Owo Soup

Owo Soup: How To Make Nigerian Urhobo Owo Soup Recipe

How to make Nigerian Urhobo Owo Soup Recipe

Owo Soup

Owo soup is a sweet yellowish dish consumed mostly by the Urhobos, Isokoh, and Itsekiri of Delta State, Nigeria. This traditional cuisine serves as a full dinner for any occasion or celebration in the Urhobo nation.

Because there has always been a schism between the Urhobo people of Delta State and the Bini people of Edo State, the origin of the soup dish has not been properly identified. However, the preparation of Benin Owo soup is a little different from Urhobo/Itsekiri Owo soup.

 

This recipe is pretty simple, and you can always tweak it to taste. Similarly, owo soup cannot be described without the ideal complement of starch or hot Garri; therefore, how about starch and Owo soup for lunch or dinner?

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It complements yellow garri, starch, boiling yam, and boiled plantains. Whatever you like, Owo Soup will not let you down!

Furthermore, the yellow hue is derived from a combination of your local palm oil and potash; undoubtedly, the oil folds wonderfully into the soup, making it quite appealing. It’s one of the Nigerian soups where you won’t notice oil floating on the surface.

 

How to Make Urhobo Owo Soup Recipe

Ingredients for Urhobo Owo Soup

– Beef

– Fish that are dry

– Potash (Akanwu)

– Use 2-3 tbsp of Garri or starch as a thickener.

– 3 tbsp Palm Oil

– cubes of seasoning.

– 1 tbsp. ground crayfish

– 12 teaspoons black pepper

– Season with salt to taste.

Cooking Instructions

Steps

  • Pound your potash and dissolve it in water before setting it aside.
  • Second, soak your garri in water, ideally yellow garri, and let it rise.
  • Third, wash the meat, set it in a clean pot, add the seasoning cubes and salt, and cook until soft.
  • Add palm oil to a small container, then slowly pour the potash water into the palm oil while stirring. Keep stirring until the palm oil is yellow and thick.
  • Add the crayfish and pepper to the pot and bring to a boil before adding the palm oil mixture.
  • Next, add your recently washed and deboned fish and cook for another 10 minutes or so without covering your pot.
  • Finally, gently add your soaked garri, stirring constantly, otherwise it will form lumps. The reason to stir continuously is to prevent seeds or lumps from forming. Cook for a few more minutes, then remove from heat; your original Delta Urhobo Owo soup is now ready.
  • Serve with your favorite swallow and enjoy!

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