A
healthy and nutritious dish prepared with Fluted pumpkin leaf, a dark
green leafy vegetable highly rich in iron and calcium used to prepare
most African Soups.
In the world of rich Igbo recipes, Ofe Owerri would be king (Ukwa
would be Queen, but that’s a recipe for another day). This soup is as
rich as they come.
Ofe Owerri is a delicacy among some of the Igbos, and it’s no wonder.
It’s not an über affordable recipe to have often, and in most homes,
it’s reserved for special occasions; not only due to the costs
associated, but for the fact that the best Ofe Owerri shouldn’t be
frozen
To enjoy Ofe Owerri, the vegetables shouldn’t be cooked to oblivion,
they should still preserve some modicum of freshness, and freezing the
soup will negate that. So, the best Ofe Owerri is made and enjoyed the
same day it is made.
The main requirement for the best Ofe Owerri is that every mouthful
should contain vegetables, meat, fish, etc.
Ingredients
2kg of goat meat, cut into 2 inch pieces
5 large snails, washed, and chopped into bite sized pieces
500g of kanda/pomo/cow skin, washed, and chopped into bite sized pieces
500g of Okporoko/Panla/Dried cod, softened
500g of dried fish, softened
1 cup of Oporo/smoked prawns
1 cup of ground dried crayfish
2 wraps of ogili
1 tablespoon of ground dry pepper
1 teaspoon of ground Uziza seeds/Ashanti pepper
1kg of cocoyam
1/3 cup of palm oil
5 large snails, washed, and chopped into bite sized pieces
500g of kanda/pomo/cow skin, washed, and chopped into bite sized pieces
500g of Okporoko/Panla/Dried cod, softened
500g of dried fish, softened
1 cup of Oporo/smoked prawns
1 cup of ground dried crayfish
2 wraps of ogili
1 tablespoon of ground dry pepper
1 teaspoon of ground Uziza seeds/Ashanti pepper
1kg of cocoyam
1/3 cup of palm oil
2stock cubes
2 cups of sliced ugu leaves
2 cups of sliced ugu leaves
2 cups of sliced Ora/Oha leaves
1 cup of sliced uziza leaves
1 tablespoon of salt, divided
1 teaspoon of salt
1 cup of sliced uziza leaves
1 tablespoon of salt, divided
1 teaspoon of salt
Method
Season the goat meat with chopped onion, fresh Scotch bonnet Chilli and Jumbo All Purpose Seasoning.
Peel and Slice in cubes the Coco yam and add to the content cook on medium heat for 20mins.
Remove the Coco Yam and mash it and add to the stock to thicken the juice
At this point add the stock fish and blended Bell pepper and scotch bonnet chilli for the colour in replacement to palm oil ( optional)
Wash and deboned dry fish allow to cook for 15 mins.
Add Jumbo all purpose seasoning, Ugu, Okazi and turn off heat
After another 5 mins and serve with Pounded yam, Garri or Fufu. Enjoy....
