Ofe Owerri (Owerri soup) is a sumptuous, nutritious and delicious Nigerian soup which is specifically native to the Igbos from Imo State especially those from Owerri the capital city. Popularly known as the jewel of the southeastern soups, it is a delicacy that has recently caused lots of arguments between different cooks both indigenes and non-indigenes. The controversy is centered on the combination of vegetables to use for this soup as there is no general consensus on the vegetable to use unlike other Igbo soups. While some postulate that Ugu (pumpkin) and Uziza leaves are used in preparing it, others opine that it is Uziza and Okazi leaves and few follow the school of Oha and Uziza leaves. Traditionally, Ofe Owerri has two major vegetables: Ugu and Okazi leaves. Other vegetable used in this soup is based on the cook’s taste and preference.

To set straight the records, I will be giving the steps that can serve as a guide-post to preparing a typical Ofe owerri. The recipes listed here can serve a family of six.

A traditional Ofe Owerri recipes/ ingredients are:
1.5kg of assorted meats(cow tail, skin, intestines, goat meat etc)
6-10 pieces of snails
1 medium sized stock fish head (okporoko)
2 medium dry fish (Azu Nkrurkunku or Azu Asa)
1 cup of ground crayfish
2 tablespoons of dry ground pepper (ose ikpo)
4-5 pieces of cocoyam (Ede) substitute are Achi or Ofor
1 wrap of Ogiri (Locust beans)
1 big bunch of Ugu (pumpkin) leaves
1 medium bunch of Okazi leaves
1 small bunch of Uziza leaves (optional)
2 cooking spoons of palm oil
1 medium sized onion
Salt
4 cubes of knorr magi
Directions/ Instructions:

STEP 1: Wash your vegetables thoroughly for about two to three times with clean water separately (you can add a little salt to the water depending on how dusty the vegetables are), then slice thinly and put them into different sieves to drain water and set aside. However, it is basically preferable to slice the Okazi leaves before washing it.

STEP 2: Wash the cocoyam thoroughly with water to remove every trace of sand and dust. Place it into a small pot with lots of water maybe, two medium cups of water, do not add salt and allow boiling for 10-15 minutes. When the Cocoyam is cooked, peel off the skin either with your bare hands or knife, then, put it into a mortar and pound into a paste. During the pounding, add a table spoon of palm oil to the paste because of the sticky nature of the cocoyam. Adding the oil keeps the cocoyam from sticking to the mortar as well as brightens the colour of the soup. Once the cocoyam appears smooth scoop it out of the mortar and set aside. (This serves as the soup thickener)

STEP 3: Wash the meats with clean water thoroughly and place into a big pot. It is better to start with the tougher meats like the cow skin, tail, intestines etc first before the softer ones like beef or snails. After washing them, season with 2 cubes of knorr maggi, onion, half tablespoon of pepper and an adequate amount of salt to taste.
Start boiling them with a generous amount of water. Remember to wash the snails with alum to remove the slimy fluid from the body. Soak the stockfish head in hot water for about 10 minutes to soften it and remove dirt from it. Also, wash the dry fish with warm water and set aside.
When the tougher meats have boiled for 15 minutes, they have become slightly tender so, add the stock fish, snails and other soft meats and let it boil for another 15 minutes till they all become soft. Take note, the stock from the meats will serve as the base for the soup. So endeavor to season it well. This will save you the stress of adding more seasoning later.

STEP 4: Once the meat is cooked, add 3-4 cups of water to the meat stock or the cooked meat. Then add the cocoyam and stir, let it cook and thicken for 5 minutes. After this add the palm oil, dry fish, crayfish (make sure you wash it because of dirts), ogiri, salt, 2 cubes of knorr chicken, and pepper. Cover the pot and let it cook for 2-5 minutes until the oil combines with the soup and loses its raw taste. At this stage, you will also notice a colour change- a light shade of orange when the palm oil has bubbled vigorously. You can taste the soup to know if you have your desired amount of the seasoning. If not, add more according to your taste.

STEP 5: Add the vegetables starting first with the okazi because it is stronger, then uziza and ugu. Stir the soup after let it simmer on low heat for 5 minutes then turn off the cooker.
Make sure the soup is not too thick or light.
Your delicious ofe owerri is ready, serve with any swallow of your choice – fufu, pounded yasm, eba, semovita, wheat etc. Enjoy eating!!!

Written by Chiamaka Ajaemo.

Chiamaka Ajaemo is a student of University of Nigeria, Nsukka studying Mass Communications. She hails from Amaigbo in Imo state and a writer by heart.

Source: http://www.ezydanielsblog.com/2016/10/the-ofe-owerri-controversy-debunked.html