OFE ONUGBU and EBA (Garri)

HOW TO PREPARE OFE ONUGBU and EBA (Garri)

In this post i will show you how to prepare ofe onugbo and eba (garri)

This is a local food serve with a conventional clay plate from Eastern or Igbo a part of Nigeria; the food is made with palm kernel and a native Eastern Cocoyam for thickness, serve with either Fufu, Eba or Pounded yam.

INGREDIENTS

– 100g Palm kernel
– 100g Periwinkle
– Shrimps
– Cray fish
– Handful or more Bitter leaves
– 100g Boiled seasoned Snail
– 2 or 3 Boiled dried Stock fish
– 2 smoked Stock fish
– 200g Boiled pro assorted Beef or Goat meat
– 5 pieces small yellow chilli peppers
– 1 ounces Locust beans
– 6 or 7 portions Cocoyam
-2-three of cubes Maggi
-Salt to taste (Maggi can be enough)

METHOD

STEP 1

Boil the palm kernel and cocoyam until cooked and soft. (Wash the vegetable very well)

STEP 2

Marsh the palm kernels with either hand or small mortar till the complete shaft are out, use a sieve to extract the palm oil.

STEP 3

Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, combination the yellow pepper inside, and add the complete ingredient except the sour-leaf and periwinkle. Add the meat goat meat, shrimps, snail, crayfish, diverse meat, Maggi, salt, locust beans, dried and or smoked stock fishes. Cook for 15 minutes.

STEP 4

Check the soup if very thick, add little bit of water and the periwinkle, flavor the seasoning if okay.

STEP 5

Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes.

NOTE: Taste the soup if seasoning and recipes are okay specifically pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded yam.

Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness

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Ozochima

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