Owo Soup recipe
Owo Soup is a popular dish originating from Southern Nigeria, particularly from the Delta State and Urhobo culture.
Here are the key ingredients and steps to make a delicious Owo Soup:
Ingredients
- Dried Fish (or Fresh Fish cleaned and drained)
- Meat (smoked turkey, beef, chicken, snail, goat meat, etc.)
- Periwinkle (optional)
- 2½ – 3 Tbsp Potash (Kanu) Grind and dissolve in 6 TBSP of water
- 1 Cup Garri (filtered and mixed with 3 cups of cold water)
- ½ to 1 Cup Palm Oil
- 4-5 TBSP Dried Cayenne Pepper
- 8 Cups Water
- Seasoning Cube (to taste)
- Salt (to taste)
Instructions
- Do not cover the soup at any point.
- Pour water into a pot and place it on medium heat.
- Add salt, pepper, and seasoning cube and allow to boil.
- Add dried fish, meat, periwinkle, and snail (if using). Boil for about 10 minutes.
- Mix some of the soup with cold water-soaked garri to loosen it, then add the watery garri mixture back into the soup.
- Stir and allow to boil for 10-15 minutes.
- Add periwinkle and snail (if using) and stir.
- Taste and adjust seasoning as needed.
- The soup should thicken gradually. Stir intermittently for 5-10 minutes.
- Add palm oil and stir. Allow to boil, stirring intermittently.
- After 5-7 minutes, stir in the potash water and stir.
- Allow to cook for about 10-15 minutes (or until desired consistency).
- Remove from heat and serve with starch, eba, boiled or roasted yam, or plantain.
Variations
- Delta Owo Soup Recipe: This version uses cow meat, dried fish, bush meat, crayfish, and potash. It involves cooking the meat, adding the potash and crayfish, then introducing the garri and palm oil.
- Bini Owo Soup Recipe: This version uses a tomato stew base, kaun (potash), crayfish, and palm oil. It involves cooking the pepper mixture, adding the kaun and crayfish, then adding the palm oil and serving with boiled yam and unripe plantains.
These recipes highlight the unique cultural and regional variations of Owo Soup, showcasing its rich flavors and textures.
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