Owo soup

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Owo soup, also called oghwo evwri, oghwoevwri, oghwo, or owo, is a traditional palm-oil soup from south-central Nigeria. It is especially linked to the Urhobo, Isoko, and Itsekiri peoples. The soup is usually made with fish, beef, crayfish, palm oil, and garri (cassava flour) thickened with potash. Sometimes bush meat is used, and garri is ground smooth before being added to the palm-oil mixture. The result is a thick, oily soup that often has floating oil on top.

Origins and meaning: Owo soup is also known by several names such as oghwevwri, oghwoevwri, oghwo ofigbo, and ogwofibo. The name “Oghwo evwri” translates to palm oil soup.

Cultural role: It is a traditional dish in the Delta region and is commonly served at weddings and other celebrations to honor guests.

Serving: Owo soup is typically eaten with a starch food (swallow) like yam, boiled bananas, plantain, or sweet potatoes. It can also be eaten on its own or used as a sauce.