OFE OWERRI

How to Prepare OFE OWERRI 

         Ofe Owerri is one of the most expensive Nigerian soups; it is made with assorted meat (which is different parts of cow meat), snails, dried fish and stock fish.

I think you would spend between 4000-10000 Naira if you are looking to make a delicious pot of this soup, there is even a popular Igbo song that suggest that a poor man does not eat ofe owerri. 😀

Ofe owerri simply means Owerri soup (soup indigenous to the people of Owerri). I used to think that I would never make another soup that would comfortably compete with the likes of nsala and oha but this sure takes the cake.

                     INGREDIENTS

- 1 kg assorted meats

- 2 medium size stockfish

- 2 medium dried fish(Asa)

- 1 tablespoon grounded pepper

- 2 tablespoon ground crayfish

- 2 cups Ukazi leaves (shredded)

- 2 small bunch ugwu

- 2 cups smoked prawns

- 1 small bulb onion

- 4 medium size cocoyam (red type)

- 2 cooking spoon palm oil

- 2 litres stock or water

- 2 maggi cubes 

- salt to taste

             COOKING DIRECTIONS

Pick, wash and shred the Ugwu leaves as well as the Ukazi leaves.(This can be done in the market)

Wash the meat thoroughly and place in a large pot. Season with salt,onion and ground pepper, add some water and cook for 10minutes or allow steaming till juice dries up.

Add 2 cups of water and the stockfish continue cooking till the stockfish is soft and the meat cooked. Wash and debone smoked fish and then dress and wash the smoked prawns. Add the fish and prawns to the meat pot and add the remaining water and cook for I0 minutes.

Peel and wash cocoyam, cut each into two pieces then add to the pot continue cooking until tender. Remove the cooked cocoyam and pound. Mould the pounded cocoyam into small balls and add to soup as a thickener. 

Stir in the crayfish,pepper, maggi cubes and palm oil. Stir thoroughly and reduce the heat. 

Add the shredded Ugwu and Ukazi leaves, stir and allow cooking for about 6 minutes. Stir and add salt to taste.

Remove from heat and serve hot with cassava fufu or pounded yam.♨♨♨

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THAI SHRIMP SOUP

How to prepare THAI SHRIMP SOUP

        we declare this meal healthy and tasty! it is unbelievable though but we added the rice straight into the soup. this is a perfect thai bowl and every spoon is indeed promising. we challenge you to skip the take-out version and make this at home.

    

                      INGREDIENTS

450 g fresh shrimps

1 pc onion

1 pc lime

2 pcs garlic

1 tbsp ginger

2 tbsp butter

1 cup basmati rice

1 pc lime

1 can coconut milk

1 tsp salt

1 pc pepper

1 tsp black pepper

2 tbsp curry powder

                    COOKING DIRECTION

firstly, cook the rice according to instruction and set aside.

melt the butter in a small stockpot over medium-high heat. add the shrimp (peeled and deveined) then add the salt and pepper to taste.

cook, stirring occasionally for about 2-3 minutes or until pink. remove the shrimps and set them aside. then add the onion (diced), red bell pepper (diced) and garlic (minced) to the stockpot and cook until tender for about 3-4 minutes.

stir in the ginger until fragrant for about a minute. add the curry powder and stir to combine. gradually whisk in the coconut milk and 3 cups of vegetable stock. stir well for about 1-2 mintes and cook.

bring to boil then reduce the heat and allow to simmer until 8-10 minutes or slightly thickened.

stir in the rice, shrimps and squeeze in the lime juice. add cilantro (optional) and stir.

serve hot!♨♨♨

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OFE - UJUJU

How to prepare OFE - UJUJU

       Ujuju soup has its origins in the Igbo speaking part of Delta State, Nigeria. This soup is very easy to make, the only hard thing about this recipe is the leaves itself. The leaves may be a little hard to find if you don’t live in the region and the leaves cannot be substituted with another vegetable, otherwise it won’t be Ujuju Soup anymore.. ☺

              INGREDIENTS

- 1½kg Bush meat

- 1 medium size Smoked fish

- 1 medium bunch Ujuju leaves

- 1 tablespoon Dried Pepper (ground)

- 3 cooking spoons Palm oil

- 2 Maggi Cubes

- 1½ litres Water

- Salt to taste.

                 COOKING DIRECTION

1). Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.

2). Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.

3). Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.

4). Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.

5). Serve with boiled white rice or pounded yam or eba. ♨♨♨

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