Entree: Nigeria – Niger Delta – Owho Soup (Hearty Niger Delta palm-oil soup with smoked fish, stockfish, and leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef shank or stew meat, cut into chunks
- 2 smoked tilapia, approx. 10 oz (280 g) total, gutted and cleaned
- 3 oz (85 g) stockfish (dried cod), soaked until soft and shredded
- 4 tbsp (60 ml) red palm oil
- 1 large onion, chopped
- 1 large tomato, blended or finely chopped
- 2 Scotch bonnet or habanero peppers, blended (adjust to heat preference)
- 1/4 cup (30 g) ground dried shrimp (crayfish)
- 2 cups (480 ml) beef or fish stock (or water)
- 3 cups (90 g) chopped ugu (fluted pumpkin leaves) or young spinach
- 1 tbsp (15 g) ground achi or 2 tbsp (30 g) ground roasted plantain (optional thickener)
- 2 seasoning cubes (bouillon)
- Salt to taste
- 1 tbsp (15 ml) lime or lemon juice (optional, to brighten)

Instructions

1. Rinse beef and place in a pot with 2 cups (480 ml) water; add half the chopped onion and one seasoning cube; simmer gently until beef is tender, about 45–60 minutes. Keep the cooking liquid as stock.
2. Meanwhile, soak the stockfish in warm water until softened, then shred into bite-size pieces. Debone the smoked tilapia if desired and set aside.
3. Heat red palm oil in a separate large pot over medium heat. Sauté the remaining chopped onion until translucent, then add blended tomato and blended peppers; cook until the mixture reduces and the raw tomato smell cooks off, about 8–10 minutes.
4. Add the cooked beef (with some of its stock), shredded stockfish, smoked tilapia, and remaining stock to the pot with the tomato base. Stir gently to combine.
5. Add ground dried shrimp (crayfish), the optional thickener (achi or ground roasted plantain) if using, the second seasoning cube, and simmer 10–15 minutes so flavors meld and soup thickens slightly.
6. Taste and adjust salt, then stir in chopped ugu or spinach and simmer 3–5 minutes until greens are just tender.
7. Finish with lime or lemon juice if using, remove from heat, and serve hot with fufu, garri, boiled yam, or your preferred swallow.