Ofe Owerri
Soups 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Clean the meats and dryfish, and cut into pieces.
- 02
Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.
- 03
Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.
- 04
Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.
- 05
Add okazi leaves, and simmer for 3 minutes.
- 06
Stir in ugu leaves, and simmer for 2–3 minutes.
- 07
Taste and adjust seasoning. Serve hot with pounded yam or fufu.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Onyeike Izuchi; view original image record .
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