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.

I used just 6 snails but you can use as many as you can find (not more than 1kg), they are medicinal and delicious.

What you find below is a delicious plate of Owerri soup, I used just about a handful of uziza and two cups of fluted pumpkin (ugwu leaves), but it is better to use double of that as listed below. i.e, use 1 cups of sliced uziza plus 3-4 cups of fluted pumpkin (ugwu leaves) when you are making your own soup.

Ofe owerri (owerri soup)

The list of ingredients below was used to make a simple pot of ofe owerri that would serve a family of six twice, you can double the ingredients if you have a larger family.

Ingredients
Serving 6×2

  • Cow (assorted meat) 1.5kg
  • 6-15 snails
  • Dry fish 2 medium sizes
  • Stock fish head (medium size)
  • 1 cup of sliced Uziza leaves
  • 4 cups of sliced fluted pumpkin leaves
  • 3 cubes of maggi or knorr
  • Cocoyam (ede) see image
  • 1 cup of palm oil
  • 1 spoon of ogiri (optional).
  • Salt and pepper to taste
You may need to purchase few spoon of ofor or achi as alternative thickener. Sometime the pounded cocoyam wouldn’t thicken the soup as it should be, an additional spoon of ofor or achi would save the day. I do this whenever I am making soup with cocoyam.

Making Ofe Owerri

I always start by parboiling the meat, use just two cubes of knorr, sprinkle on top of the meat and allow to boil for up to 10 minutes until the water is about to dry. Add about 2 cups of water and cook the meat until it is tender, add a teaspoon of salt, cover and allow simmering for 5 minutes.

Blend crayfish, wash the stock fish/dry fish with water and set aside in a plate (remember to remove the center bone/head of the fish. Wash the snails with alum or tangerine/grape juice or dry garri; you just wanna get rid of the slimy fluid.

Snails are wonderful for ofe Owerri, You can also add snails to Oha Soup, tastes delicious!

Boil the cocoa yam until it is soft then remove the back and pound with mortar and pestle until it is seedless. (It would serve as the thickener)

Add about 4-6 cups of water to the already cooked meat;. Add the ground crayfish, washed stock fish/dried fish.

Add red oil and allow boiling for another 10 to 15 minutes. Add a cube of maggi, salt and pepper to taste, the washed snails, stir, add the pounded cocoa yam, ogiri and allow dissolving, (should take about 10 minutes), add the uziza leaves, stir and allow about 2 minutes before adding the fluted pumpkin (ugwu leaves). Allow simmering on low heat for 3-4 minutes and we are done.

That is exactly how to make a delicious pot of ofe Owerri (the popular Owerri soup) you can serve with any one of fufu, eba, semo or even pounded yam. I love it best when served with fufu (loi loi) 😀

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Comments

  1. Evelyn Michael  April 27, 2015

    Hmmmmmm. Making me salivate already. Thanks for sharing

    reply
  2. iyabo popoola  April 27, 2015

    thank very much i love this site alot

    reply
  3. peace Roberts  April 28, 2015

    Wao! i love this site, thanks for sharing.

    reply
  4. Jane  May 6, 2015

    Tnx alot.I always enjoy ur recipes but I want to point out dt in OFE OWERRI, We use UKAZI & UGU and not Uziza and Ugu

    reply
    • Chy Anegbu  May 7, 2015

      Ok, thanks @ Jane

      reply
  5. chichi  July 13, 2015

    Thanks for sharing. l love the meal with hot akpu.

    reply
  6. Adeola  July 16, 2015

    Wao, can’t wait to try it and prepare it for my family.

    reply
  7. muibat  July 27, 2015

    Wao u re great I love this site may God continue to bless and strengthen u more and more, the owerri soup is right on point.

    reply
  8. stella  July 28, 2015

    God bless you for sharing.

    reply
  9. Onyi  July 28, 2015

    Looks Delish no doubt and I like all your delicacies big ups to you. But as an indigene of owerri, our soup must have okazi.

    reply
    • Chy Anegbu  July 29, 2015

      Yap, you are right @ Onyi, I however don’t like ukazi in ofe owerri but some people use it.

      reply
  10. florence  August 3, 2015

    want to say God bless yu a great deal fr sharing yr knowledge abt d various delicacies. thanx fr helping we wives to find one of the ways to keep our men. may d Lord establish yr home too. yu need to taste d ofe owerri i just made,it s superb. kisses!

    reply
  11. ivymariea  August 16, 2015

    @ Onyi ofe okazi is superb. but ofe ede is better served with uha.
    I love both. sha

    reply
    • Chy Anegbu  August 17, 2015

      Lol, I see a contridiction here, recipes differs accross different homes, some people prefer to make ofe owerri with okazi, other think oha is better, whereas most people use ugu (fluted pumpkin). Enjoy the one you like best, in my opinion, they all taste delicious.

      reply
  12. stella  August 18, 2015

    Delicious.Thanks for sharing.I will include uziza to my recipie.I only know of ukazi and ugwu leaves.With uziza the flavour will be excellent.

    reply
  13. Marycharles  September 10, 2015

    God bless u for this wonderful delicacies, I hope u have all this in the Ultimate book, I cant wait to get my copy. Thanks
    Am in Abuja, AM ASK TO CONTACT Mr. Chuks for a copy

    reply
    • Chy Anegbu  September 11, 2015

      Sure, just call chuks for your copy. xoxo

      reply
  14. Doris  September 15, 2015

    Thanks for the recipe. Just to add that Okazi is a vital part of Ofe Owerri and not uziza. Its good you give the main recipe and add that it can be substituted with uziza and not making uziza the main recipe. All the same thumbs up for the great job

    reply
  15. wini  September 24, 2015

    thanx maam,i’ll use uziza instead of okazi, to make my ofe owerri cos i am abian married to an akwa ibom, i know he’ll appreciate uziza better in this soup.

    reply
  16. Miracle  October 7, 2015

    plsss chy I really need d handbook plss

    reply
  17. odunayo  October 11, 2015

    Chy,tnx fr sharing with us.U re indeed a blessing to many family.I will try dis nd am sure it ll turn out excellent.

    reply
  18. Redemption  November 13, 2015

    Really happy to be learning a lot from this site keep is up.

    reply
  19. Adeola Gloria  November 15, 2015

    I feel like seeing this soup right now.. Thanks alot

    reply
  20. Mercy  November 18, 2015

    Hmmm! I have never heard of Uziza for Owerri soup. My Maternal relatives uses Okazi and Ugu

    reply
  21. ihuOma  November 20, 2015

    Thanks a lot,I will make it this weekend, I hope it turns out good.

    reply
  22. Ngozi  December 7, 2015

    Firstly I thank u for u time and efforts towards us ur fans.
    But is it a must that u must use ede I mean cocoyam.

    reply
  23. sarah  December 8, 2015

    Plz I can’t get either uziza or okazi where I stay. Can I use only ugu? Will it still taste nice?

    reply
    • Chy Anegbu  December 10, 2015

      you will get something slightly different.

      reply
  24. ude chizoba  January 1, 2016

    Thank u so much for sharing, I have heared about ofe owerri but I don’t know how to cook it. As u have taught me dat, I will give it a trial. God bless u for empowering us in the kitchen.

    reply
  25. ogechi eze  January 11, 2016

    Thanks for putting me through the process of making ofe owerri. The one u made is sooo tantalizing. I will surely try it one of these days

    reply
  26. oge  January 19, 2016

    Wow! I have been looking out for this recipe, thank you so much. I will try this.

    reply
  27. Helen  January 19, 2016

    Thanks a million. Please I want to know how you measure vegetables in cups. God bless you.

    reply
    • Chy Anegbu  January 21, 2016

      I always say something like – one cup of sliced onion/fluted pumpkin, etc. once you sliced them, you can use a cup to measure. just pour into the cup, don’t try to squeeze it that much. However, you must not neccesarily measure with a cup when it comes to vegetables and soups. I say it to give you an idea of what you need.

      reply
  28. shola  January 19, 2016

    Tanx for sharing,I will give it a trial one of this days

    reply
  29. Gladness  February 27, 2016

    Hmmmm looks sweet and teasty.I will prepare it for my husband and kids.Thanks chy.

    reply
  30. Dorcas Stephen Rembah  June 14, 2016

    Just made mine am from core north but l love this soup l thought l will never be able to replace afang n banga wit any soup but dis d bomb

    reply
  31. Chinwendu Lucy  June 14, 2016

    Please chi, can one use Akwu instead of red oil on this ofe owerri? Thanks

    reply
  32. Adewale Atinuke  July 7, 2016

    I made a trial at dis Ofe Owerri.It tastes so gud.Easy to make.Tanks a lot

    reply
  33. pp  November 10, 2016

    I can’t wait to cook this for my family.

    reply
  34. Joke  January 8, 2017

    Thank you Chi. Am definitely going to try this. I have been made to understand that to cook Ofe owerri is difficult, but you have proved that wrong with your down to earth method. Honestly, you are doing a good job here. But can I use locust beans(Iru) instead of Ogiri? Will the taste come out so good as same? Please I await your response. Thanks one more time.

    reply

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