This is one of the soups that is symbolic to Imo state with most indigene laying claims to having the authentic recipe. Below is a version that I believe can be accepted. It is said if you visit Owerri and have not tasted the famous Ofe Owerri, it means you have not begun!
INGREDIENTS
Beef or Goat meat or assorted meat including Snails
Okazi leaf & Ugu
Red Cocoyam boiled and pounded (not the Anambra state type)
Seasoning cubes
Dry Fish {Asa} & Stock Fish
Crayfish
Pepper
Ogiri akpa (optional)
Palm oil
Salt to taste
METHOD
Wash the meats thoroughly and place them in a pot.
Season with salt and ground pepper, seasoning cubes, add water which should be at the same level as the meat and cook.
As the meat boils in the pot, preferably when it's half done add the washed smoked and stockfish and stir.
Mold the pounded coco-yam into small balls and add to the soup, ogiri akpa, palm oil and stir in the crayfish, shredded green leaves.
Adjust seasoning and simmer until slightly thick. Serve hot with favourite swallow!
0 Comments