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Owho Soup by Samira Yusuf

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My delicious owho soup. This is one of my favourite native soups indigenous to Urhobos. My omogwu is not complete without this meal lols. 
•Native oil/ thick palm oil. 
•Native salt ( Urhobos call it Ugwverin). 
•1 medium onion. 
•Seasoning cubes. 
•1 tablespoon of grinded dry pepper. 
•1 tablespoon grinded cray fish. 
•1/4 cup washed bitterleaf (optional) 
•1 kilo of a meat of your choice. 
•1 or 2 tablespoon starch/ wet tapioca. or cornstarch flour 
•1 tablespoon of semovita. 

•Add 1 or 2 tablespoon of water to the starch/cornstarch flour,mix well, then set it aside. 

•Slice the onions 

•Wash your meat of choice, pour in a pot and season with onions, seasoning cubes, grinded pepper and grinded cray fish. Add enough water to cook the meat. 

•When the meat is cooked, add 1 or 2 cooking spoons of oil then let it boil a bit, add the mashed native salt to taste (it is the salt of the soup),bitterleaf, then gently sift in the semovita while stirring to avoid lumps. 

•leave the pot open and let it boil then finally add your dissolved starch/cornstarch flour water, the soup becomes thick,if too thick add some water to get the consistency you desire or if not thick enough,dissolve a little more starch/cornstarch flour and add, stir very well. Reduce the heat and let it simmer for 5 minutes and its ready. 

•Serve with starch, eba, semovita, boiled yam or unripe plantains.
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