Here’s the secret formula for the delicious Ofe Owerri from Eastern Nigeria.
Image courtesy: South Paw group
- Ugwu leaves, 2 medium bunches, shredded
- Uziza leaves, 1 medium bunch, shredded
- Cocoyam, 1 head, peeled
- Beef or Chicken, one-half kilo
- Stock Fish, 3 to 4 medium pieces
- Crayfish, as desired
- Ground dry pepper, 2 tablespoon
- Onion, 2 small bulbs
- Palm Oil, 1 cooking spoon
- Ogiri, 1 wrap
- Seasoning, 2 cubes
- Salt to taste
- Soak the stock fish in water for some 30 minutes.
- Next, cook the cocoyam and pound in a mortar to obtain a smooth paste.
- Cook meat with onion and seasonings. You may add a little water although natural fluids from the meat will collect in the
- Add the stock fish to the pot when the meat is tender. Follow this by adding the dry pepper, crayfish, and palm oil. Allow all to cook for another five minutes.
- Now, use a spoon to gently stir in the cocoyam paste into the pot.
- Finally, add the shredded uziza and ugwu leaves, ogiri and salt to taste. Stir the pot, cover, and allow to simmer for about 5 minutes.
- Serve Ofe Owerri with Pounded Yam or other preferred staple.