How to cook Ofè Ujuju, a Delta state delicacy
Delta state is home to a whole lot of delicious soups that you can almost call them the soup hub of the country.
Common among the Ika/Agbor people of Delta state, Ofè Ujuju is a distinct soup that you can’t just find anywhere.
Ofè Ujuju leaves are very hard to find especially in places like Lagos which makes it really special when you host guests with the admirable soup.
The soup can be prepared on its own while some people mix it with either okro or ogbono.
1 medium sized Onion
- Remove the midrib from all the leaves.
- In a cooking pot, pour in enough water that would cover the leaves and bring to a boil.
- Add 11/2 cooking spoon of palm oil to the water, add the Ujuju leaves.
- Cook leaves until they are soft. Strain, and mash the leaves in a mortar or you may use a blender.
- Wash stockfish and dry fish. De-bone dry fish and set aside.
- In another pot, wash and season goat meat and shaki with salt, black pepper, onions and seasoning cubes.
- When meat is almost cooked, add stockfish, dry fish and snails. Allow to cook for 8 minutes.
- Add the mashed leaves also then taste for salt, pepper and seasoning.
- Turn off the heat.
Your Ofè Ujuju is ready! Serve with your desired swallow like fufu, eba or pounded yam.
1 comment on “How to cook Ofè Ujuju, a Delta state delicacy”
Great piece. However, the ujuju soup is common not only to Ika/Agbor people but the entire Anioma/Igbo speaking part of Delta State.