Nigerian Owerri-Style Assorted Meat and Greens Stew

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Owerri Soup is a celebrated Igbo delicacy from Imo State, traditionally prepared for honored guests and special occasions. Its signature richness comes from a blend of assorted meats, stockfish, smoked fish, and a smooth cocoyam paste thickener, finished with generous amounts of ugu and waterleaf greens.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 920 mgPotassium
• 140 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the meats and proteins

• 1 lb assorted beef (tripe, cow foot, and intestines), thoroughly cleaned and cut into bite-sized pieces
• 1/2 lb beef chunks, trimmed
• 1 cup dried stockfish (okporoko), soaked overnight in warm water
• 2 smoked catfish fillets, deboned and flaked
• 1 medium onion, chopped
• 2 tbsp ground crayfish
• 2 Maggi or Knorr seasoning cubes
• 1 tsp salt, plus more to taste

For the cocoyam thickener

• 2 cups fresh cocoyam (taro) corms, peeled and cubed
• 3/4 cup water

For the vegetables and finishing

• 4 cups fresh ugu (pumpkin) leaves, washed and shredded
• 2 cups waterleaf (or spinach), chopped
• 1 cup bitter leaf or utazi, optional but recommended
• 1/4 cup palm oil
• 2 scotch bonnet peppers, blended smooth
• 1 tsp ground dried pepper
• 1 tsp dried thyme
• 1 small onion, sliced

Directions

1. Place cleaned assorted meats and beef chunks in a large pot. Add chopped onion, 1 seasoning cube, and salt. Cover with water and boil for 35-40 minutes until the tripe and cow foot are tender. Reserve the cooking stock.
2. Drain the soaked stockfish, removing any bones, and add it to the meat pot along with the flaked smoked catfish. Simmer for 15 more minutes to meld the flavors, then reduce heat to low.
3. While the meat simmers, boil the peeled cocoyam in salted water for 15-20 minutes until very soft. Mash thoroughly or blend with 3/4 cup water until completely smooth; the texture should resemble thick, lump-free paste.
4. Stir the cocoyam paste gradually into the simmering meat pot, whisking constantly to prevent lumps. The soup will thicken noticeably within 3-5 minutes. Add a cup of the reserved stock if it becomes too dense.
5. Add the palm oil, blended scotch bonnet, ground pepper, dried thyme, sliced onion, ground crayfish, and the remaining seasoning cube. Stir well and simmer uncovered for 10 minutes so the flavors marry.
6. Taste and adjust the salt. Add the waterleaf and bitter leaf (if using), and cook for 5 minutes until the greens have wilted down and integrated into the broth.
7. Fold in the shredded ugu leaves last and simmer just 2-3 minutes—overcooking will dull their vibrant color and fresh flavor.
8. Serve the stew immediately in deep bowls alongside pounded yam, fufu, eba, or garri so guests can scoop and savor the rich, layered flavors.

Cook’s Notes

• Clean assorted meats with hot water, rock salt, and a spoonful of alum, then rinse several times to eliminate any strong odor before cooking.
• Cocoyam paste is the authentic thickener that distinguishes Ofe Owerri from other Nigerian soups—do not substitute cornstarch or flour, as the body and earthy taste depend on it.
• For an even richer stew, lightly smoke your fresh catfish over firewood the day before cooking; the depth it adds is hard to replicate with store-bought smoked fish.
• Ugu should be added at the very end and cooked briefly to preserve its bright green color, sweet flavor, and vitamin A content.
• Ofe Owerri is traditionally a one-pot dish served the same day it is cooked; reheating dulls the fresh herbal notes of the greens.

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