Ofe owerri as the name implies is owerri soup. It is a delicious and mouthwatering delicacy peculiar to the oweeri people of Imo state.
What makes this soup are the leaves used which are ugu and okazie, although some people add uziza or oha.
Another major ingredient is the thickener used, which vary such as ede (cocoyam), ofo or achi.
Ingredients
- Assorted meat
- 1 big sized dry fish
- Sliced ugu leaves
- Thinly sliced okazie leaves
- 3 tablespoon of palm oil
- 1 huge sized stockfish (okporoko)
- Sliced ugu leaves
- Salt
- Water
- 5 medium-sized ede
- 1 tablespoon of ogiri
- 3 teaspoon of pepper
- 4 cubes of seasoning
- 1 medium-sized onion
- 3 tablespoon of ground crayfish
Procedures
Boil your ede.
Season your assorted meat, stockfish and dry fish in another pot with onions and salt with a little amount of water at first to allow the meat soak up the ingredients. Then add a generous amount of water afterwards will make up the quantity of the soup.
At this point, your ede should be soft so while the meat is still cooking, take out your ede and pound.
Check if your meat is well cooked then add your palm oil and ede together as the palm oil allows the ede dissolves.
Add your crayfish, ogiri, pepper and the Okazie leaves and allow heat for a while. The okazie leaf is added now as the leaf is hard and needs a longer time to get softe.
Taste to know if your ofe (soup) needs any adjustment, then add your ugu.
Allow to boil for a minute and your ofe owerri is ready.
Serve with any swallow of your choice
