https://www.youtube.com/watch?v=bSU7cJueAC4

Ofe Owerri is a thick savory soup prepared with very finely shredded okazi vegetable and cocoyam which serves as a thickener, it is unarguably the most famous, rich and expensive Owerri soup that people have rendered songs about it. For you to make Ofe Owerri for your guests is a thing of pride, because it represents wealth and you are also judged by the quantity and quality of the ingredients used.

Traditionally, Ofe Oweri contains stockfish (Okporoko), dried fish (Azu Okpo) and snails, assorted meats are only added because many people cannot just cook without adding meat to their soups which means it is optional. I believe that assorted meats add to the richness and texture of this soup; you can add as much as can.

Ogiri, which is made from fermented castor seed, is indeed very flavorful and important ingredient in this soup, it sure contributes to the aroma of ofe owerri, it blends with the rest of the ingredients and gives the soup another taste which is incredibly amazing to the taste bud. Learn how to make ofe owerri and also watch the video above for better explanation.

Ofe Owerri ingredients

1. 500g assorted meat
2. 8 pieces of cocoyams
3. 8 pieces of snails, snails
4. 1 cup of dried prawns
5. 1 medium sized stockfish head
6. 3 medium dried fish (Azu Okpo)
7. ½ cup of dried ukazi
8. A handful of uziza/ugu leaves
9. 2-3 stock cube
10. 1 wrap ogiri igbo
11. 3 scotch bonnets or dried pepper
12. 2 table spoons ground crayfish
13. Salt to taste

Steps to Prepare of Ofe Owerri

1. Rinse meat and stock thoroughly into a pot, season with pepper, stock cubes, salt, add 1 cup of water to it and place on heat to boil.
2. While the meat is cooking, wash the cocoyam into another pot, add water and boil without salt for 20 minutes.
3. Take off the cocoyam from heat, leave to cool. Peel them into a mortar or blender and mash into a smooth paste.
4. Dress the Ugu or uziza and shred into smaller pieces, rinse the dried fish with salt, remove the centre bones and set everything aside.
5. When the meat is almost cooked, add the dried prawns and snails if using that and increase the water level if needed.
6. Add palm oil, Ogiri, ground crayfish and stir the content, leave to boil until the Ogiri starts to bring out its flavour.
7. Cut the pounded cocoyam with a spoon or with your fingertips into the content and leave the pot uncovered, watch the cocoyam melts
into the stock gradually; as it melts, it will begin to thicken the soup giving it a nice creamy look.
8. Stir the soup well and add the dried fish and leave to simmer for 5minutes, taste for pepper and seasoning and adjust if needed.
9. Add the sliced ukazi and stir. Add the uziza or if it is Ugu you are using and stir to combine, let the soup sit on low heat for 3 minutes
while it simmers slowly.
10. Take Ofe Owerri off heat and serve with pounded yam, red Eba or as you would love it.


Cc. Lalasticlala, Oboinascopy, mynd44, Seun, ishilove, Jummiefoodie, Cococandy, Jagugu88li, Fynestboi, , Dominique . Angelsss, KimberlyWest, Queenitee. Happy Sunday

Riogeese you asked for this here it is

Wow super nice. Thank you for sharing . Love your video and steps

cococandy:
Wow super nice. Thank you for sharing . Love your video and steps

You're welcome my dear