Owo Soup

Owo soup, also known as oghwo ofigbo or ogwofibo, is a traditional soup native to southern Nigeria.

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

Steps

1. Blend the tomatoes and pepper to a paste.
2. Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices.
3. Cover meat with water, and simmer until tender.
4. 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.
5. Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup.
6. Turn off the heat, and allow the soup to cool for about 10 minutes.
7. Return to the heat, and gradually stir in the palm oil.
8. Remove from the heat, and serve with plantains, yam, or any swallow of choice.

More recipes with tomatoes, goat, onion, broth or stock, dried fish, ground crayfish or palm oil

Adapted from “Owo Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.