Ofe Owerri
Ofe owerri is a popular Igbo soup indigenous to the people of Owerri, Nigeria. It is made from either ugu or okazi vegetables. Many different recipes and variations are possible.
Source and licence
"Ofe Owerri" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ofe_Owerri, revision 4524801), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ofe_Owerri&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524801
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 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
Method
- Clean the meats and dryfish, and cut into pieces.
- Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.
- Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.
- Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.
- Add okazi leaves, and simmer for 3 minutes.
- Stir in ugu leaves, and simmer for 2–3 minutes.
- Taste and adjust seasoning. Serve hot with pounded yam or fufu.