Cookbook:Ofe Owerri (Meat and Taro Soup with Dried Seafood)

Ofe owerri is a Nigerian soup native to the Igbo people of Eastern Nigeria. It is considered one of the most expensive soups in Nigeria.

Ingredients

 * Cocoyam (ede), unpeeled and rinsed
 * Meat (beef or goat), cut in pieces
 * Cow skin (kpomo)
 * Stockfish
 * Snails
 * Knorr seasoning cube
 * Dryfish
 * Ground crayfish
 * Palm oil
 * Yellow and red habanero peppers, grated
 * Okazi leaf, washed and minced
 * Nigerian pumpkin (ugwu) leaves, washed and minced
 * Salt

Procedure

 * 1) Put the cocoyam in a pot, and cover it with water. Bring to a boil over medium-high heat, and simmer until tender. Top up with additional water as necessary.
 * 2) When the cocoyam is tender, drain and peel it. Pound it in a mortar until sticky, stretchy, and smooth.
 * 3) Combine the beef, cow skin, stockfish, snails, and seasoning cube in a pot. Cook in its own juices for 15 minutes.
 * 4) Add extra water, and stir in the dryfish.
 * 5) Stir in the crayfish and palm oil. Add the cocoyam mixture in small lumps; stir well and continue to cook on high heat until you get the consistency you want.
 * 6) Stir very well, then add the grated habaneros, okazi, and ugwu leaves. Return to a boil, and stir.
 * 7) Adjust seasoning with salt and seasoning cubes as desired.
 * 8) Stir and remove from the heat.
 * 9) Serve with eba, semo, starch, or wheat.

Notes, tips, and variations

 * The cocoyam takes a while to prepare, so you must start cooking it early.