerri LOL. This is because several types of meat and fish are used when preparing Ofe Owerri. But you do not have to break the bank to prepare this delicious soup from Imo State, Nigeria! Just buy the quantities of fish and meat that your pocket can allow
Ofe Owerri Ingredients
Like I wrote earlier, you don’t have to break the bank for Ofe Owerri that’s why I did not put the quantities of the meat and fish.
Ingredients
Assorted Fish
Dry fish
Stock fish
Assorted Meat
Beef
Snails
Cow skin (ponmo)
10 corms medium cocoyams
½ cup palm oil
¼ cup ground crayfish
Habanero pepper (to your taste)
4 small seasoning cubes
1 medium bunch ugu (Nigerian pumpkin leaves)
1 small bunch okazi (Afang leaves, Gnetum africanum)
Tools and utensils you’ll need
You’ll need mortar and pestle to pound the cocoyam. You can also use a blender.
Notes on the Ofe Owerri Ingredients
You’ll need just enough cocoyam paste to achieve a medium thickness for the soup.
The vegetables should not be too much in the soup.
If you do not have habanero pepper, cayenne pepper is good too.
Before you prepare Ofe Owerri
Boil the meat and fish with the seasoning cubes till done.
Cook the cocoyam till soft, peel and pound into a smooth paste with a mortar. You can also use your blender, see the video below.
Pick the vegetables, rinse very well and chop the ugu into tiny pieces. Cut the okazi into thin slices.
Soak the dry fish in water, when soft, clean, de-bone and break into small pieces.
Chop the habanero peppers.
Directions for making the Ofe Owerri
Set the boiled meat on the stove. Top tip: the quantity of liquid in the pot should be just a bit less than the level of the meat and fish (see the video below).
Add crayfish and the dry fish. Cover and leave to boil.
When it boils, add the palm oil and the cocoyam paste (in lumps). Cover and continue cooking on high heat.
Once the soup thickens, you can see the consistency in the video below, take off the undissolved cocoyam paste (if any).
Add the chopped peppers and the vegetables.
Cover and once it boils again, add salt if necessary.
Stir very well and transfer the soup to a cool container immediately so the veggies will remain green.