Search Site: OnlineNigeria



Posted by on 2/19/2003 1:43:04 PM |

Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines |   Fish & ShellFish |   Recipes


OFE - OWERRI SOUP serve 4-6

This is classic Oweri soup flavoured with aromatic Uzouza leaves and lightly thickened with Cocoyarn really captures the scent of the Igbo land.

lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat )Ponmo,
450g / lib stockfish (washed & flaked )
1 medium (washed & flaked)
225g / 8oz ground chillies
225g / 8oz ground crayfish
225g/8oz Uzouza leaves, shredded
450g/lib cocoyam boiled and pounded
1lt / 2 pint stock or water
salt to taste

Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies add some stock and cook for 45 minutes. Meanwhile, wash and peel the cocoyam cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uzouza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Ine-oka or Pounded yam

Courtesy of Laura Edet