“Ofe Owerri” is common soup eaten in the eastern part of Nigeria. The name was gotten from the words “Ofe” which means soup and “Owerri”, representing the place where the soup originated from. This soup is very delicious and probably has more meat than the soup itself, which makes it even better!

Let’s get cooking!

INGREDIENTS
  • 600g of Assorted Meat of your choice (including Snails, Beef, Goat meat, Ponmo, Shaki, Cow leg etc.)
  • 2 Cooking Spoons Nosak Famili Palm Oil
  • 1 1/2 cups of Ugwu leaves (pre-washed and sliced)
  • 1 Cup of Okazi Leaves (pre-washed and sliced thinly)
  • 2-3 Uziza Leaves (Optional)
  • 3 Medium-Sized Cocoyams (the red one)
  • 1 Medium-Sized Stockfish
  • 3 Tablespoons of Ground Crayfish
  • 1 1/2 cups of Periwinkles
  • 1 Tablespoon Ogiri
  • 2 Tablespoons Ground Dry pepper
  • 2 Seasoning cubes
  • Salt to Taste
COOKING DIRECTIONS
  1. Wash and boil your meats in a pot, beginning with the tougher ones like Cow Leg, Shaki, Ponmo etc. Season well with seasoning cubes and salt.
  2. Soak the Stockfish in hot water for about 10 minutes.
  3. When the meats are almost tender, add the Stockfish and leave to cook till soft. Add the periwinkles also and allow cook together.
  4. Then, in a separate pot, boil the cocoyams without salt. Leave the skin on and allow to cook for about 15 minutes.
  5. When the cocoyams are soft, gently peel the skin off and pound in a mortar till smooth. Alternatively, chop them into small chunks, add some hot water then blend in your electric blender till smooth and set aside.
  6. Then add pepper and the blended/pounded Cocoyam into the stock in small quantities and stir thoroughly. Allow simmer for 3-4 minutes before adding Nosak Famili Palm Oil.
  7. Then add the washed and sliced Okazi leaves and allow simmer for 2 minutes before adding the Ugwu and Uziza leaves.
  8. Serve with any swallow of your choice.

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