Happy December and as we celebrate the season of Joy, may you and your household continue to be blessed!
So I made the famous ofe Owerri some weeks ago (a traditional soup from the Eastern region of Nigeria- West Africa). Now Ofe Owerri is usually cooked with different native vegetables such as Ugu and Ukazi OR Ugu & Uziza or Uha leaves with the common one being Ugu. Now depending on individual taste and choice of leavse, you could use up to three different vegetables. For my version of Ofe Owerri, I used three main vegetables- Ugu, Ukazi and bit of Utazi [then I added some spinach for more leafy bulkiness].
For this recipe, I used the following ingredients:
- Some goat meat
- Chopped Ugu leaves
- Chopped Uziza leaves (small handful)
- Blended Ukazi
- Spinach (roughly chopped)
- One large red onions and scotch bonnet pepper (blended)
- Ground Crayfish
- Some Dryfish
- Palm Oil (I added two cooking spoons)
- Salt to taste & knorr seasoning (I did not any in mine but for those who might want to add some, I would say 1 cube)?
- In a clean pot, add the clean goat meat, stock fish. Then, add some water that just about covers the meat and stock fish. Add the blended onions and pepper, then salt to taste and allow to cook till fairly tender.
- Add the palm oil, then the Utazi (its a little bitter, so please be careful of the quantity added 🙂
- As it simmers for say 5 minutes, add the crayfish and dry fish. Then add the blended Ukazi. Allow to cook for at 10minutes.
- Add the Ugu leaves and stir. Allow to simmer for another 5-10 minutes to get slightly tender
- Taste for salt and crayfish. Add more if needed
- Add the Spinach
- Allow to simmer for another 5 minutes just to soften the spinach (still keeping the crunch) *wink* Readylicious!
Tasty, quick. If this is your first time attempting the Ofe Owerri, you will find this recipe simple to follow. Enjoy with plantain flour or pounded yam
Share It, Try It and Comment on It 🙂
Until the next post…
“Keep making a difference”
Blessings and Love
Tracey x x