our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;).
Today, Dobby discusses how to make owo soup.
there’s this stew/ soup that’s called yellow soup. It’s usually made
with fresh fish and no tomato. Do have any idea on how to prepare it
because google seems never to understand me when I say yellow soup. Its a
south south delicacy.”
With that, i had to employ the help of the beautiful matse
for the standard recipe which turned out really great. Although i made
mine really thick at first, i had to loosen it up with a little water
Owo Soup also known as Oghwo/Owho/Owhofibo/Owhoephri is a
creamy yellow Niger-delta delicacy, peculiar to the Urhobos, Itsekiris
and Isokohs of Delta state, Nigeria. It is mostly cooked during festive
seasons…especially when giving out a daughter’s hand in marriage.
Although modern homes hardly cook it these days, it’s a soup most guests
look forward to during such festivities. it can be served with starch, boiled yam or unripe plantain.
How to make owo soup
• Prep Time: 30 minutes
• Region: South-south (‘Benin’ Edo state)
• Misc : Serve hot with starch, boiled yam or unripe plantain
the cooked meat with stock into the pot with garri, add the dried
pepper, crayfish and then cook for like 5 minutes. Please note that
adding too much crayfish darkens the soup.
In a mortar, pound some native salt into powdered form. Using only a
teaspoon’s worth, pour it into a clean bowl, adding 2 handful of starch,
2 cooking spoons of palm oil and a cup of water. Mix all together until
it flows freely.
the mixture into the cooking pot and blend in with a wooden spatula
until you get your desired consistency. If it’s too thick, you can add
warm water to loosen it up a little. The oil should blend in nicely and
not float around the soup.