How to Cook The Nigerian Soup Reserved for Rich People: OFE OWERRI
This is one delicacy that is well known in Igbo land and as its name implies, it is a special delicacy from Imo state, Owerri.
Ofe Owerri was made popular by an Igbo song that says that he who is not rich does not eat Ofe Owerri, due to the fact that several types of meats and fishes are used when preparing Ofe Owerri. But you do not have to break the bank to prepare this delicious soup from Imo State, Nigeria!
This delicacy is healthy, and can be enjoyed by everyone.
Cow skin (ponmo)
Cocoyam or Achi (to serve as a thickener)
- Set the boiled meat on the stove. Top tip: the quantity of liquid in the pot should be just a bit less than the level of the meat and fish.
- Add crayfish and the dry fish. Cover and leave to boil.
- When it boils, add the palm oil and the cocoyam paste (in lumps). Cover and continue cooking on high heat.
- Once the soup thickens, you can see the consistency, take off the undissolved cocoyam paste (if any).
- Add the chopped peppers and the vegetables.
- Cover and once it boils again, add salt if necessary.
- Stir very well and transfer the soup to a cool container immediately so the veggies will remain green
- Serve with your preferred swallow.
NOTE: If you like, you can use smoked/dried fish. Chop your vegetables before adding to the food.