Ofe Owerri
Igbo soup
From Wikipedia, the free encyclopedia
Ofe Owerri ⓘ is an Igbo delicacy in the South-Eastern part of Nigeria.[1] The soup is made with snails, beef, assorted meat and fishes.[2][3]
| Type | Soup |
|---|---|
| Place of origin | Southeast Nigeria (Igboland) |
| Region or state | South East |
| Serving temperature | Warm |
| Main ingredients |
|
| Ingredients generally used |
|
Origin
Overview
The soup is one of the most expensive Igbo soups, which is why it has been nicknamed 'Jewel of South East'.[3][5]
Varieties of vegetables such as okazi and uziza leaf are used in its preparation. Ugu can serve as an alternative to uziza when it is not readily available.[6] Other ingredients include different types of fish, meats, and crayfish. Ofe Owerri is cooked with palm oil, and ede also known red cocoyam[6] is used to thicken the soup.[7]
Ofe Owerri is often eaten with semolina, fufu, pounded yam and Eba.[4][7]
Health benefits
Ofe Owerri is prepared with a variety of protein sources such as beef, cow skin, snails, and fish. These proteins provide essential amino acids needed for muscle repair, growth, and overall body function.[8]
The soup is traditionally thickened with red cocoyam, which contains fiber, vitamins, and minerals that support digestion and provide energy.[9][8] The vegetables used in the soup are rich in vitamins A and C, iron, and antioxidants, all of which contribute to immune health, healthy skin, and overall well-being.[8][10]