Ofe Owerri (Nigeria - Imo State vegetable soup)
A recipe from Kenya.
🇰🇪 KenyadairyFreeglutenFreenutFreehighProtein
Nutrition (per serving)
650Calories
45 gProtein
10 gSugar
1400 mgSalt
Ingredients
- 1.2kg mixed Assorted meats (beef, goat, cow foot, tripe, stockfish)
- 500g for thickening Cocoyam (ede owerri)
- 400g each fresh Ugwu & uziza leaves
- 200ml Palm oil
- ground 100g Pepper & crayfish
- fermented 2 tbsp Ogiri & dawadawa
- side Pounded yam or eba
Method
- Clean and cut all meats; boil with stockfish in water with onions and seasoning cubes until tender (1-1.5 hours), reserving rich stock.
- Boil cocoyam separately until soft; peel and pound into smooth paste for thickening—set aside.
- In a separate pot, heat palm oil until hot but not smoking; add ground pepper and crayfish, fry for 5 minutes to release aromas.
- Add meat stock and boiled meats; bring to boil, then stir in pounded cocoyam gradually to thicken without lumps (stir constantly for 10 minutes).
- Add ogiri and dawadawa for umami; simmer 15 minutes to meld flavors.
- Add shredded ugwu and uziza leaves last 5 minutes—do not overcook to keep vibrant green and texture.
- Taste and adjust seasoning; serve hot with pounded yam—complex Igbo feast soup for occasions.
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