Monday, 20 July 2015

Ovwoh Soup recipe "Owofibo"

Sometime ago, i got a mail from a blog reader asking about yellow soup because google didn't seem to understand her question..lol! that cracked me up big time :D. Here's her question below; 
"Dobby, there's this stew/ soup that's called yellow soup. It's usually made with fresh fish and no tomato. Do have any idea on how to prepare it because google seems never to understand me when I say yellow soup. Its a south south delicacy."
With that, i had to employ the help of the beautiful matse for the standard recipe which turned out really great. Although i made mine really thick at first, i had to loosen it up with a little water later on.
Owo Soup also known as Oghwo/Owho/Owhofibo/Owhoephri
/Ogwho-ofigbo is a creamy yellow Niger-delta delicacy, peculiar to the Urhobos, Itsekiris and Isokohs of Delta state, Nigeria. It is mostly cooked during festive seasons…especially when giving out a daughter’s hand in marriage. Although modern homes hardly cook it these days, it's a soup most guests look forward to during such festivities. it can be served with starch, boiled yam or unripe plantain. 

How to make owo soup
• Prep Time:
 30 minutes
• Region:       South-south ('Benin' Edo state)
• Misc :          Serve hot with starch, boiled yam or unripe plantain


Ingredients:::
• 7 pieces Beef
• 4 pieces Ponmo
• 1 small Smoked Fish
• 1 cup periwinkles (optional)
• 1 small Urheri (naive salt)
• 1 teaspoon of crayfish (using too much crayfish will make your soup brown)
• 2 cooking spoons Palmoil
• 3 handful of yellow garri (sieved)
• 2 handful of starch
• 2 tbsp. Dried pepper
• Salt to taste
• Seasoning cubes


Directions:::

Step 1: In a medium sized pot, cook your beef and pomo with salt and seasoning cubes for about 15 minutes .

Step 2: In a clean pot, add 1.5 litres of water, Sieve the garri into the pot and stir over flame until it is thick. Bring to boil.

Step 3: Add the cooked meat with stock into the pot with garri, add the dried pepper, crayfish and then cook for like 5 minutes. Please note that adding too much crayfish darkens the soup.



Step 4: Add the periwinkles and smoked fish. Allow to boil.


Step 5: In a mortar, pound some native salt into powdered form. Using only a teaspoon's worth, pour it into a clean bowl, adding 2 handful of starch, 2 cooking spoons of palm oil and a cup of water. Mix all together until it flows freely. 

Step 6: Pour the mixture into the cooking pot and blend in with a wooden spatula until you get your desired consistency. If it's too thick, you can add warm water to loosen it up a little. The oil should blend in nicely and not float around the soup.

Allow to simmer for a few minutes more before turning off the burner. Leave to cool for a few minutes before serving with Starch (Usi), boiled yam or unripe plantain.




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47 comments:

  1. Na wa o food dey o. I will love to eat this from a pro to get the exact taste abeg before I cook rubbish. Hehehe

    ReplyDelete
    Replies
    1. do let us know how it goes k

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  2. Anonymous2:10 pm

    O boy! wetin b dis? 😱dis one go purge me o! i no do abeg...πŸ˜‚πŸ˜‚

    ReplyDelete
    Replies
    1. lol! I'm sure you'd change ur mind once you try it out

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  3. Thanks for this recipe. I've been yearning to learn it. Definitely going to try this out.

    ReplyDelete
    Replies
    1. You're welcome jocy. Do keep us posted.

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  4. Thanks for this one. Been yearning to learn it. Am definitely going to try this out.

    ReplyDelete
  5. Thanks 4 teaching me my native soup & for making the recipe so simple & easy to understand. Its a delicacy that is difficult to cook especially for the younger generation because mothers prefer to cook it themselves & the consistency of the soup can be lost even after cooking...would definately shock my mum! Go dobby...u rock !

    ReplyDelete
    Replies
    1. Glad you found the post useful ruky :)

      Delete
  6. Anonymous9:01 am

    You're doing such a great job. I hope you continue to stay motivated and passionate. Thanks for freely improving our lives,especially some of us that run to your site in desperate times. God bless you and make your home forever a pleasant one.

    ReplyDelete
  7. I've never seen this one before oh! Nigerians have orisirisi soups and stews sha. Well done, Dobby! 😊

    ReplyDelete
  8. Dobby pls can I mix cake batter with my blender nd pls tell me aw. Tired of wsing my spatula wnt to try blender instead of mixer.tnx

    ReplyDelete
  9. Guide me on how to mix cake batter with blender pls.

    ReplyDelete
    Replies
    1. Using a blender for mixing cake batter would spoil the blades.

      Delete
  10. Anonymous9:04 pm

    This looks somehow but maybe tasty.
    oluwagbemi_esther@yahoo.com

    ReplyDelete
  11. I really need to try this

    ReplyDelete
    Replies
    1. Do let us know how it goes k.

      Delete
  12. DObby, isn't pepper used for this soup? I noticed that there's no mention of pepper, so I assume that it's supposed to be prepared without pepper... No?

    ReplyDelete
    Replies
    1. Hi Nazor, Pepper was added in step 3. Thanks for bringing this to my notice

      Delete
  13. Anonymous4:07 pm

    Wow never knew this soup had value in other places. Where am from we only make this soup 🍲 when pocket is empty.

    ReplyDelete
    Replies
    1. Anonymous7:55 am

      Same here

      Delete
  14. So wait.... This is a soup that is made with garri to be eaten with another swallow? .....CALORIES OHHHH

    ReplyDelete
    Replies
    1. Anonymous7:17 am

      hahaha!!..true talk

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    2. exactly what i thought. looks nice though.

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  15. Hi dobby. This looks lovely and i knw wud taste so. Pls can u do a tutorial on itshan okro soup. The one they use mortar to mix before cookin. Thanks dear

    ReplyDelete
    Replies
    1. okay oma, would look into it.

      Delete
  16. Anonymous10:27 am

    Firstly, you spelt the name of this soup wrong. Secondly, don't know where you learnt how to cook this, but Ogwho-ofigbo isn't cooked like that.

    ReplyDelete
    Replies
    1. Hello Anon, thanks for the name correction. If you have a better way of cooking this soup, please feel free to share.

      Delete
    2. Gladys onome6:18 pm

      Hello Dobby, I just want to appreciate how you response to people, very polite to questions and corrections. Remain blessed.

      Delete
    3. Thank you Gladys.

      Delete
  17. Dobby firstly I love ur blog. But let me make a little correction. The palm oil used for this soup is not d normal one but it's called the native palm oil. And u can decided to use starch as a thickener instead of garri

    ReplyDelete
    Replies
    1. Thanks for the Correction Onome. Glad you love the blog :)

      Delete
  18. Anonymous5:24 pm

    I am assuming this is your first attempt?

    As a first timer you tired. I'm also assuming you got this receipt doing it's round on social media.

    Firstly the name is completely wrong. It spelt incorrectly (the ills of getting recipes from the internet). The name of this soup is called Ogwho (soup) -ofigbo (oil) - I've seen this receipt do its round on social media so u have spelt it wrong.

    Besides that, u tried as it's your first time. But not quite there. Truthfully and honestly speaking did you actually like the soup??

    ReplyDelete
    Replies
    1. Thanks for the clarification anon.

      Delete
  19. Dele Sule6:07 am

    Thanks, finally i got how to make my native soup

    ReplyDelete
    Replies
    1. Glad you got it right Dele.

      Delete
  20. Anonymous11:07 pm

    Dear Dobby yellow soup is actually different from this. Yellow soup is peculiar to the pple of Bayelsa in the brass area. Thanks

    ReplyDelete
    Replies
    1. Hi Anon, do send us our version of yellow soup via dobbyssignature@gmail.com

      Delete
  21. Anonymous6:05 pm

    this was not cooked well, what about the urheri

    ReplyDelete

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