Cookbook:Ofe Owerri (Meat and Taro Soup with Dried Seafood)
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Ofe owerri is a Nigerian soup native to the Igbo people of Eastern Nigeria. It is considered one of the most expensive soups in Nigeria.
Ingredients[edit | edit source]
- Cocoyam (ede), unpeeled and rinsed
- Meat (beef or goat), cut in pieces
- Cow skin (kpomo)
- Knorr seasoning cube
- Ground crayfish
- Palm oil
- Yellow and red habanero peppers, grated
- Okazi leaf, washed and minced
- Nigerian pumpkin (ugwu) leaves, washed and minced
Procedure[edit | edit source]
- Put the cocoyam in a pot, and cover it with water. Bring to a boil over medium-high heat, and simmer until tender. Top up with additional water as necessary.
- When the cocoyam is tender, drain and peel it. Pound it in a mortar until sticky, stretchy, and smooth.
- Combine the beef, cow skin, stockfish, snails, and seasoning cube in a pot. Cook in its own juices for 15 minutes.
- Add extra water, and stir in the dryfish.
- Stir in the crayfish and palm oil. Add the cocoyam mixture in small lumps; stir well and continue to cook on high heat until you get the consistency you want.
- Stir very well, then add the grated habaneros, okazi, and ugwu leaves. Return to a boil, and stir.
- Adjust seasoning with salt and seasoning cubes as desired.
- Stir and remove from the heat.
- Serve with eba, semo, starch, or wheat.
Notes, tips, and variations[edit | edit source]
- The cocoyam takes a while to prepare, so you must start cooking it early.