Owo soup is a palm oil delicacy peculiar to the Benin and Urhobo people. It is usually a mix of blended tomatoes and pepper and is best enjoyed with grilled or roasted plantain, yam or starch.
Now, let’s talk about how to make this special soup.
4 Cooking Spoons of Nosak Famili Palm Oil
1 Medium Sized Lump of Potash
Habanero Pepper (Rodo)
400g Goat Meat or Assorted Meat
2 Big Size of Smoked Fish
1 Cup of Crayfish
Salt to taste
1 Spoon of Dried Grounded Pepper
- Wash the meat and crayfish separately then put them in separate plates. Also, blend the tomatoes and pepper.
- Put the meat in the pot, season and boil for about 20 minutes.
- As soon as the meat is well cooked, pour the blended pepper and tomatoes, smoked fish and crayfish. Leave to boil for about 5-10 minutes and turn down the heat.
- Dissolve the potash with hot water and add 2 cubes of seasoning. Allow to boil for a few minutes.
Note: The presence of potash will make the soup thick.
- Take it off the heat and allow to cool down a bit.
- Slowly pour Nosak Famili Palm Oil in the pot. Ensure you stir while adding the palm oil. In the process of stirring, the colour will change to pale yellowish orange.
- Put the pot back on low heat for about 1 minute to warm up.
Your Owo soup is ready to be served either with roasted or grilled plantain or even any ‘swallow’ of your choice. Try it this weekend and have a new and different taste.