Effizzie kitchen
By Mama Deborah
Unripe plantain with Owo soup is a beloved delicacy among the Benin and Urhobo people of Southern Nigeria. It’s both hearty and flavorful. Here’s a step-by-step guide to making both:
Owo Soup (Benin Style)
Ingredients:
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1 cup palm oil
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1 tablespoon potash (kaun)
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Ground crayfish (about 2 tablespoons)
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Smoked fish / dried fish / stockfish (optional)
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Meat (beef, goat meat, or assorted)
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Seasoning cubes (Maggi or Knorr)
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Salt (to taste)
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Ground pepper (to taste)
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Ogiri or iru (fermented locust bean – optional but authentic)
Preparation Steps:
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Cook your proteins:
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Wash and season your meat and fish with salt, seasoning cubes, and some onions if desired.
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Cook until soft, then set aside. Save the stock.
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Prepare the potash solution:
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Dissolve potash in a little warm water and strain to remove particles. You only need a few tablespoons of the clean liquid.
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Make the oil base:
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In a separate bowl, pour in the palm oil.
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Slowly add the potash solution while stirring. The oil will change from red to a thick yellowish consistency — that’s exactly what you want.
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Combine everything:
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Pour the palm oil mix into the pot of cooked meat/fish.
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Add crayfish, pepper, ogiri (if using), and a bit more seasoning.
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Simmer for about 5–10 minutes on low heat. Don’t cover the pot — Owo soup is cooked uncovered to maintain its texture and prevent curdling.
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Boiled Unripe Plantain
Ingredients:
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Unripe plantains (as many as needed)
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Salt (optional)
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Water
Preparation Steps:
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Wash and peel the plantains.
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If the skin is too tough, slice down the side and peel gently.
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Cut into halves or smaller chunks if you prefer.
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Boil:
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Add the plantains to a pot, cover with water, and add a pinch of salt (optional).
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Boil for about 15–20 minutes or until soft when poked with a fork.
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Drain and serve.
To Serve:
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Dish out the hot plantain with a generous amount of Owo soup poured on top or served on the side.
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Traditionally eaten without cutlery—just dip and enjoy!
