Its been ages since I tasted this native delicacy but once in a while, you just crave for something unique. So off to the African stores I went, shopping for ingredients for this soup. It sure was worth all the trouble and can’t help but share with our readers.
- Boil and season your meat. Once they have sufficiently cooked with some stock left, add your blended dried pepper.
- Add the crayfish and smoked fish if using these or add the frish shrimps and fresh cat fish.
- Bring the contents of the pot to a gentle simmer.
- Dissolve potashand native salt about the size of half – 3 quarters of a Knorr cube in water and add to the pot and bring to the boil. Keep stirring to avoid bubbling. Do not use tomatoes, tomatoes is not used for owo traditional soup.
- Keep stirring and reduce heat of stove to minimum to avoid soup bubbling over pot, this is because potash and the native salt have the potential to bubble content out of pot.
- Dissolve white starch 3 table spoon of white sytarch with a little water and add to content in the pot
- Leave it to cook and in a few minutes, you will notice that the addition of the potash has caused the prior watery stock with the addition of starch to thicken 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. Allow to simmer
- Bring down to cool off a little
- Serve with green plantain (boiled or grilled) or boiled yam or starch or (eba) garri or pounded yam.