OFE OWERRI is a delicious soup from the South-Eastern part of Nigeria and it is peculiar to the people of Owerri, hence its name.
Ofe Owerri is usually prepared with four different vegetables, Okazi, Ugwu, Uziza, and Oha leaves.
One of the major ingredients used in the preparation of Ofe Owerri is Cocoyam which serves as a thickener. If you can’t source Cocoyam, alternatively, you can use Achi.
To prepare your Ofe Owerri, you will need:
Beef or any other meat of choice
Palm oil
Washed and sliced Ugu leaves
Washed and thinly sliced Okazi leaves
Washed and sliced Uziza Leaves
3-4 Medium Size Cocoyams
Smoked Fish
Stockfish
Ground Crayfish
Smoked Prawns (Optional)
1 Tablespoon Ogiri
2 Tablespoons Ground Dry pepper
Seasoning powder or Bouillon cubes
Salt to taste
HOW TO PREPARE OFE OWERRI
1. Rinse and boil the meat with a generous amount of water and leave to cook till the meat becomes tender.
2. Add the stockfish and cook for another 10 minutes. You should end up with 4-5 cups of stock.
3. Remove the meat, stockfish, and meat stock from the pot and set them aside.
4. While the meats are boiling, boil the Cocoyam with the skin on, do not add salt, and boil till tender.
5. When the Cocoyams are soft, gently peel the skin off and pound till smooth in a mortar or chop them into small chunks, add some hot water then purée in your electric blender till smooth, set aside.
6. When the meats and fish are all soft, add the crayfish, and smoked prawns, and then add the ground pepper. Leave to boil for 2-3 minutes, and then reduce the heat to low.
7. Now, add the blended/pounded Cocoyam into the stock in small quantities and stir thoroughly until you achieve your preferred consistency.
8. Stir and combine, leave to cook for 2-3 minutes, then add the palm oil.
9. Stir and combine, add the Ogiri, leave it to cook for 3 minutes, and ensure the palm oil is well combined. Taste for salt and seasoning, adjust if necessary.
10. Now, add the smoked fish, you can shred it and add it to the soup if you prefer. Leave to incorporate into the soup for 2 minutes.
11. Then add the washed and sliced Okazi leaves, and leave it to cook for 2 minutes.
12. Add the Ugwu and Uziza leaves, leave to cook for 3 minutes, then simmer with the residual heat for 2 minutes.
13. Serve with any swallow of choice.
Enjoy!
NOTE: The stock from the meats will serve as the base for your Ofe Owerri, so make sure it is well seasoned. Well-seasoned stock will save you the hassle of adding more salt or seasoning later.
SOURCE: Sisi Jemimah