27/10/2023
Ofe Owerre Recipe
Ingredients:
Beef
Snails
Cow foot
Oxtail
Assorted offal or any other protein of choice
Ofe owerre is a protein rich soup so feel free to add as much as you can afford
Dry fish
Stock fish head(with ears preferably)
Stockfish flesh
Cocoyam(not Anambra type that is slimy, the bigger ones that can be boiled alone and eaten with oil. The white or red version ie: ede uhie)
Palm oil... (some prefer palm fruit extract)
Crayfish (ground)
Dry pepper or ose Nsukka(blended )
Salt to taste
Seasoning cubes preferably Maggi crayfish or Naija pot
Ugu(pumpkin leaves)
Okazi
Let’s cook:
1. Wash meat thoroughly with salt
2. Clean snails with alum or lime
3. Soak stockfish and dryfish in hot water for a few mins and drain. Add cold water and wash fish with salt. Keep them separately
4. Boil cocoyam till tender, when done peel skin and pound till smooth in a mortar or food processor
5. Wash Ugu with enough salt and slice thinly
6. Wash the already sliced okazi( you can buy the already sliced one. Have the market women cut the okazi into smaller bits.
7. Season meats with salt/seasoning cubes and boil with stockfish till tender with some of the meat stock left.
8. Add some palm oil to the seasoned meats & stockfish, top up enough water for soup and leave to boil till palm oil looses raw taste.
9. Add cocoyam in bits, pepper, crayfish, dryfish and snails to the soup pot. Cover and bring to boil. You add the dryfish now so it doesn’t scatter, and the snails too at this stage so they are still crunchy.
10. When the soup has gotten a good boil say like 15 mins, check if the consistency is okay.Soup shouldn’t be too runny or too thick. Remove the cocoyam bits that are yet to dissolve if the desired consistency is achieved.
11. Check for salt. I don’t add seasoning cubes at this stage of cooking because if the meats are seasoned right, there will be no need.
12. Add the okazi and ugu leaves and stir.
13. Let simmer for 2 minutes and turn off the heat.
14.
