A rich Igbo delicacy with cocoyam thickener and fresh greens.

Ofe Owerri is one of the most treasured soups in Igbo cuisine — a rich, deeply flavoured delicacy from Imo State thickened with cocoyam and packed with assorted meats, snails and fresh greens. Reserved for special occasions and honoured guests.
Serves 6
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Boil and pound cocoyam into a smooth paste.
Cook assorted meat and snails until tender.
Add palm oil, smoked fish, crayfish and peppers to the pot.
Drop cocoyam paste in lumps to thicken the soup.
Simmer for 10 minutes.
Stir in ugu and uziza leaves and cook for 3 minutes.
Serve with pounded yam or semovita at special occasions.
Traditionally no, but ofor or achi flour can substitute if cocoyam is unavailable.
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