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Owo Soup
This is a native Urhobo recipe you are sure to enjoy and would ask for more servings! It is made with a mix of blended tomatoes & pepper.
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35 Minutes
Cooking Time
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Medium
Difficulty
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10 Minutes
Prep Time
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1 People
Serves
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Boil and season your meat. Once they have sufficiently cooked with some stock left, add your blended tomatoes and pepper.
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Add the crayfish and smoked fish.
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Bring the contents of the pot to a gentle simmer.
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Dissolve potash about the size of half - 3 quarters of a Knorr cube in water and add to the pot and bring to the boil. The presence of the tomatoes, will mean it wouldn't bubble up as much.
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Leave it to cook and in a few minutes, you will notice that the addition of the potash has caused the prior watery stock to thicken a little. Take it off the heat and let it cool down a little.
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Stir in Palm oil into the pot. The soup will thicken and the colour will change to a pale shade of yellowish orange
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Serve with green plantain (boiled or grilled) or boiled yam
