Owo Soup
A Deltan Classic Dish
Ingredients
- Dried Fish Fresh Fish can be used as well, make sure to clean with boiled water, drain and set aside in a sieve. (See Note 1)
- Meat cook with just salt and seasoning cube. Can use smoked turkey, beef, chicken, snail, goat meat, etc. You could combine any combo of proteins.
- Periwinkle Optional
- 2½ - 3 Tbsp Potash (Kanu) Grind and dissolve in 6 TBSP of water (See Note 2)
- 1 Cup Garri Filter by sieving it. Mix in 3 cups of cold water and allow to sit (See Note 3)
- ½ to 1 Cup Palm Oil
- 4-5 TBSP Dried Cayenne Pepper
- 8 Cups Water The water quantity will determine the quantity of the Soup
- Seasoning Cube To Taste
- Salt To Taste
Instructions
- ***IT IS IMPORTANT TO NOTE THAT, YOU DO NOT COVER THE SOUP AT ANY POINT WHATSOEVER. DO NOT COVER THE SOUP!***
- Pour water into a pot and place on medium heat.
- Then add salt, pepper amd seasoning cube and allow to boil.
- Then add the dried fish, meat (Do not use any meat stock), periwinkle, snail and allow to boil for about 10 mins.
- Now add some of the soup on heat into the cold water soaked garri to loosen it into a very watery mixture, then add the watery garri mix back into the soup on heat.
- Add your periwinklw and snail if using any or both
- Stir, make sure there aren't any lumps and allow to boil for 10-15mins.
- Taste and adjust seasoning as needed.
- The soup should gradually start to thicken at this point. Keep stirring intermittently for 5-10mins.
- Then add the palm oil and stir. Allow to boil, stirring intermittently.
- After about 5-7mins, stir in the potash water and stir.
- The soup should have thicken further at this point.
- Allow to cook for about 10-15mins (or until the consistency is what you want), stir intermittently so it doesn't burn.
- Then remove from heat
- Enjoy with starch, eba, boil or roasted yam or plantain or any swallow
- With Love, Bawo!
Video
Notes
***Note 1: If using a fish that easily scatter/fall apart, add it after you add the potash same as if using a fresh fish (clean and pour hot boiled water in it, allow to sit for 10 mins and discard the water from the fish). ***
***Note 2: Make sure the potash is grind smooth and there are no big pieces. Mix with water, allow to sit for about 5 mins and sieve. Only use the drained part.***
***Note 3: Filter the garri with a sieve, only use the very smooth part, the part you sieved out and discard the grainy/chaff part. ***