Greetings
It's a pleasure to participate in another exciting round of contests in our hive learners community. I'm very confident in this topic as I have a special love for cooking and can prepare so many Nigerian delicacies.
In this episode of the contest, I will dive back to base by presenting the most popular soup in my vicinity known as "OFE OWERRI". Owerri is the capital city of Imo State, located in the south-eastern part of Nigeria. Ofe Owerri is popularly associated with the rich and there has been a song about it that says "the Owerri soup is not for the poor" but be less assured, that's just a song, you don't need to break the bank to prepare the popular OFE OWERRI. Personally, I would have loved to make a video of myself preparing this soup but unfortunately, I do not have some tools required, so sit back while I guide you step by step on how this delicacy is prepared
Ofe Owerri Ingredients
- Assorted Fish
- Dry fish
- Stockfish
- Assorted Meat
- Beef
- Snails
- Cow skin (ponmo)
Dry fish is rich in protein, minerals,& vitamins that support the functions of human organs. It is rich in omega 3 and has a very low calories level. Dry fish also contains Vitamin D which is usually a deficit in people with diabetes.
Stock-fish on the other hand helps to build a healthy immune system, support blood circulation system, & assist in proper weight management. Stockfish is also rich in omega-3 fatty acids, which are known to be beneficial for proper brain and nervous system function.
Meat and snail are great sources of protein. They also provide the body with other nutrients such as iodine, iron, zinc, vitamins (especially B12), and essential fatty acids
Other Ingredients
- Palm oil
- Grinned crayfish
- Seasoning cubes
- Sliced fluted pumpkin leaves
- Sliced Uziza leaves (Piper guineense)
- Ede (Cocoyam) as a thickener
- Ogiri (fermented sesame seeds) Optional.
- Onion
- Salt and pepper (to your taste)
- Water
Step one: Before you prepare Ofe Owerri
- Boil the ede (Cocoyam) till it softens, then put in a mortar and smooth blend
- Boil the meat and fish with the seasoning cubes till done.
- Pick the vegetables (Ugu and Uziza) and rinse very well and chop them both differently into tiny pieces.
- Soak the dry fish in hot water, when soft, clean and de-bone
Step Two: Directions for Preparing Ofe Owerri
Set the boiled meat on the stove and add the quantity of water required for the soup. Then add crayfish and the dry fish with your chopped onions pepper and then little salt. Cover and leave for like 10 minutes to boil.
When it boils, add the palm oil and allow to boil further for like 3 minutes. After the three minutes,
add the smooth blend cocoyam paste, cover and continue cooking.
Check after a few minutes to see if the soup has thickened. Once it's thick enough to your satisfaction, remove any undissolved cocoyam paste in it to avoid over thickening. Note, it better to use a slight thickness. At this point, taste for salt and other seasonings for balancing.
If everything is to your satisfaction, add the vegetable (Ugu and Uziza), stir and cover. Once it boil again, bring it down and if possible transfer to a cool container to make sure the vegetables remains green.
And that's it, your soup is ready. Serve with any swallow of your choice.
There you go, Enjoy your well prepared delicious delicacy
Thanks for tagging along, I hope my lectures made an impact. Give it a trial and let me know the result.
See you on my next post
