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Recipes with ogiri

5 recipes that use ogiri, with photos, step-by-step instructions and cook times. The quickest, Potato leaf stew with groundnut, takes 75 minutes. It is most often cooked with onion, red palm oil and cocoyam.

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Potato leaf stew with groundnut

Freetown's Sunday pots and the cookshops of Lumley and Kissy turn out potato leaf almost as often as cassava leaf: tender sweet potato greens shredded finely, then simmered in red palm oil with onion and Scotch bonnet until the oil floats to the top. It is usually rich with fish or beef; this meat-free pot leans on a good spoonful of groundnut paste instead, which makes the sauce creamy and nutty and gives it real body. Spoon it over a mound of white rice, the way it is eaten all over Sierra Leone. Chef's tip: wait until the palm oil gathers in a red layer on the surface before you take the pot off the heat; that is the sign the stew is properly cooked.

75 minAfricanCurriesVeganGluten free
by KrazyBadal 0 views

Ofe okazi

Okazi soup belongs to the Igbo southeast, from Owerri and Aba to Nsukka, and it is weekend food, cooked when the whole family is home. Shredded okazi leaves (the same plant called afang in Calabar) give a pleasant chew and a faintly nutty, bitter edge; the soup is thickened with pounded cocoyam and enriched with palm oil, crayfish, stockfish and beef. Many cooks add waterleaf or ugu for softness. Eat it with garri, fufu or pounded yam. Dried okazi is easy to find in African shops but needs soaking. Chef's tip: soak dried okazi in warm water for 15 minutes before adding it; leaving it dry is the usual mistake and gives a woody, gritty soup.

80 minNigerianMeatGluten free
by KrazyBadal 0 views

Ofe Owerri (festive ugu and okazi soup)

Owerri people speak of their soup with pride, and it is famous for how much goes into the pot: goat meat, tripe, stockfish and dried fish, simmered in palm oil and thickened with cocoyam, then finished with two leaves, chewy okazi and soft, sweet ugu. It is festive food for weddings, Christmas and big family gatherings across Imo State, and it is served with pounded yam or fufu. Adding the ugu too early is a common mistake that leaves the leaves dark and mushy; it goes in last, after the okazi has had time to soften. Stockfish needs an overnight soak first unless bought pre-soaked. Chef's tip: soak dried okazi in warm water for 10 minutes before cooking so it softens evenly.

140 minNigerianMeatGluten free
by KrazyBadal 0 views

Ofe oha (oha leaf soup)

Tender oha leaves, with their mild, slightly sweet taste, are prized in Enugu and Anambra, and ofe oha is the soup many Igbo families bring out for Christmas, weddings and Sunday visits. Boiled cocoyam is pounded and melted into a palm-oil broth rich with beef, stockfish, dried fish and crayfish, giving a thick, velvety soup with the oha folded in at the very end, to eat with pounded yam, fufu or eba. Adding all the cocoyam at once is a frequent mistake that turns the soup gluey; add it in stages and stop at the thickness you want. Stockfish needs an overnight soak first unless you buy it pre-soaked. Chef's tip: tear oha leaves by hand rather than cutting them, as cooks traditionally do, and add them in the last 2 minutes.

120 minNigerianMeatGluten free
by KrazyBadal 0 views

Ofe onugbu

Ofe onugbu is the soup Igbo families in Anambra and Enugu make for Sunday lunch and for visitors coming home at Christmas. Washed bitter leaf gives a gentle, pleasant bitterness, cocoyam paste thickens it, and beef, shaki (tripe), stockfish and dried fish add layer after layer of savoury flavour, all coloured by palm oil. It is eaten with pounded yam, eba or fufu, pinched up with the fingers. The mistake to avoid is using bitter leaf that hasn't been washed enough; it should taste only mildly bitter before it goes in. Chef's tip: frozen pre-washed bitter leaf from African grocers saves an hour of squeezing and rinsing.

130 minNigerianSoupsGluten free
by KrazyBadal 0 views

Goes well with ogiri