Owho Soup | Oghwo Evwri

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Owho soup is a traditional Urhobo  soup called Oghwo evwri.  Oghwo evwri practically means oil soup. Owho Soup is another authentic Deltan soup that is made during important celebrations and made in my homes. It requires skills and practice to be able to make a perfect Oghwo evwri. I will be show how to make the perfect Deltan owho soup every time.

Like many Urhobo soups, this soup will be cooked with dried smoked fish, dried smoked meat. Please do not cook this soup with fresh pepper or onions if you want the authentic oghwo evwri taste. 

• Cook cow skin with only water, salt and seasoning cubes.
• Soak dried fish, dried meat and dried in hot water  and scrub off all dirt and grime.
• In a pan, pour enough water according to the quantity of soup you want to cook, add dried meat, dried snails and bring it to a boil.
• Add palm oil, dried pepper, ground crayfish and cook for a few minutes. It is very important to cook the oil.
• Add dried fish and cow skin and cook for about 5 minutes.
• Add native salt and let it dissolve in the soup. There is going to be some reactions. The soup will bubble a lot and almost boil over, so stir constantly to keep it in control. As the native salt dissolves, it is going to bind the water and oil together. The salt is an emulsifier. Add seasoning cubes and cook for a few minutes.
• Dissolve some starch in water and gradually pour it into the soup, stirring it at the same time. If not, the starch would clump and form little lumps. The starch is a thickener. Continue to add and stir in the starch until you reach your desire consistency. The right consistency should look like what you see in the picture. Cook for a few minutes and the soup is ready. Don't forget to check for seasoning and adjust as needed.

Ingredients

 Starch

 Palm Oil

 Dried Beef

 Smoked Snails

 Smoked Fish

 Cow Skin

 Crayfish

 Ground Pepper

 Native Salt or Potash

 Salt 

 Seasoning cubes