Ofe Owerri

Ingredients - Serves 6

• Water - 4 cups
• Salt - To taste
• Stock cubes - 2
• Crayfish - 2 tablespoons, ground
• Okazi leaves (afang leaves) - 1/2 cup, chopped
• Utazi leaves - 1/2 cup, chopped
• Uziza leaves - 1 cup, chopped
• Dried fish - 50g
• Stockfish - 50g
• Fresh peppers (scotch bonnet or habanero) - 3-4, chopped
• Onions - 1 medium, chopped
• Palm oil - 1/2 cup
• Assorted meats (beef, goat meat, tripe, cow skin, etc.) - 500g

Let's Get Started

1. Wash and season the assorted meats with salt and stock cubes. Boil until tender and set aside.
2. In a separate pot, heat the palm oil over medium heat.
3. Add the chopped onions and sauté until translucent.
4. Add the chopped peppers and sauté for another 2-3 minutes.
5. Add the stockfish, dried fish, and crayfish. Stir well.
6. Pour in the meat stock (from boiling the assorted meats) and water. Bring to a boil.
7. Add the chopped uziza leaves, utazi leaves, and okazi leaves. Stir well.
8. Reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld together.
9. Taste and adjust the seasoning with salt and stock cubes if needed.
10. Serve hot with your choice of swallow (e.g., pounded yam, fufu, or eba).

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 1200mg
• Sugar: 5g