Owo Soup
Owo soup, also known as oghwo ofigbo or ogwofibo, is a traditional soup native to southern Nigeria.
Source and licence
"Owo Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Owo_Soup, revision 4518476), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Owo_Soup&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 4518476
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.
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Ingredients
- Fresh tomatoes
- Fresh pepper
- 500 g goat meat, bushmeat, or assorted meat, washed
- 1 small onion, chopped
- Seasoning/stock cubes
- Salt
- 1 handful dried fish, washed with hot water
- Ground crayfish
- ½ tsp potash (akaun), ground to a powder
- Palm oil
Method
- Blend the tomatoes and pepper to a paste.
- Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices.
- Cover meat with water, and simmer until tender.
- Add the dried fish, tomato-pepper paste, and ground crayfish to the meat. Add about a cup of water and stir. Let simmer for 10 minutes, stirring to prevent burning.
- Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup.
- Turn off the heat, and allow the soup to cool for about 10 minutes.
- Return to the heat, and gradually stir in the palm oil.
- Remove from the heat, and serve with plantains, yam, or any swallow of choice.