Ofe Owerri


Ofe Owerri by Naijafoodie 9JAFOODIE

Ofe Owerri

Ofe Owerri translates to Owerri  (Good) Soup, owerri being the capital of Imo State in the South-East corner of Nigeria. You do not have to be from the part of the country to enjoy the soup, it’s extremely delicious and definitely adaptable to any palette.

There is often a bit of debate as to the traditional leave combination for the soup, some think it should be Ukazi and Ugu, others suggest okazi alone and some people think it’s Uziza.  I personally think the only requirement for your leaf choice is that you want something  strong and pungent. I wouldn’t use something without robust flavor like waterleave or regular vegetable. Okazi is a must then your choice of Uziza, Atama, Scent leave or bitter leave will work great in the soup.

 

Ingredient

  • Precooked meat of choice , Stock fish and Smoked fish
  • 1/2 cup dried Okazi leaves (I cup if using fresh leaves)
  • ¼ cup crayfish powder
  • 1 Teaspoon dried pepper
  • 2 Tablespoons Achi (substitute cornstarch)
  • ½ – 1 Cup Uziza leaves (fresh or dried) substitute Ugu leaves
  • 1.5 cups Cocoyam paste (made by boiling and pounding cocoyam)
  • ¼ cup palm oil
  •  Maggi and Salt to taste

 

Direction

  1. Combine the meat, fish , snail and smoked fish in a pot. Add 3 cups of water. Set on medium heat
  2. Add the maggi, salt , pepper and crayfish. Simmer for 15 minutes

Ofe Owerri soup

Ofe Owerri cooking

3. Add in the pounded cocoyam paste. Combine. Cook for another 5 minutes

Ofe Owerri special    4.  Add in the achi and uziza leaves. Simmer  for 5 minutes. Add in the palm oil, taste and adjust for seasoning

5. Simmer for another 5 minutes

Serve soup with your choice of swallow. Enjoy

Note:

– if using dried leaves, make sure you soak in hot water for 5-10 minutes prior to use

– I personally think the soup tastes better a day after cooking

– If you find the soup to be a little thick, add water to the soup when warming

 


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By |March 25th, 2011|26 Comments

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26 Comments

  1. joy ugbai November 20, 2016 at 10:12 am - Reply

    Good job ma. Pls Am I to pound or slice the okazi

  2. Chiddy September 23, 2016 at 4:15 am - Reply

    Hey, good job! You didn’t mention onions. Is that an omission or is not used?

  3. adepeju August 10, 2016 at 9:24 am - Reply

    ronke u are just too much this particular ofe shall be sizzling in my kitchen this weekend it looks so dammed good.

  4. Laura June 18, 2016 at 1:40 pm - Reply

    You can either use boiled cocoyam paste (ede) or achi, but not both in the same soup. They both are thickners.

    • 9jafoodie
      9jafoodie June 20, 2016 at 8:55 pm - Reply

      Cocoyam isn’t just for thickening, it lends a peculiar taste to the soup as well. Certain varieties of cocoyam are not as starchy so they don’t thicken as well, hence the addition of achi to properly thicken and yield the right consistency.

  5. nita January 21, 2016 at 4:53 am - Reply

    You didn’t add the okazi to the food preparation above…pls when do we add it

  6. FOLUKE September 14, 2015 at 6:39 am - Reply

    please how do you clean your shaki and other cow entrails? i love them but we didnt eat them much growing up so i just do some trial and error to get it clean the few times i buy.

    • 9jafoodie
      9jafoodie September 18, 2015 at 3:08 pm - Reply

      Hi Foluke – I will not lie mehn, I buy them already cleaned. The hassle of doing it myself is just not worth it.

  7. chiaka August 19, 2015 at 10:03 am - Reply

    Chioma you are right. Please there’s no achi in ofe owerri. It is majorly cooked with snail stock fish and dred fish.

  8. Subcy Abs July 6, 2015 at 1:01 am - Reply

    Can I use G.nut paste instead of Achi? And the soup should be served with what? Thanks

    • 9jafoodie
      9jafoodie July 6, 2015 at 10:00 pm - Reply

      No, groundnut paste will affect the taste of the soup. it’s better you prepare it without any thickener. You can serve the soup with garri, pounded yam or fufu.

  9. chizoma August 22, 2014 at 9:39 am - Reply

    A real ofe owerri is cooked with cocoyam, okazi, ugu, and a little oziza. And mainly the red cocoyam known as ede-uhe.

  10. Uchec Favour June 26, 2014 at 7:29 am - Reply

    In ofe owerri u must use okazi nd oziza nt ugu

  11. Uchec Favour June 26, 2014 at 7:25 am - Reply

    Its better to use cocoyam

  12. Becky Ebigbo Iwara March 4, 2014 at 4:54 am - Reply

    Yes u can avoid Achi if u wish, but to avoid ur soup being wattery, don’t boil ur meat with much water.

  13. Anonymous January 24, 2014 at 3:31 am - Reply

    Can I cook it without achi,because I don’t
    Like to cook my meals with achi?

  14. Anonymous December 10, 2013 at 7:55 am - Reply

    what is Achi pls

    • 9jafoodie
      9jafoodie December 11, 2013 at 5:06 pm - Reply

      it’s a soup thickener. you can find it in most markets, ask the people that sell spices.

  15. Amara October 8, 2013 at 1:29 am - Reply

    The mean leaf for cooking ofe owerri is ugu(pumkin) and okazi, but using oda alternative leaf is totally not ofe owerri but ofe ede

  16. stella February 4, 2013 at 8:02 am - Reply

    Hi, thanks for this. i am a bit confused. I saw some where that Ukazi was for Ofe owerri, now it is Utazi..which? 🙂

  17. blessing July 3, 2012 at 12:07 pm - Reply

    can the pounded yam be substituted in the afia efere? if yes, what is the substitute?

    • 9jafoodie
      9jafoodie July 4, 2012 at 6:45 pm - Reply

      I have never tried it with anything else. you don’t eat pounded yam?

  18. Dvynlove April 22, 2012 at 2:46 pm - Reply

    Thanks so much for the recipe,I’ll try the Ofe Owerri soup….Can I use bitter leaf instead of Utazzi leaves???…

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