How To Make Ofe Owerri.

How To Make Ofe Owerri. Ofe Owerri is a luxurious soup straight out of Imo State. The soup is well rated that it has a song named after it. So, if you know the classic song, Ofe Owere by Oriental Brothers and you still haven’t gotten to know its history, you will know today, but if you haven’t ever heard the song. Ofe Owerri is cooked with stock fish (not the head only, but the head first for its flavour) and dry fish. However, it will be hard not to eat meat in this modern era. So you can throw in some cow leg/head (preferably). -Soak your dry fish in hot water and debone it. -It wasn’t intended to be refrigerated. That is why it is considered expensive. You cook it and eat it once. -It has two leaves in it, pumpkin (ugu) and okazi. Okazi is the leaf Ibibios/Efiks call afang. Feel free to add uziza for its flavour. -Boil and pound your cocoyam. PLEASE DON’T BOIL WITH SALT. If you don’t have a mortar, you can also use a blender or food processor. -Slice your leaves. They should be thin.

OFE OWERRI INGREDIENTS. -Cow head/leg -Stockfish -Dry fish -Snails -Crayfish -Fresh yellow pepper -Pumpkin leaves -Okazi -Cocoyam (cocoyam flour or achi) -Ogiri (optional) -Palm oil -Seasoning cubes -Salt HOW TO THE COOKING. STEP 1: Put your meat in a pot. Cook till it is tender. The water should be at the same level with the meat. The consistency is also light, NOT thick. STEP 2: Put in your crayfish and dry fish. Allow to boil for few minutes STEP 3: When you see the stock boiling, add the fresh pepper,palm oil and cocoyam paste. The cocoyam paste should be added in small lumps, so it can dissolve faster and easily. STEP 4: The cocoyam should have dissolved by now and the soup has thickened. STEP 5: Add the ugu and okazi. Stir and check for seasoning. Adjust if necessary. Allow to simmer on low heat for a few minutes. Once it boils, turn off the heat and serve.