Owo soup is a delicious staple popular among the Urhobo, Isoko, Itsekiri and Benin people. It is a traditional soup prepared, mostly, during traditional activities.
|Goat meat or assorted meat|
|Habanero pepper – ata rodo|
- Boil and season your meat. Once they have sufficiently cooked with some stock left, add your blended tomatoes and pepper.
- Add the crayfish and smoked fish.
- Bring the contents of the pot to a gentle simmer.
- 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.
- 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.
- Stir in palm oil into the pot. The soup will thicken and the colour will change to a pale shade of yellowish orange.
Owo soup is delicious and can be enjoyed by everyone.
Owo soup is a delicious staple popular among the Urhobo, Isoko, Itsekiri and Benin people. It is a traditional soup prepared, mostly, during traditional activities such as marriages.
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