I need your help kind forumites.I have some visitors in a couple of weeks and need your help so i can impress them with my 'culinary' skills.Thanking you in advance.xx

There's nothing like Owo with Yam . I like! 

Ingrdients:
Ikau [Potash]
Fresh fish
Gizzard
Meat [I use goat meat]
Red oil
Maggi cubes
Cray fish
Tomato pulp
Pepper [Dried]
salt

Procedure
Boil your meat, gizzard and add maggi cubes. When the meat is almost ready, cut off the pectoral fins on both sides of your fish, scale it, wash it, slice it and put into the pot of meat [make sure that there's a little quantity of water remaining]. After 5 minutes, add your tomato pulp, ground pepper [ preferably dried pepper not fresh], ground cray fish and salt to taste.
Meanwhile, put a little quantity of water in a small pot, add your potash and then heat/boil. Turn off the heat after 2-3 minutes. [I used to put the potash directly into my soup but the first day I tried the boiling method, I saw a lot of rubbish settle at the bottom of the pot and I decided never to use w/0 boiling first. You can smash the potash and put directly in the soup but, for 'hygiene' purpose, I'd advice you boil it].

10-15 minutes later, your soup should be thicker . Drain the potash water from the pot into your soup, stir and turn off heat. Allow to cool for 10-15 minutes and then gradually pour red oil [ I put a lot. Depending on the quantity of your soup, though] into the pot of soup and continuously stir until it is thick in conistency and golden yellow in colour.
[ If you aren't going to finish the soup in a day, it's advisable not to mix all. Just put the portion you need in a plate and mix only that. Put the remaining soup [not mixed] in the fridge or freezer and heat when next you want to use it, before mixing].
Serve with boiled yam or plantain.
Enjoy!

You can use whatever meat you want. Location is the reason I only use the
above - mentioned. For example, someone in Naija would add smoked fish [ very nice for owo  ], smoked prawns etc.

This is the way the Binis prepare it. I think the Uhrobos have a different method whereby they add starch 

Missy ★ B:

There's nothing like Owo with Yam . I like! 

Ingrdients:
Ikau [Potash]
Fresh fish
Gizzard
Meat [I use goat meat]
Red oil
Maggi cubes
Cray fish
Tomatoes pulp
Pepper [Dried]
salt

Procedure
Boil your meat, gizzard and add maggi cubes. When the meat is almost ready, cut off the pectoral fins on both sides of your fish, scale it, wash it, slice it and put into the pot of meat [make sure that there's a little quantity of water remaining]. After 5 minutes, add your tomato pulp, ground pepper [ preferably dried pepper not fresh], ground cray fish and salt to taste.
Meanwhile, put a little quantity of water in a small pot, add your potash and then heat/boil. Turn off the heat after 2-3 minutes. [I used to put the potash directly into my soup but the first day I tried the boiling method, I saw a lot of rubbish settle at the bottom of the pot and I decided never to use w/0 boiling first. You can smash the potash and put directly in the soup but, for 'hygiene' purpose, I'd advice you boil it].

10-15 minutes later, your soup should be thicker . Drain the potash water from the pot into your soup, stir and turn off heat. Allow to cool for 10-15 minutes and then gradually pour red oil [ I put a lot. Depending on the quantity of your soup, though] into the pot of soup and continuously stir until it is thick in conistency and golden yellow in colour.
[ If you aren't going to finish the soup in a day, it's advisable not to mix all. Just put the portion you need in a plate and mix only that. Put the remaining soup [not mixed] in the fridge or freezer and heat when next you want to use it, before mixing].
Serve with boiled yam or plantain.
Enjoy!

You can use whatever meat you want. Location is the reason I only use the
above - mentioned. For example, someone in Naija would add smoked fish [ very nice for owo  ], smoked prawns etc.

This is the way the Binis prepare it. I think the Uhrobos have a different method whereby they add starch 

Owo without garri?
Did not know they add Tomatoes too to Owo soup.
My urhobo friends do use garri

Yes o, Ify. The Binis [at least, majority] do not add garri, starch etc and the owo still comes out thick and very nice.  Years back in the hostel, my Urhobo friends told me how they make owo and I was 
Different methods sha.

^aiight dear.
Me i call it lazy man soup though its very delish.Rustle up some oil,garri,fish and kaun and u are good to go

Thank you so much for the recipe .I am getting all the ingredients tomorrow.Will let you know how it goes.xx

Okiez.
I wud give u the okhodo(sp) recipe after u must have tried owo soup.

The Urhobos don't add tomatoes to their owo, we use starch or garri or mashed yam as thickener. Some also add salt when the soup is ready and burner turned off as salt is said to make the soup lose its thick consistency.

^^Missy's version is Bini.I haven't taken Owo with tomatoes and i don't think im eager to try that.
@Playette,how far?

We urhobos don't add tomatoes to our 'owo' we just add either starch or garri, I prefer starch. I wonder how the one with tomatoes will taste like. Different strokes for different folks.

In that case, I think it's about time I made owo the bini style and allow you ladies have a taste.
You know not what you're missing. 

My hubby is an edo man and I make owosoup d way Missy described,I gotta tell u,it tastes awesome

Owo with starch or garri, I run away.Wonder how it will taste sha. Benin Owo rules.

Mrs. Siena:
We urhobos don't add tomatoes to our 'owo' we just add either starch or garri, I prefer starch. I wonder how the one with tomatoes will taste like. Different strokes for different folks.

Isokos don't add tomatoes either.

But we do add starch and garri...hmm delicious!

But fattening..