Ofe Owerri , which is usually prepared with two different vegetables namely
Uziza and
Ugu or
Uziza and
Ukazi, is a favourite of the
Igbos from
Imo State, South-eastern Nigeria.
This is a highly nutritious vegetable soup usually flavoured with aromatic
Uha leaves. An average
Owerri man is an ardent lover of this vegetable soup which literarily means Owerri soup.
The soup is one out of many soups eaten by the Igbos.
Uziza helps a lot to prevent allergy and running nose. Those who do not eat hot spices can benefit a lot from the use of
Uziza to prevent or cure their running nose.
Ugu (pumpkin) leaf is reputed to be highly rich in
dietary iron, calcium and magnesium. Research shows that this vegetable
has great antioxidant capacities, helping to restore any damage to our
cells and skin, protecting our heart and enhancing youth.
It also protects against liver damage caused by agents such as paracetamol and other toxins.
Another unique ingredient used in the preparation of this
Igbo delicacy is cocoyam.
Cocoyam is a class in the category of tubers, which are known for the fertility benefits mostly experienced by the
Yoruba people in Nigeria due to their love for its consumption.
They are also good sources of Vitamins and the trace mineral
manganese and most importantly, they serve our daily requirement of
carbohydrate.
These vegetables are available frozen in
North America and
Europe at some
African food stores. In Nigeria, it is gotten raw from the market.
The above vegetables are used as part of the vegetable used in
writing this recipe. You might want to try it out. You won’ t regret it.
Depending on the style of each cook, one can flavour
Ofe Owerri with
Uziza leaves, and you can as well not put it.
Ingredients Quantities
Ugwu leaves 2 medium bunches
Uziza leaves 1 medium bunch
Meat/Chicken 8 medium pieces
Smoked Fish 1 medium size
Stock Fish 4 medium pieces
Ogiri 1 wrap
Crayfish 1 bunch
Cocoyam 2 tablespoon
Dry pepper (ground) 1 tablespoon
Palm Oil 1 cooking spoon
Water 2 litres
Salt
to taste
Preparation Method
Start by soaking your stockfish for around an hour. After that peel and
cook your cocoyam until it is very soft; then pound it in a mortar until
the paste comes out smooth.
Wash the meat or chicken very well before putting it in a pot; season
it to your taste, add a little water and cook till soft and edible.
Soak your smoked fish and add salt to kill any form of bacteria.
When you have confirmed that your meat is done, you can add your
stockfish and smoked fish and leave to cook for 4 minutes. Then you can
add pepper, crayfish and palm oil.
After about 2 minutes, add cocoyam in bits and leave to dissolve. Put
shredded uziza and ugwu leaves, Ogiri and salt to taste, stir and then
leave to simmer for about 5 minutes.
Bring down your pot of nutritious Ofe Owerri because it is ready for consumption.