One of the best recipes out there for Ofe Owerri


Assorted meats

2 Cooking Spoon Palm oil

1.5 Cup washed and sliced Ugu leaves

1 Cup wash and thinly sliced Okazi leaves

3-4 Uziza Leaves (Optional)

3-4 Medium Size red Cocoyam 

1- 2 Smoked Fish

2-3 Stockfish/ Stockfish Head (Okporoko)

3 Tablespoons Ground Crayfish

1.5 Cup Smoked Prawns

1 Tablespoon Ogiri

2 Tablespoons Ground Dry pepper

Seasoning Cubes

Salt to taste


1. Your meats should first be boiled in a lot of water. Start by preparing the tougher meats first, such as cow leg, shaki, and ponmo. Add beef or other tender meats after they're just beginning to become tender.

Reminder: The base for your Ofe Owerri will be the stock from the meats, so season it carefully. You can avoid the headache of subsequently adding more salt or seasoning by using well-seasoned stock. I used two Knorr Chicken cubes, salt, and Aromat spice.

2. Add the stockfish and continue cooking until it is soft once all the meats are tender. You ought should have 4-5 cups of stock at the end.

3. Boil the cocoyam with the peel on without adding salt until it is soft while the meats are simmering. On medium heat, this should take approximately 15 minutes...

4. Gently take the skin off the cocoyams when they are soft, then mash them in a mortar and pestle until smooth. Alternately, cut them into little pieces and purée them in your electric blender with some hot water until they are smooth.

NOTE: To completely eliminate all traces of sand and grime, immerse dried leaves in hot water for 2 minutes before using. The smoked salmon should also be soaked to get rid of any dirt.

5. Add the crayfish and smoked prawns once the meats and fish are all tender, followed by the crushed pepper. After two to three minutes of boiling, turn the heat down to low.

6. Next, gradually whisk in the blended or pulverized cocoyam to the stock, being cautious not to add too much because you want a fluid consistency. However, you can keep to the consistency you desire. I like mine a little bit thicker and semi-fluid.

7. Combine, stir, and cook for 2 to 3 minutes before adding the palm oil.

8. Stir and combine, add the ogiri, simmer for 3 minutes, and check to make sure the palm oil is thoroughly incorporated. Taste for seasoning and salt, and make adjustments as needed. Try adding additional crayfish instead of using too many spices; this will greatly improve the flavor of your Ofe Owerri.

9. At this point, add the smoked salmon. If you'd like, shred it and add it to the soup. Give the soup two minutes to combine before serving. I didn't remember to include mine until the very end.

10. Next, add the Okazi leaves, wash them, and cut them into thin slices. Cook for 2 minutes.

11. If using frozen ugu, add the ugu and uziza leaves, turn off the heat, and let the mixture simmer for a further 3 minutes on the residual heat. Fresh ugu should be cooked for 3 minutes before simmering for 2 minutes over the remaining heat.

And it’s ready to accompany any swallow of your choice

While you're please check out my other soup recipes

How to Make Ogbono Okra Soup

How to Make Okra Soup (Ila Alasepo)

How to Make Ofe Nsala (White Soup)

Emmanuella Asuelimen

17 Blog posts

Chioma Daisy Ekhoragbon 41 w

My people nor dey carry last for cooking🎉🎉🎉🎉🎉nice article👍😘😘😘😘

Jubilee Ohwodiasa 44 w

Amazing soup

Francis Precious 48 w

Amazing soup

Fola Bams 2 yrs

Great soup

Barikpoa Christiana 2 yrs

Nice one

Tessykingsley 2 yrs

Very interesting and educative
I love it 😄

Adeola Oladipo 2 yrs