Ofe Ugba, also known as Shredded Oil Soup, is a soup native to eastern Nigeria, especially the people of Owerri and Mbaise in Imo State.
It can also be called “Ofe Ukpaka,” because the seed of African beans is called Ugba or Ukpaka, depending on where the Igbo comes from.
Its main ingredient is Ugba, which gives this soup a delicious taste and aroma.
If you’re looking for a new soup to try, Ofe Ugba is what you need.
For four meals, you will need:
- 20 okra fingers
- Cow meat
- 1 cup of ugba (a cup of milk is okay)
- 2 pieces of dried fish (dried catfish)
- 2 pieces of cod
- 1 smoked mackerel (smoked titus fish)
- 2 tablespoons of palm oil
- Habanero pepper (atarodo)
- 1 handful of crabs
- 1 piece of okpei ogiri (Dawa Dawa, iru)
- 1 onion
- Cowskin (Ponmo)
- Pumpkin leaves (Ugu)
- Salt to taste)
- Melt the dried fish for a few minutes and clean it with a food brush.
- Soak the dried fish in cold or lukewarm water until smooth. Clean, wash, and break into pieces.
- Cut the smoked fish into small pieces, wash and rinse.
- Grind the brandy and ogiri okpei with a dry mill.
- Cut the shortened fingers into pieces. For the best Ofe Ugbe, don’t mix okra. You can grate it, but it is better to cut it by hand.
- Cut the onion into small pieces.
- Cut the peppers into small pieces. You can grind it if you want.
- Cut the leaves of the garden eggs into small pieces.
- Put the washed meat in a clean saucepan, add the onion, a cube of spices, a little salt, and water, cook for 7 minutes over medium heat.
- Add the combined ground crab and pepper, a combination of chard, smoked fish, and water to the same level of content, cook 10 minutes.
- Add the spice cube and salt.
- Remove the fish to prevent it from collapsing as it will add okra, which will require a healthy twist.
- Add the okro, stir, let stand 2 minutes, add the crushed oil, stir, add the fish initially taken out and stir gently, note that the fish will not break into pieces, let stand another 2 minutes.
- Serve with any drink of your choice.