Owoh soup is one of the most cherished soups of the Itsekiris, Isokohs and Urhobos of Delta state. It is mostly cooked during festive seasons…especially when giving out a daughter’s hand in marriage. A marriage ceremony without this soup is questionable. This is the soup most guests look forward to as most modern homes hardly cook it.
I can boldly tell you that more than 70% of the ladies from the tribes mentioned above shy away from preparing this soup. 😀 It can make or break you as a correct delta cook but I am here to make it easy for you 😉
Now let’s cook!
Now add the cooked meat and stock to the pot containing the silky garri mix. Some dried pepper, crayfish and urheri. Leave to cook for a few minutes. See what Urheri looks like here. Make sure to flatten the urheri with something heavy (kitchen mallet, pestle, grinding stone etc.) then take out the seeds and rinse them before using.
While the soup is left boiling, pound some native salt into powder. We will use about a teaspoon. Click to see The Difference between Akaun and White Native Salt.
In a clean bowl, pour in the teaspoon of native salt.2 handful of starch and 2 cooking spoons of native palm oil. I used the very thick part at the bottom of my oil gallon as I could not find the Urhobo native palm oil. The Urhobo native palm oil takes this soup to another level. The colour is sharper and yum. :-). Add a cup of warm water and blend it all together until it flows freely.
Now pour the mixture into the boiling pot and stir quickly with the wooden spatula. Stop pouring the mixture once it gets to your desired thickness. If you made it too thick, add some warm water to loosen it up. Adjust salt and seasoning to taste.
Ahhhhhh! Babes oya make una come fan me with fan. Clean my sweat with handkerchief too. 🙂 I don save una o! 🙂 If your hubby or boo praises you, use style style come and praise me too o! 😀 Allow to blend in nicely over flame for a few more minutes and your soup is ready. Turn off the heat, let it rest or a while, stir once more and serve
Serve with starch, boiled unripe plantain or yam.
Kai! Yellow + Yellow = LG (Life’s Good) 😀
* The Urhobo/Itsekiri/Isokoh owoh soup is yellow in colour not red.
* The oil blends in nicely. It does not have oil floating around it.
* It looks creamy.
* Too much crayfish darkens the soup.
* Never cover the pot while cooking.
Here is a handy printable.
- Smoked Fish
- 1 cup periwinkles (optional)
- 2 Urheri
- 1 teaspoon of crayfish (using too much crayfish will make your soup brown)
- 2 cooking spoons of Urhobo native oil (or use the thick oil at the bottom of your gallon)
- 3-4 handful of yellow garri (sieved)
- 2 handful of starch
- Native salt
- Seasoning cubes
- 1. Pre-cook your beef and ponmo with salt and seasoning cubes.
- 2. In a clean pot, add 1.5 litres of water, the garri and stir over flame until it is thick and silky. Then add a pinch of salt and some seasoning cubes and bring to boil.
- 3. Add the cooked meat. Some dried pepper, crayfish and urheri then cook some more.
- 4. Follow up with the periwinkles (if using) and smoked fish. Allow to boil.
- 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.
- 6. Pour the mixture into the cooking pot and blend in with a wooden spatula until you get your desired consistency. You can thin it with warm water if it is too thick. Allow to cook some more and allow to rest for a few minutes before serving.
- * The Urhobo/Itsekiri/Isokoh owoh soup is yellow in colour not red.
- * The oil blends in nicely. It does not have oil floating around it.
- * It looks creamy.
- * Too much crayfish darkens the soup.
- * Never cover the pot while cooking.