[FOODIES CORNER] Basic Recipe for making Nigeria’s most expensive soup

The most expensive soup in Nigeria is widely considered to be Ofe Owerri. This rich and complex soup, native to the Igbo people of Eastern Nigeria, is not only a culinary masterpiece but also a symbol of opulence and celebration.

Its high cost stems from the sheer variety and quality of ingredients, as well as the labor and expertise required to prepare it. Ofe Owerri is more than just a meal; it’s an experience, often reserved for special occasions and esteemed guests.

What Makes Ofe Owerri So Expensive?

Several factors contribute to the high price tag associated with Ofe Owerri:

• Assortment of Meats: A crucial aspect of Ofe Owerri is the inclusion of various types of meat. These often include different cuts of cow meat, such as beef, tripe, and cow foot. The use of premium cuts of meat significantly increases the cost.
• Seafood Delights: The soup also features a luxurious medley of seafood, including snails, dried fish, and stockfish. These ingredients, especially large snails and quality stockfish, are not cheap and add to the overall expense.
• Thickening Agents: To achieve its signature thick and hearty texture, Ofe Owerri utilizes traditional thickening agents such as ede (cocoyam), achi, or ofo. These ingredients are not always readily available, and the use of significant quantities also contributes to the cost.
• Preparation Time and Skill: The making of Ofe Owerri is a time-consuming process requiring significant culinary skill. The meticulous preparation of each ingredient and the careful balancing of flavors add to the perceived value. This soup isn’t one that can be rushed, and expertise is required.
• Cultural Significance: Ofe Owerri’s status as a special occasion dish means there’s often less emphasis on cost savings. It’s frequently made for significant events, where quality and presentation are prioritized over budget constraints.

Ingredents

• Assorted Fish
  • Dry fish
  • Stock fish
• Assorted Meat
  • Beef
  • Snails
  • Cow skin (ponmo)
• 10 corms medium cocoyams
• ½ cup palm oil
• ¼ cup ground crayfish
• Habanero pepper (to your taste)
• 4 small seasoning cubes
• 1 medium bunch ugu (Nigerian pumpkin leaves)
• 1 small bunch okazi (Afang leaves, Gnetum africanum)

Tools and utensils you’ll need

• You’ll need mortar and pestle to pound the cocoyam. You can also use a blender.

Notes on the Ofe Owerri Ingredients

1. You’ll need just enough cocoyam paste to achieve a medium thickness for the soup.
2. The vegetables should not be too much in the soup.
3. If you do not have habanero pepper, cayenne pepper is good too.

Before you prepare Ofe Owerri

1. Boil the meat and fish with the seasoning cubes till done.
2. Cook the cocoyam till soft, peel and pound into a smooth paste with a mortar. You can also use your blender, see the video below.
3. Pick the vegetables, rinse very well and chop the ugu into tiny pieces. Cut the okazi into thin slices.
4. Soak the dry fish in water, when soft, clean, de-bone and break into small pieces.
5. Chop the habanero peppers.

Directions for making the Ofe Owerri

1. Set the boiled meat on the stove. Top tip: the quantity of liquid in the pot should be just a bit less than the level of the meat and fish (see the video below).
2. Add crayfish and the dry fish. Cover and leave to boil.
3. When it boils, add the palm oil and the cocoyam paste (in lumps). Cover and continue cooking on high heat.
4. Once the soup thickens, you can see the consistency in the video below, take off the undissolved cocoyam paste (if any).
5. Add the chopped peppers and the vegetables.
6. Cover and once it boils again, add salt if necessary.
7. Stir very well and transfer the soup to a cool container immediately so the veggies will remain green.