Efisimilala:


But y is this so?

That's just the class of the soup.

ponishah:


How is it the mother of all soups?
I bet you, if you jampark egusi soup, okro soup, ogbono soup, bitter-leaf soup, nsala soup, banga soup, vegetable soup, ujuju soup, oha soup or even ose-ani soup with all those meat, kpomo,snail,dry- fish, stock fish, shaki and crayfish that you poured into the ofe-owere, then you will realise that ofe-owere no even near pikin of all soups.

Every other soup can be cooked on MANAGEMENT level, but when it's Ofe Owerri, it's either you give it your all or don't cook it.
It's a class of its own.

People complain they ate it and nothing special about it, those weren't given the orishirishi Ofe Owerri deserves.

mariahAngel:


Hahahahaha
Nne, na Zonefree them soup.
I be Ada Mbano, and na oha be our main soup.

Nne thank you.

Zonefree, please do you add Ogiri to your Ofe Owerri?

gloryhomemaker:


No, they are 2 different vegetables.

Ok, thanks.

Hian, Oya @ gloryhomemaker, server my soup oo, let me enter plane and come to Nigeria, kudos to you jare

gloryhomemaker:


Every other soup can be cooked on MANAGEMENT level, but when it's Ofe Owerri, it's either you give it your all or don't cook it.
It's a class of its own.

People complain they ate it and nothing special about it, those weren't given the orishirishi Ofe Owerri deserves.

There is nothing special about its taste, soup is all about taste.
It's only an overhyped, over glorified soup of ostentation by probably owerri people; too much noise about nothing that is why people get disappointed after eating for the first time.
Ofe owerri wey dey form local galadima for local league and from no where him brother wey be vegetable soup come overtake come go play international league.

Conduct a poll on soup in all Igbo nation and you will find out that ofe-owerri can not make top 4 on the chart.
just ostentation

[quote author=mariahAngel :-m*post=118117829

[/quote]k ]Nne, sharp sharp?
I admire your energy and consistency.
Wemlkl done.

km [/s] my knowled[s]ge

Mos[quote author=Zonefree post=118193530]
You're right

I simp for a good chef. I can even sell my kidney for a plate of Ofe Owerri. [/quote.


.
Even mosdi later got conquered

Ke giwa bu iihee obere,Nna

Waiting to see your "How a Nairaland NIGERIA girl won my heart with Akpu and Semo "thread and wedding invite.

Cheers!

Juniorangel:
Ofe Owerri for me everyday and twice on a Monday.... The only soup wey dey give big gbola

Man, I hate (hate, hate, hate, hate) Mondays. Other than ukwa and maybe rice (converted to some sort of jollof from Sunday’s leftover stew) there’s nothing I can eat on Mondays that doesn’t lift the mood of needing some day-lasting venlafaxine to get me through.

pocohantas:


Then you know not what you are saying. Igbos are better in making soup. They flop in stew, especially with the addition of tin tomato unnecessarily. Mr Traveller, brush your tongue well and use a little Listerine.




The hype about Ofe Owerri isn’t entirely about its taste. Anyone that says it is just about the taste doesn’t know history. The hype is about the ingredients used and the fact that it is meant to be eaten ONCE. Ofe Owerri wasn’t originally meant to be refrigerated. Just sink all your money into a pot of soup and eat it on the spot!

Abroad-Igbos have the Igbotic art to stew-finesse unlocked perfectly. In Nigeria itself the stew ting dey-vary. Enugu people living in Enugu generally don’t do it well but otherwise it’s pretty good.

Toks2008:


The good thing is that i make akwa ibom soups so well.

Afang
Okazi
Edikankong


Akwa Ibom has the best delicacies in Nigeria.

So leng that you can only list three, innit?

Akwa Ibom might do well when it comes to soups but when it comes to rice they’re just alright and moi-moi isn’t even on the cards for them. You’ll just have to take it from someone who’s seen how Igbos cook anywhere from Enugu-Ezike to Awka to Liverpool to D.C. to Croydon that Igbos generally have all aspects covered when it comes to food. We get competition when it comes to individual types of food but it’s not a case of only really being good with rice, beans and yam (Yoruba) or only renowned for a handful of vegetable-soups (Calabar). Igbos are somewhere in the middle and in a good way. And apart from that a lot of effort goes into Igbo-ingredient/soup prep. that I just don’t see in any other corner of Nigeria. Is an Ibibio woman really going to have individual pieces of okporoko reserved for various soups or know what to do with ncha (curdled palm-oil) paste? Does she deal heavily with akamu/ogi-prep. on Saturday mornings like Igbos and Yorubas? Is akamu something they even eat indigenously?

I’m not saying Calabar people are bad cooks by any means but their implied range of foods is well-overhyped. Igbos have it all covered in some shape or form (certain types of Igbos living in certain places do better justice to those shared/base-foods than others but generally they exist in some form or-other with every Igbo who knows how to cook) and more.

Toks2008:


The good thing is that i make akwa ibom soups so well.

Afang
Okazi
Edikankong


Akwa Ibom has the best delicacies in Nigeria.

You’ve already rightfully-dashed the Ibibio-Efik-whatever version of okazi (Afang) to them. Don’t go giving them okazi (the Igbo version, as the Igbo name okazi would surely suggest) as well.

Calabars cook better than Yorubas (and when it comes to soup that’s not hard) but not Igbos, not as far as I can tell. I’d doubt that very, very much. They’re still good and I love Akwa-Ibomites like die (my uncle only married one) but I’m not convinced they’re better cooks than Igbos overall.

gloryhomemaker:


All the orishirishi inside is enough seasoning already.
Some add Ogiri but I don't think that's the original recipe.
Mariahangel please help me out here, na your soup oooo

I know I’m not Maria (obviously) but for what I know Imo/Abia Igbos don’t cook with ogiri so it can’t be part of the original Ofe Owere recipe. Adding it would be like cooking onugbu with achi (and it is possible to make a nice bitterleaf-soup with achi, probably, but it’s just not how Anambra people would do it if they had access to ede or even/Quaker/Oats).

I know I have my set preferences at the moment (but that might change; my taste-buds are more open than some people clearly think) but as far as this recipe as far as it’s popularly-known goes you did well. Don’t worry about the ogiri. It’s not an Owerri/Imo-like condiment.

Kriss216:

Ndi mbano enweghi nri. I'wu Isi or Ehi?


I don't know why I got banned just now. Did you report my account?

I’ve been handed the stupidest anti-spambot bans on these sections once or twice. I think it’s just something that happens randomly. Don’t worry about it.

gloryhomemaker:


I like the flavour it gives my soups.
You can add just a little or as much as you can bear.

Yea. It's the flavor for me too

SaturnNick:
Yea. It's the flavor for me too

Just add a quarter to the soup (make sure that the pepper doesn’t enter your eyes at any point) and use the rest for jollof rice. Jollof/jellof rice cooked with ose-Nsukka/yellow pepper goes down a treat. You’ll probably appreciate the flavour more in rice if you think it detracts from the taste of soups too much.

AngelicBeing:
Hian, Oya @ gloryhomemaker, server my soup oo, let me enter plane and come to Nigeria, kudos to you jare

Thank you sir, please I have served your soup ooooo, when is the plane arriving

Probz:


I know I’m not Maria (obviously) but for what I know Imo/Abia Igbos don’t cook with ogiri so it can’t be part of the original Ofe Owere recipe. Adding it would be like cooking onugbu with achi (and it is possible to make a nice bitterleaf-soup with achi, probably, but it’s just not how Anambra people would do it if they had access to ede or even/Quaker/Oats).

I know I have my set preferences at the moment (but that might change; my taste-buds are more open than some people clearly think) but as far as this recipe as far as it’s popularly-known goes you did well. Don’t worry about the ogiri. It’s not an Owerri/Imo-like condiment.

Thank you Probz for your insightful explanations.

gloryhomemaker:


Thank you Probz for your insightful explanations.

Not so bad once you get to know me a bit, am I?

gloryhomemaker:


Thank you sir, please I have served your soup ooooo, when is the plane arriving

Hahaha, Thanks madam and may God bless you and your family abundantly in Jesus Name Amen

You can't tell me this is Ofe Owerri. This is purely Ofe Assorted meat. The first seven ingredients are animal sourced. So therefore, it is called Ofe Assorted meat with a pinch of cocoyam.

Probz:


I know I’m not Maria (obviously) but for what I know Imo/Abia Igbos don’t cook with ogiri so it can’t be part of the original Ofe Owere recipe. Adding it would be like cooking onugbu with achi (and it is possible to make a nice bitterleaf-soup with achi, probably, but it’s just not how Anambra people would do it if they had access to ede or even/Quaker/Oats).

I know I have my set preferences at the moment (but that might change; my taste-buds are more open than some people clearly think) but as far as this recipe as far as it’s popularly-known goes you did well. Don’t worry about the ogiri. It’s not an Owerri/Imo-like condiment.

It is not that people from Imo state do not cook with ogiri, but that ogiri isn't originally part of Imo state's cuisine.
So, I quite agree with you on that.

(I can imagine how eager you must've been to do that.)

Zonefree:

I got no jazz on my body, so, there's nothing to be careful about.

Nor be jazz matter.

AngelicBeing:
Hahaha, Thanks madam and may God bless you and your family abundantly in Jesus Name Amen

Amen!!!

Probz:


Not so bad once you get to know me a bit, am I?

Probz:


I’ve been handed the stupidest anti-spambot bans on these sections once or twice. I think it’s just something that happens randomly. Don’t worry about it.

I found it strange cos my post is harmless. Maybe the sun is affecting Nairaland spambots.

sylve11:


As a man, you have to be careful with that okra soup.

People in the northern and core western peripheries of the S.W. (who don’t have nearly the same range of soups as more eastern-pointing clans do) believe that myth about draw-soup not being great for men and discount the two vegetable-soups that have the vitamins they need (okra and jute, or in their rendering ewedu) and attach themselves to amala and gbegiri alone, only getting decent nourishment in owambe-lite jollof and akara/moin-moin on weekends. That’s why a lot of Oyo-Yoruba, north-central and some Edo guys look seriously stunted (almost to the point of really being somewhat malnourished) when they’re growing up. They don’t eat enough of what they need because of old-wives’ tales. International reports (from the U.K. and other places) have confirmed as much.

Asaba men can get away with buying into the okra-superstition because Delta-Igboland has plenty of other soups going for them but in places like Ibadan and where the Gwaris and Ebiras be-at you’ve just got to balance well with what you do have instead of eating rice four times a day. Got to package your nutrient/vitamin-intake well if you want desirable health and figure. You’ve got less chance of pulling if you’re not looking after yourself and eating things which have been known, sef, to increase fertility in men,

Probz:


Just add a quarter to the soup (make sure that the pepper doesn’t enter your eyes at any point) and use the rest for jollof rice. Jollof/jellof rice cooked with ose-Nsukka/yellow pepper goes down a treat. You’ll probably appreciate the flavour more in rice if you think it detracts from the taste of soups too much.

Thank you