Ofe owerri is one of the most expensive Nigerian soups; its made with assorted meat (which is different parts of cow meat), snails, dried fish and stock fish. Ofe owerri simply means Owerri soup (soup indigenous to the people of Owerri).
There is even a popular Igbo song that suggest that a poor man does not eat ofe owerri.
Cow (assorted meat) 1.5kg
Dry fish 2 medium sizes
Stock fish head (medium size)
1 cup of sliced Uziza leaves
4 cups of sliced fluted pumpkin leaves
3 cubes of maggi or knorr
Cocoyam (ede) see image
1 cup of palm oil
1 spoon of ogiri (optional).
Salt and pepper to taste
Start by parboiling the meat, use just two cubes of knorr, sprinkle on top of the meat and allow to boil for up to 10 minutes until the water is about to dry. Add about 2 cups of water and cook the meat until it is tender, add a teaspoon of salt, cover and allow simmering for 5 minutes.
Blend crayfish, wash the stock fish/dry fish with water and set aside in a plate (remember to remove the center bone/head of the fish. Wash the snails with alum or tangerine/grape juice or dry garri; to get rid of the slimy fluid.
Boil the cocoa yam until it is soft then remove the back and pound with mortar and pestle until it is seedless. (It would serve as the thickener)
Add about 4-6 cups of water to the already cooked meat;. Add the ground crayfish, washed stock fish/dried fish.
Add red oil and allow boiling for another 10 to 15 minutes. Add a cube of maggi, salt and pepper to taste, the washed snails, stir, add the pounded cocoa yam, ogiri and allow dissolving, (should take about 10 minutes), add the uziza leaves, stir and allow about 2 minutes before adding the fluted pumpkin (ugwu leaves).
Allow simmering on low heat for 3-4 minutes and we are done.
That is exactly how to make a delicious pot of ofe Owerri (the popular Owerri soup) you can serve with any one of fufu, eba, semo or even pounded yam.
Credit: Nigerian Food Recipes