How to make the best Ofe Owerri (Owerri Soup)

Ofe Owerri, a delicious dish that originates from Owerri, Imo State, Nigeria. Meaning “Owerri soup,” Ofe Owerri is indigenous to the people of Owerri.

Firstly, this iconic soup showcases the region’s unique gastronomic identity, making it a standout dish.

Notably, Ofe Owerri ranks as one of the most expensive Nigerian soups, reflecting its rich flavor profile.

Ingredients for Ofe Owerri

• Assorted meat (1.5 kg)
• Snails (6-15)
• Dry fish (2 medium sizes)
• Stockfish head (medium size)
• Uziza leaves (1 cup)
• Fluted pumpkin leaves (4 cups)
• Cocoyam (1 cup)
• Palm oil (1 cup)
• Ogiri (1 spoon, optional)
• Salt and pepper to taste

Next, follow these steps:

1. Parboil meat with 2 Knorr cubes, then cook until tender.
2. Blend crayfish, wash stockfish/dry fish, and snails.
3. Boil cocoyam, pound, and set aside as thickener.
4. Add water, ground crayfish, stockfish/dried fish, and red oil to meat.
5. Add snails, pounded cocoyam, ogiri, and seasonings.
6. Finish with uziza and fluted pumpkin leaves.

Serve with fufu, eba, semo, or pounded yam.

Additionally, keep these tips in mind:

• Use ofor or achi as alternative thickeners if needed.
• Snails enhance flavor and texture.

Moreover, Ofe Owerri plays a vital role in Igbo ceremonies and gatherings, symbolizing unity, hospitality, and community bonding. Furthermore, feel free to substitute snails with periwinkles or clams, or add other leafy greens like bitter leaves or pumpkin leaves.

Today, Ofe Owerri remains a beloved dish, enjoyed not only in Nigeria but also globally, thanks to the diaspora community’s efforts to share their culinary heritage. Its rich flavor and cultural significance continue to inspire new generations of cooks and food enthusiasts.

In conclusion, indulge in this mouthwatering, culturally significant dish, showcasing the richness of Igbo cuisine. Ofe Owerri’s bold flavors and expensive ingredients make it a delicacy worth savoring.