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
Ingredients:::
• 7 pieces Beef
• 4 pieces Ponmo
• 1 small Smoked Fish
• 1 cup periwinkles (optional)
• 1 teaspoon of crayfish (using too much crayfish will make your soup brown)
• 2 cooking spoons Palmoil
• 3 handful of yellow garri (sieved)
• 2 handful of starch
• 2 tbsp. Dried pepper
• Salt to taste
• Seasoning cubes
Directions:::
Step 1: In a medium sized pot, cook your beef and pomo with salt and seasoning cubes for about 15 minutes .
Step 2: In a clean pot, add 1.5 litres of water, Sieve the garri into the pot and stir over flame until it is thick. Bring to boil.
Step 3: Add 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.
Step 4: Add the periwinkles and smoked fish. Allow to boil.
Step 5: 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.
Step 6: Pour 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.
Allow to simmer for a few minutes more before turning off the burner. Leave to cool for a few minutes before serving with
Starch (Usi), boiled yam or unripe plantain.
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