Nigeria · Soup
Owo Soup
Serves 2 · 50 minutes
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Sign inOwo soup, also known as oghwo ofigbo or ogwofibo, is a traditional soup native to southern Nigeria.
Allergens named in the ingredients: Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- Fresh tomatoes
- Fresh pepper
- 500 g goat meat, bushmeat, or assorted meat, washed
- 1 small onion, chopped
- Seasoning/stock cubes
- Salt
- 1 handful dried fish, washed with hot water
- Ground crayfish
- ½ tsp potash (akaun), ground to a powder
- Palm oil
Method
- Blend the tomatoes and pepper to a paste.
- Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices.
- Cover meat with water, and simmer until tender.
- Add the dried fish, tomato-pepper paste, and ground crayfish to the meat. Add about a cup of water and stir. Let simmer for 10 minutes, stirring to prevent burning.
- Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup.
- Turn off the heat, and allow the soup to cool for about 10 minutes.
- Return to the heat, and gradually stir in the palm oil.
- Remove from the heat, and serve with plantains, yam, or any swallow of choice.