Recipes/Cooking » HOW TO PREPARE OFE OWELLE. by: Tony4mega(m) .:. Fri, 14 Feb, 2020 - 11:13:01:pm GMT


Cow (assorted meat) 1.5kg
6-15 snails
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

You may need to purchase few spoon of ofor or achi as alternative thickener. Sometime the pounded cocoyam wouldn't thicken the soup as it should be, an additional spoon of ofor or achi would save the day. I do this whenever I am making soup with cocoyam.

I always 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 you just wanna get rid of the slimy fluid.

Snails are wonderful for ofe Owerri, You can also add snails to Oha Soup, tastes delicious!

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 .

**Let love lead**

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Re: HOW TO PREPARE OFE OWELLE. by: Dynameak(f) .:. Tue, 19 May, 2020 - 09:58:46:pm GMT

Ofe Owerri, is a very popular traditional vegetable soup from the Eastern part of Nigeria which has the Igbo settled in it. "Ofe" means soup and "Owerri" is the capital of Imo state in South Eastern Nigeria. Ofe Owerri is peculiar to the people of Owerri especially as it's the major soup eaten by the people of Owerri.

It is usually prepared with four different vegetable leaves, Okazi, Ugu and Uziza, Oha, although Uziza is highly preferred, owing to it's aromatic blend into the pot of goodness (uhmmmmm OoollallaaaaCIOUS, I can smell the goodness already).

Aside the uziza leaves being an essential vegetable for this pot of goodness, another major ingredient used in the preparing ofe owerri is cocoyam which serves as a thickener. A thickener such as it is required so as to give the soup a firm outlook because a runny ofe owerri would be a fake version and at that wouldn't represent it's origin very well. The red Cocoyam is best for the thickner, but in the absence of the red ones enough red ones, the white ones can serve. In quick fix situations where you can't get raw cocoyam, the cocoyam powder can serve as a replacement as all you need do is mix about 2-3 tablespoons of the cocoyam powder with hot water, stir and make into a paste then add to your Ofe Owerri, alternatively, achi can be used as a thickener.

**Life is a race but with God's element of grace it'll be worth while to explore His goodness. **

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