Ofe Owerri
A rich Igbo delicacy with cocoyam thickener and fresh greens.
Ofe Owerri is one of the most treasured soups in Igbo cuisine — a rich, deeply flavoured delicacy from Imo State thickened with cocoyam and packed with assorted meats, snails and fresh greens. Reserved for special occasions and honoured guests.
Ingredients
Serves 6
- Ugu leaves
- Uziza leaves
- Cocoyam (for thickener)
- Assorted meat
- Snails (optional)
- Smoked fish
- Palm oil
- Crayfish
- Scotch bonnet peppers
- Onions
- Seasoning cubes
- Salt
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Method
- 1
Boil and pound cocoyam into a smooth paste.
- 2
Cook assorted meat and snails until tender.
- 3
Add palm oil, smoked fish, crayfish and peppers to the pot.
Chef tips
- • Ofe Owerri is judged by the quality of its assorted meats — don't skimp.
- • Uziza leaves add a peppery kick unique to this soup.
- 4
Drop cocoyam paste in lumps to thicken the soup.
- 5
Simmer for 10 minutes.
- 6
Stir in ugu and uziza leaves and cook for 3 minutes.
Serving Suggestions
Serve with pounded yam or semovita at special occasions.
Ofe Owerri: Frequently Asked Questions
Can I thicken Ofe Owerri without cocoyam?▾
Traditionally no, but ofor or achi flour can substitute if cocoyam is unavailable.
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