Ofe Ogbono, Ofe Okazi and Okoho Soup Recipe – A Traditional Soup Originated from Nigeria

Ofe Ogbono, also known as Ogbono Soup, is a popular Nigerian soup known for its thick and viscous texture. The soup is made from ground ogbono seeds, which act as a natural thickener. Ogbono Soup is often enjoyed with fufu, rice, or other starchy side dishes. Here’s a basic recipe for making Ofe Ogbono:

Ingredients:

• 1 cup ogbono seeds, ground

• Assorted meats (beef, goat meat, tripe, cow foot, etc.), cut into bite-sized pieces
• Stockfish and/or dried fish (optional)
• 1 cup sliced onions
• 2-3 tablespoons ground crayfish
• 2-3 tablespoons ground pepper (adjust to taste)
• 2-3 stock cubes (seasoning cubes)
• Salt to taste
• 1 cup sliced okra (optional)
• 1 cup palm oil
• Water

Instructions:

1. Cook the Meat:

• In a pot, cook the assorted meat with sliced onions, stock cubes, and salt. If using stockfish and/or dried fish, add them to the pot as well. Add enough water to cover the meat and let it simmer until the meat is tender.

1. Prepare Ogbono Paste:

• Grind the ogbono seeds into a smooth paste using a blender or mortar and pestle.

1. Add Ogbono Paste:

• Add the ground ogbono paste to the pot with the cooking meat. Stir well to combine.

1. Add Palm Oil:

• Add the palm oil to the pot. Stir well to combine with the cooking meat and ogbono paste.

1. Add Ground Crayfish and Pepper:

• Add ground crayfish and ground pepper to the pot. Stir and let it simmer for a few minutes.

1. Optional: Add Okra:

• If using okra, add the sliced okra to the pot. Stir well.

1. Season and Simmer:

• Season the soup with additional stock cubes if needed. Allow the soup to simmer for about 10-15 minutes.

1. Check for Seasoning:

• Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.

1. Simmer Until Vegetables Are Cooked:

• Let the soup simmer until all the ingredients are well-cooked and the flavors meld together.

1. Serve:
   • Ofe Ogbono is traditionally served hot and is often paired with fufu, rice, or any other starchy side.

Feel free to adjust the ingredients and quantities based on your preferences. Ofe Ogbono is a comforting and nutritious soup that is widely enjoyed in Nigerian households.

Ofe Okazi Recipe

Ofe Okazi, also known as Okazi Soup or Ukazi Soup, is a traditional Nigerian soup, particularly popular among the Igbo people. The soup is made using Okazi leaves (also known as Afang or Ukazi leaves), which have a slightly bitter taste. The soup is often paired with fufu or other starchy side dishes. Here’s a basic recipe for making Ofe Okazi:

Ingredients:

• 2 cups Okazi leaves, finely chopped
• 1 cup waterleaf or spinach (optional), chopped
• Assorted meats (beef, goat meat, tripe, cow foot, etc.), cut into bite-sized pieces
• Stockfish and/or dried fish (optional)
• 1 cup palm oil
• Cocoyam or yam, peeled and pounded (used as a thickener)
• 2-3 tablespoons ground crayfish
• 2-3 tablespoons ground pepper (adjust to taste)
• 2-3 stock cubes (seasoning cubes)
• Salt to taste
• Utazi leaves, shredded (optional, for bitterness)
• 1-2 tablespoons periwinkle (optional)
• 1 liter of water or more

Instructions:

1. Prepare Cocoyam or Yam Thickener:

• Peel and pound the cocoyam or yam. Place the pounded cocoyam/yam in a bowl and add a little water to form a smooth paste.

1. Cook the Meat:

• In a pot, cook the assorted meat with chopped onions, stock cubes, and salt. If using stockfish and/or dried fish, add them to the pot as well. Add enough water to cover the meat and let it simmer until the meat is tender.

1. Add Palm Oil:

• Add the palm oil to the pot. Stir well to combine with the cooking meat.

1. Add Ground Crayfish and Pepper:

• Add ground crayfish and ground pepper to the pot. Stir and let it simmer for a few minutes.

1. Add the Thickener:

• Gradually add the cocoyam or yam paste to the pot while stirring continuously to avoid lumps. This will help thicken the soup.

1. Season and Simmer:

• Season the soup with additional stock cubes if needed. Allow the soup to simmer for about 10-15 minutes.

1. Add Okazi Leaves:

• Add the finely chopped Okazi leaves to the pot. Stir well to combine.

1. Add Waterleaf or Spinach (Optional):

• If using waterleaf or spinach, add them to the pot. Stir well.

1. Optional: Add Utazi Leaves for Bitterness:

• If you prefer a slightly bitter taste, add shredded Utazi leaves to the pot. Stir well to combine.

1. Optional: Add Periwinkle:
   • If using periwinkle, add them to the pot. Stir to combine.
2. Check for Seasoning:
   • Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.
3. Simmer Until Vegetables Are Cooked:
   • Let the soup simmer until all the ingredients are well-cooked and the flavors meld together.
4. Serve:
   • Ofe Okazi is traditionally served hot and is often paired with fufu or any other starchy side.

Feel free to adjust the ingredients and quantities based on your preferences. Ofe Okazi is a hearty and flavorful soup that reflects the diversity of Nigerian cuisine.

Okoho Soup

Okoho soup is a traditional delicacy among the Idoma people, an ethnic group located in the central region of Nigeria, primarily in Benue State. This soup is known for its unique taste and the special ingredient called “Okoho” or “Okokho” (the scientific name is Dissotis rotundifolia). Okoho is a green leafy vegetable with a distinctive flavor that adds a special touch to the soup. incorporating additional ingredients like abahi (Egusi balls) and the unique Idoma spice, okpehe (Prosopis Africana). The inclusion of bushmeat, dried fish, and the special preparation of Okoho stick adds a distinct touch to this traditional Idoma dish. Here’s a summarized version of the recipe:

Ingredients:

• Bushmeat (grasscutter, alligator, or smoked meat)
• Dried fish
• Okoho stick (stem)
• Okpehe (Prosopis Africana or locust beans)
• Dried pepper
• Seasoning cube
• Water
• Salt to taste
• Abahi (Egusi balls)

Instructions:

1. Prepare Okoho Stick:
   • Peel off the bark from the Okoho stick and remove the rope-like layer.
   • Wrap the rope-like layer together and soak it in hot water for 8-10 minutes.
   • Squeeze the soaked rope until the water becomes thick and slippery. Set aside.
2. Prepare Meat and Fish:
   • Parboil the bushmeat with seasoning cube, dried pepper, and salt to taste.
   • Add pounded okpehe (locust beans) and dried fish to the boiling meat and allow it to cook.
3. Prepare Abahi (Egusi Balls):
   • Grind egusi with crayfish and add a little hot water to knead until it brings out the oil.
   • Mold the egusi mixture into balls and add them to the pot of boiling meat. Allow them to cook for some minutes.
4. Squeeze Okoho Rope:
   • Remove the okoho rope from the already squeezed liquid, leaving the thick liquid.
   • Pour the liquid into the soup and stir for 5 minutes.
5. Combine Ingredients:
   • Put on low heat and add back the meat and molded egusi.
   • Stir together for some minutes, then turn off the heat.
6. Serve:
   • Okoho Soup is ready to be served! Enjoy it with any swallow of your choice, preferably pounded yam.

Note: Okoho can be slippery, so it’s advised to eat it with patience, especially if you’re trying it for the first time. You may also seek guidance from an Idoma friend for the best experience.

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University of Lagos (UNILAG) and Obafemi Awolowo University – History | Admission Process | Challenges | Cut off Marks and Tuition