Owo Soup-How to Make Nigerian Urhobo Owho Soup Recipe
Beni Oghwo-Ofigbo (Owo Soup) is a classic Nigerian soup from the south. Owo is a local Nigerian soup/sauce from the south-central region (Benin-Bini, Urhobo, Delta, Itsekhiri, Ijaw, Isoko).
Urhobo Owho Soup is a delectable soup that Urhobo people in Nigeria’s Delta State swear by.
The delicious yellowish delicacy known as Owo African soup pairs well with yellow garri, starch, boiling yam, and boiled plantains. However you prefer it, Owho Soup will not let you down!
Owho soup Nigerian, is a traditional Nigerian dish, can be served as a complete meal for any occasion or celebration in the Urhobo region.
To be honest, the Bini people of Edo State will fight the Urhobos for the origins of this lovely soup.
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 Owho soup dish is unknown.
However, the preparation of Benin Owho soup differs slightly from that of Urhobo/Itsekiri Owo soup.
Step-by-Step Instructions for Making Bini Owo Soup
The Itsekiri Owho soup recipe is fairly simple, and you can always tweak it to your liking. Likewise, Owho soup is incomplete without starch or hot Garri as an accompaniment; so, how about combining starch and Owho soup for lunch or dinner?
The best part is that you probably already have most of the ingredients for this soup in your home.
Origin of Owo Soup
For the Urhobo people of Delta State, Nigeria, this is one of their most famous foods.
Furthermore, the yellow hue comes from a combination of native palm oil and potash; undoubtedly, the oil blends wonderfully into the soup, giving it a pleasing appearance.
It’s a Nigerian soup in which there is no oil floating on the surface.
Owo Soup Ingredients
- Dry fish
- Potash (Akanwu)
- 2-3 handful of Garri or starch for thickener
- 3 cooking spoons of palm oil
- seasoning cubes
- 1 tablespoon ground crayfish
- ½ tablespoon of pepper
- Salt to taste.
How To Cook Owo Soup with Garri Instructions
- Firstly, crush your potash and dissolve it in water before keeping it aside.
- Secondly, immerse your garri in water, preferably yellow garri, and allow it to rise.
- Then, wash the meat and put it in a clean pot with the seasoning cubes and salt. Cooking until done.
- Meanwhile, add the palm oil into a small container, and then slowly pour the potash water into the palm oil while constantly stirring until the palm oil becomes yellow and thickens.
- After that, toss in the crayfish and pepper, then bring to a boil before adding the palm oil mixture.
- Now, add your already washed and deboned fish and continue to boil for another 10 minutes or so without covering your pot.
- Finally, add your soaked garri in a slow, steady stream, stirring constantly to avoid lumps.
Please take note:
The reason for the continuous stirring is to prevent seeds or lumps from forming.
Continue to stir until the soup thickens, then cook for a few more minutes before removing it from the heat; your original Delta Urhobo Owho soup is now ready.
Enjoy with your favorite swallow!