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.



  • 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



  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


– 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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