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Ofe Owerri (festive ugu and okazi soup)
Ofe Owerri: Imo State's lavish soup of ugu and okazi leaves, cocoyam, goat meat and stockfish
Owerri people speak of their soup with pride, and it is famous for how much goes into the pot: goat meat, tripe, stockfish and dried fish, simmered in palm oil and thickened with cocoyam, then finished with two leaves, chewy okazi and soft, sweet ugu. It is festive food for weddings, Christmas and big family gatherings across Imo State, and it is served with pounded yam or fufu. Adding the ugu too early is a common mistake that leaves the leaves dark and mushy; it goes in last, after the okazi has had time to soften. Stockfish needs an overnight soak first unless bought pre-soaked. Chef's tip: soak dried okazi in warm water for 10 minutes before cooking so it softens evenly.
- Total time
- 140 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the stock
- 1 ⅓ lb goat meatcut into 4 cm pieces on the bone
- 7 oz cleaned beef tripe (shaki)cut into strips
- 7 oz cow skin (ponmo) (optional)cut into pieces
- 7 oz stockfishsoaked overnight, in pieces; or pre-soaked
- 1 onionsliced
- 2 stock cubescrumbled; check they are gluten free
- 1 tsp salt
For the soup
- 14 oz cocoyam (ede) or tarounpeeled
- ¾ cup red palm oil
- 3 tbsp ground crayfish
- 1 tbsp ogiri (fermented seeds) (optional)sub: 1 tbsp iru
- 2 smoked dried fishabout 250 g, deboned, in chunks
- 1 ¾ oz okazi (ukazi) leavesfinely shredded or ground; fresh or dried from African grocers
- 10 ½ oz ugu (fluted pumpkin) leavessliced; sub: spinach
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Method
0/6 doneStep 1: Put 1 ⅓ lb goat meat, 7 oz cleaned beef tripe (shaki), 7 oz cow skin (ponmo) and 7 oz stockfish in a large pot with 1 onion, 2 stock cubes, 1 tsp salt and 1.5 litres water. Simmer for 70–80 minutes, topping up with water, until the goat is very tender and pulls from the bone.
80 minStep 2: Meanwhile boil 14 oz cocoyam (ede) or taro in its skin for 25–30 minutes, until fork-tender. Peel while warm and pound or blend with 4 tbsp water into a smooth paste.
30 minStep 3: Add ¾ cup red palm oil, 3 tbsp ground crayfish, 1 tbsp ground scotch bonnet or dried chilli and 1 tbsp ogiri (fermented seeds) to the meat pot and simmer for 10 minutes, until the broth turns rich orange.
10 minStep 4: Drop in the cocoyam paste in small lumps, a little at a time, and simmer for 8 minutes, stirring, until dissolved and the soup is thick enough to coat a spoon heavily.
8 minStep 5: Add 2 smoked dried fish and 1 ¾ oz okazi (ukazi) leaves and simmer for 8 minutes, until the okazi has softened.
8 minStep 6: Stir in 10 ½ oz ugu (fluted pumpkin) leaves and cook for 2–3 minutes, until just wilted and still bright green. Taste for salt and serve hot with pounded yam or fufu.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 50 g
- Carbs
- 20 g
- Fat
- 30 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ofe Owerri (festive ugu and okazi soup) take?
- About 140 minutes in total: 40 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
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