Ofe Owerri - Traditional Nigerian Soup

Ingredients

• Water (4 cups)
• Salt (to taste)
• Stock cubes (2)
• Crayfish (1 tablespoon, ground)
• Okazi leaves (afang leaves) (1 cup, shredded)
• Utazi leaves (1/2 cup, shredded)
• Uziza leaves (1/2 cup, shredded)
• Dried fish (1 piece, soaked and deboned)
• Stockfish (1 piece, soaked and deboned)
• Fresh peppers (scotch bonnet or habanero) (2, chopped)
• Onions (1, chopped)
• Palm oil (1/2 cup)
• Assorted meats (beef, goat meat, tripe, cow skin, etc.) (1.5 kg, cut into bite-sized pieces)

Instructions

1. Wash the assorted meats thoroughly and place them in a pot. Season with salt and stock cubes, then add water to cover the meats. Boil until they are tender. Retain the stock for later use.
2. In a separate pot, heat the palm oil over medium heat. Add the chopped onions and sauté until they turn translucent.
3. Add the chopped peppers to the pot and sauté for another 2-3 minutes until they soften.
4. Add the stockfish and dried fish into the pot, followed by the ground crayfish. Stir well to combine.
5. Gradually pour in the meat stock and additional water. Bring the mixture to a boil.
6. Once boiling, add the shredded uziza, utazi, and okazi leaves to the pot. Stir well to ensure all ingredients are well combined.
7. Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes. This allows the flavors to meld together beautifully.
8. Taste the soup and adjust the seasoning with extra salt and stock cubes if needed.
9. Your Ofe Owerri is ready! Serve it hot with your choice of swallow - pounded yam, fufu, or eba. Enjoy this traditional Nigerian delicacy!