OWOH SOUP!!!

Urhobo/ Isoko Wado!!!

Don't mind me feeling all tribalistic and stuff (giggles). I am just so excited and proud of myself, for the outcome of this soup. This has been a strong craving of mine, funny enough... I never got the time to prepare this delicacy until now. 

    Most of you would be wondering, about what nature of soup this is..I guess (laughs). This soup "OWOH" by name, is a special delicacy of the south-south people and use for so many traditional occasions. This meal is prepared by the bride's family during her traditional engagement ceremony and presented to the groom's family, to show appreciation for families united. This meal is considered a technical one, it is believed that only an experienced old woman can make this meal a 100% (I guess an old woman lives in me then..lolzz).

    This soup got me into believing that truly..."the way to a man's heart is his stomach" because our home is usually happier and all the men in the house, including my brothers gets super excited and chatty,,lolzz

    Anyways, ladies...let's win boo's heart today and now by starting out with the preparation of this finger-licking, yummy and special dish (winks).

Yield : About 6 servings

Ingredients

• Cooked Cowleg meat
• Dried fish
• Dried bush meat 
• Dried bitter leaves (optional)
• Grounded Crayfish
• Red palm oil (or native Urhobo oil)
• Potash (kaun)
• 3 Strands of African negro pepper/Uda (optional)
• Raw food starch mixed with water to form paste
• Dried chilli pepper
• Tbsp of Salt
• Maggi cubes

Directions

On high to medium heat, put a pot of water on cooker (allow water to boil), water should be the required amount for the soup. Add in 2 Tbsp of dried chilli pepper, dried crayfish, African negro pepper, cooked Cowleg, dried meat ( do not add in the fish yet) and a generous amount of palm oil is added. Cover pot lid and let everything cook for 3 minutes.

After the contents of the pot has cooked for 3 minutes and you can literally perceive the hot chilli smell with cooked oil, add in the dried fish and the starch solution in bits, stirring at the same time. You would notice that the soup gradually thickens (be careful, so the soup doesn't become too thick). Add in salt and Maggi to taste, add in the potash solution in bits, stirring at the same time. You would notice that the red palm oil color changes to bright yellow and you would be able to taste a little potash/kaun in soup (but be careful not to add too much potash, it could distrupt the soup taste and upset the stomach)

Let the soup cooked for 4 minutes then stir, making sure the color is yellow not red and spicy (you could add a little more potash and extra spice to taste). Reduce the cooker to low heat and let the soup cook for 2 more minutes.....VIOLA!!! Food is ready. This soup is served with cassava starch, garri, yam or boiled unripe plantains....ENJOY!!


Recipe : Uzzy_rac