Sometime ago, i got a mail from a blog reader asking about yellow soup because google didn’t seem to understand her question..lol! that cracked me up big time :D. Here’s her question below;
“Dobby, 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 later on.
Owo Soup also known as Oghwo/Owho/Owhofibo/Owhoephri/Ogwho-ofigbo 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
• 2 tbsp. Dried pepper