Friday, 29 July 2016

How to Prepare Owho Soup.

Photo Credit : Timi Pudie
Have you ever been called Mummy’s boy, when you know you are not, but you can’t explain why you frequent Mummy’s place, because if you mentioned it’s for the correct #Warri wackis that is always available, you may appear lame, then you are not alone.

There are certain food that are sacred to our beloved Warri, e.g. Owho soup, Banga and Starch, Irhibotor, Ukodo, White melon soup, etc and our local booka or fast food does not have them, and even when they do, they are not properly prepared or at exorbitant prices, but you can trust Mummy to deliver anytime and in any day.

Owho and Banga is our trademark, that’s the highlight of a correct Warri gbedu if you are tired of being called Mummy’s boy, then here’s what you need and how to prepare Owho soup.

Crayfish (big or small)
Native Salt( or Regular)
Blended Dry Pepper
Native Oil (or Regular)
Starch (To thicken the soup)
Fish, Meat, Kpomo
Sweetening cubes

Preparation time : Minutes

  1. Boil and season your meat. Once they have sufficiently cooked with some stock left, add some water to quantity you desire and add your blended dry pepper. 
  2. Pour Native oil into the boiling pot,
  3. Dissolve potash in water, about quarter the size of a sweetening cube and add to the pot.
  4. Dissolve native Salt in water, about quarter the size of a sweetening cube and add to the pot. (If you have native salt, then there’s no need for regular salt.
  5. Dissolve starch in water and add to the pot. 
  6. Add the crayfish (smoked fish, if you are using any.)
  7. Add your sweetening cubes.
  8. Bring the contents of the pot to a gentle simmer.
  9. Leave it to cook and in a few minutes, you will notice that the addition of the potash and liquid starch has caused the prior watery stock to thicken a little and the color will change to yellow.
  10. Serve with either of any; green plantain, Yam, (boiled), Eba or Starch.
Courtesy: Nero's Kitchen

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