TVC E. This is a native Urhobo recipe you are sure to enjoy and would ask for more servings! It is made with a mix of blended tomatoes & pepper. It is best enjoyed with boiled yam or unripe plantain.
INGREDIENTS
- Goat meat or assorted meat
- Palm Oil
- Knorr cubes
- Potash
- Tomatoes
- Habanero pepper – ata rodo
- Smoked Fish
PREPARATION METHOD
- Boil and season your meat. Once they have sufficiently cooked with some stock left, add your blended tomatoes and pepper.
- Add the crayfish and smoked fish.
- Bring the contents of the pot to a gentle simmer.
- Dissolve potash about the size of half – 3 quarters of a maggi cube in water and add to the pot and bring to the boil. The presence of the tomatoes, will mean it wouldn’t bubble up as much.
- Leave it to cook and in a few minutes, you will notice that the addition of the potash has caused the prior watery stock to thicken a little. Take it off the heat and let it cool down 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
- Serve with green plantain (boiled or grilled) or boiled yam
***BUT MAKE SURE THAT WHEN IT IS DONE U DO NOT COVER SOUP.
Once soup is finish eat it with yam or plantain or with Usi.
Benin Owo soup is a traditional stew/soup enjoyed by the people of Benin. Cooking Benin owo soup is very easy and saves lots of time compared with other soups. First, you have to determine what you want to eat the soup with.
Naturally, the soup goes well with starch, boiled yams, plantains, green bananas and beans and of course, including rice.
STARCH
Enjoy!
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