Am from Imo state and trust me when I say this one is a #mustCOOK

- smoked fish
- Stock Fish
- Beef
- Crayfish 
- 4 cocoyam corms OR 2 cookingspoonful pounded Cocoyam paste(click to learn how to make cocoyam paste in a blender)
- 2 handful Okazi leaves( if you use dried okazi, grind in blender before use)
- 2 handful Ugwu leaves
- 2 cooking spoonful Palm oil
- 2 Stock cubes
- Salt to Taste
- Pepper  to Taste

Before cooking Ofe Owerri
** Wash and shred the vegetables and leave to strain in a colander/sieve. Set aside

** Boil the cocoyam corms until soft and pound/blend to form a paste(Here'a how to make cocoyam paste in a blender).Set aside

** Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces. Then Set aside.

**Wash the beef and the stock fish and place in a pot

Now to prepare the soup
*Season the meat and stock fish with stock cube,salt and any of your favorite meat seasoning. Add a little water and leave to cook until tender. You can add more water if need be.

*Add the cleaned dried prawns, pepper, stock cube and palm oil.
Mix thoroughly and add the cocoyam paste, bit by bit. Cover and leave to cook until the cocoyam paste dissolve completely. Stir continously so that the soup doesn't burn at the bottom.

* Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).

* Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu/Spinach/Oha leaves.

*Simmer for 3 minutes and add salt to taste, and your delicious Ofe Owerri is ready.

Ofe Owerri is usually served with Akpu(fufu), pounded yam or Eba, but you can also enjoy this rich soup with any other Nigerian bolus meals .

Salivatin already, am already chillin in lagoon,can u plz prepare oFé lagoon 4me ?

Hehehehehe you people better come bk home and enjoy. Before this western pple kill u

it is 'Owerri'. no pictures?

Thanks