This is one tricky soup usually best left for experienced grand mothers and mothers to cook but you tried Bros! Well done. I rarely attempt it myself. In Urhobo the correct name for this dish is 'Oghwo Evwri' (Palm oil Soup - oghwo is soup and evwri is palm oil) but over the years younger generations have shortened it to Oghwo. It's the most traditional dish for us Urhobos and it's customary for a bride's family to prepare this to entertain her in-laws when her bride price/dowry is being paid.
I'm American and my husband is Urhobo from Delta State. I usually make him banga soup, with starch or more Yoruba style foods (because he was raised in Lagos) but now I will try my hand at this Owoh Soup xoxo Hope it turns out well xoxo Thanks for the history lesson. I didn't know this soup plays a huge role in Urhobo traditions :)
@@nocturnal.origins5413 im british and also married into urhobo deltan culture. Its not so hard if you have a natural passion for cooking. I make Banga Egusi Owo Pepper soup Ogbono Tomato stew Jollof Okra soup Fried rice Cow foot 8yrs now and people cant believe oyibo made the food. They say i can cook upto the aunties bt not mummy. Im ok with that.
make una take am easy, this food is very tricky to make, let's try to give him credit and encourage him, for him to use normal palm oil instead of the native oil👏🏾👏🏾👏🏾👏🏾, bros weldone.
I am making this souo for the first time. I don't have starch so I used only garri. Hoping this will come out amazing....thanks. I really like the way u made yours. Simply is the best.
My mum really enjoyed this video! She isn't technology savvy so she enjoyed when I showed her some of our Urhobo food recipes online. She says you tried! 👍🏾👏🏾
Most of you here complaining "that's not how it's cooked" why re you here if you are such an expert. People in the USA don't have potash. So this video is fantastic and the closest to what we can do.
omg where did you learn how to make owo........my grandma use to make owo when we were kids but unfortunately I didn't learn owo from her before she died, thanks for the video.
i like your passion in researching African delicacies especially the Nigeria soups. Sincerely starch to thickening is the best in absence of starch that is when garri can be use. native salt and native palm oil is the best to bring out the true taste of "Oghwo Evwri" the reason why you can't cover the soup while cooking is that it will be watering even after all that starch or garri to thick. when it is not hot that is when you can cover. All the best Bro!
California loving 😍 your enthusiasm! Confession.... You got me into buying a pressure cooker😊 I'm no longer afraid to try cooking different foods! The thumbs down folks should give E for Effort😎
BabyBoxer .. Thanks for leaving your comment. Glad you are no longer afraid to try. That is the spirit. You might get it wrong the first time but I can assure you that you will get it right if you dont give up. Well done and keep the flag flying
I so much love your comments, wow, thank you for loving our nigerian brothers, kudos to you....would advice that you ask them where exactly they are from and learn cusines from their side, for example the soup in this video, i have never had it before though im a nigerian, because im not from delta. What im saying is depending on where exactly you're from in nigeria, they are dishes particular for different places anpd cultures
Kindred spirit I was thinking the exact same thing when I saw the garri; that yellow pap will have the same effect, but the texture will be smoother sef. But the taste won't be the same I guess. It'd be like replacing cocoyam in bitter leaf soup with yellow pap. But I feel you.
That the food I was raised with and I have raised my children on it. As I see it prepared, I feel like eating it because sinc FIVE YEARS of living in Spain, I have not had it. There are no places to buy them here in SPAIN. I can't wait to leave Spain for good. Very Urhobo and very tasty! The ingredients are sold at Brixton, London and Shepard Bush, London and also could be found in other parts of London. I still have the traditional cooking pot, for making starch. It's roundish with rim and is made with some sort of iron & is none stick. Leaving Nigeria, my late mum, gave one to me. Once I moved out of Spanish territory, I will display some of the things, I took with me from Nigeria to enjoy.
My dear you no lie...This soup rich die! You've done a fine job. Well done! Another thing, try putting your fingers in the soup before cutting the starch. It makes it easier.
Lovely video... My only reservation is on the use of the pressure cooker. Since you are cooking your meat with pressure,, once your cooker starts whistling, you take it off the burner or on the lowest heat and set a timer. Also, you can cover your pressure cooker and use as a normal pot by adjusting /removing the valves (check your manufacturers guideline)
Very good try for a non-native but this is not how deltans (Isokos and urhobos precisely) cook their owho soup. First, the thickener is either starch or garri and not both while the bins use starch and tomatoes. Secondly, you cannot use both potash and ugwerun (native salt). It's either of them and not both because of their high alkaline nature, which has the potential to ferment the starch quickly, especially if you intend to make the soup stay overnight. Thirdly, the quantity of garri looks too much, so you need to steam longer before it can form a smooth paste. All the same kudos brother!
wow!! looks so delicious im going back to nigeria next month n ill be visiting delta state also I CANNOT WAIT TO GET THERE FOR THE FOOD LOL!!!!! I LOVE NIGERIAN FOOD! Thanks for sharing :)
This video was very nice, the only positive critic I would make is that the garri should be blended for smoother texture. Other than that everything else was spot on, well then.
Delta girl here!!! You did a good job bros. Keep it up. I usually use yam flour to thicken mine instead of garri as the texture is much better for me :)
ooooooh this guy....you just nailed it on the head. a perfect way of making a delicious and highly nutritious oghwo soup.....lol. thats is the right spelling bros. not owo. any way im gat dem salivating. you just stimulated the cephalic phase of gastric secretion in me. thanks for that.... proudly urhobo babe
Hi Queenofsheba1000, ..It's called starch and it can be derived from Cassava. It is called "farina" if you want to buy from the shops abroad. To make it, add little palm and with starch solution and stir on medium heat. The final result is what you have seen in the beginning of the video . I hope that helps.
Please send me one, though I am not good cook like you, something from you will be good for a keepsake. You rock, brother, so if you are not cooking from Nigeria, where are you and how do you get these ingredients? finally how did you learn to cook so many Nigerian dishes and how Nigerian languages can you speak?
+Sam Jo ..Sam Jo.. I wont say yes and I wont say no.. The Deltans will crucify me if I recommend Semolina hehehehehehhe. Moreso I have not tried using Semolina.. It worth trying. Please keep me informed.
+Maureen Mabunmi... LOL...Your question is difficult to answer. I must say this dish is one of my favourite.It's gone to to my number one taking over from my Oha Soup video. Quite similar but not the same.
that is how delta people cook their owo they must add garri to make it thick i guess but we edo people don't we use potash. i have tried the garri method taste good as well 😉
Evelyn Igbinigun Some people actually use garri. My grand dad had 4 wives. The third wife used to use garri which was horrible. When you're eating it, you see the bits of garri and wasn't really nice. I always regarded her as a useless cook😂😂😂😂😂
this is so mouth watering. I've never eaten this. also didn't know you use garri. my delta folks use starch to thicken. hmm bro I feel you on the kaun stuff. Lol. I'm so making this for hubby this easter weekend. thanks to you I've been dazzling him with my cooking. I owe you bro!!!
I would have loved to eat you today, for my CHRISTMAS LUNCH. Because in my ROOT of ORIGIN, some of OUR ELDERS, would have OPTED FOR THIS FOOD, instead of RICE and Turkey, or and Chicken, or and Goat or Lamb. MERRY CHRISTMAS to ALL!
Please there is this local drink that is locall made inside a big calabash usually served cold and sold in Nigerian market, it has a black or coffee brown colour. can you please prepare it give a hint of how to prepare it @Nigeriacuisine, it is mde with fruit and i don't know if you know what i'm talking about.
This is one tricky soup usually best left for experienced grand mothers and mothers to cook but you tried Bros! Well done. I rarely attempt it myself. In Urhobo the correct name for this dish is 'Oghwo Evwri' (Palm oil Soup - oghwo is soup and evwri is palm oil) but over the years younger generations have shortened it to Oghwo. It's the most traditional dish for us Urhobos and it's customary for a bride's family to prepare this to entertain her in-laws when her bride price/dowry is being paid.
I'm American and my husband is Urhobo from Delta State. I usually make him banga soup, with starch or more Yoruba style foods (because he was raised in Lagos) but now I will try my hand at this Owoh Soup xoxo Hope it turns out well xoxo Thanks for the history lesson. I didn't know this soup plays a huge role in Urhobo traditions :)
Wow... Nice.. I'm proudly urhobo.. Urhobo wado
Aniberry My name is Ovie
@@nocturnal.origins5413 im british and also married into urhobo deltan culture.
Its not so hard if you have a natural passion for cooking.
I make
Banga
Egusi
Owo
Pepper soup
Ogbono
Tomato stew
Jollof
Okra soup
Fried rice
Cow foot
8yrs now and people cant believe oyibo made the food.
They say i can cook upto the aunties bt not mummy.
Im ok with that.
Love detal state Owo soup we Benins have our Owo as well similar the only difference is that we don't put no starch or gari in it
You are definitely a master chef in African Nigerian cuisine. God bless you in Jesus Christ name amen
make una take am easy, this food is very tricky to make, let's try to give him credit and encourage him, for him to use normal palm oil instead of the native oil👏🏾👏🏾👏🏾👏🏾, bros weldone.
I am making this souo for the first time. I don't have starch so I used only garri. Hoping this will come out amazing....thanks. I really like the way u made yours. Simply is the best.
My mum really enjoyed this video! She isn't technology savvy so she enjoyed when I showed her some of our Urhobo food recipes online. She says you tried! 👍🏾👏🏾
Dear I was just listening to your amazing voice without concentrating.... I love the way your talk too much
This is really nice am a Yoruba lady I must cook this for my hubby...
Most of you here complaining "that's not how it's cooked" why re you here if you are such an expert. People in the USA don't have potash. So this video is fantastic and the closest to what we can do.
liar... there is potash every where. why u braging for....just common usa lol
That is true
@@ambro754 I am in the USA but don't know what potash is, never seen it or know what it does. Plz can you enlighten me?
omg where did you learn how to make owo........my grandma use to make owo when we were kids but unfortunately I didn't learn owo from her before she died, thanks for the video.
i like your passion in researching African delicacies especially the Nigeria soups. Sincerely starch to thickening is the best in absence of starch that is when garri can be use. native salt and native palm oil is the best to bring out the true taste of "Oghwo Evwri" the reason why you can't cover the soup while cooking is that it will be watering even after all that starch or garri to thick. when it is not hot that is when you can cover. All the best Bro!
California loving 😍 your enthusiasm! Confession.... You got me into buying a pressure cooker😊 I'm no longer afraid to try cooking different foods! The thumbs down folks should give E for Effort😎
BabyBoxer .. Thanks for leaving your comment. Glad you are no longer afraid to try. That is the spirit. You might get it wrong the first time but I can assure you that you will get it right if you dont give up. Well done and keep the flag flying
I have been watching your videos. My bf is from Nigeria so I would love to learn as my culture is Jamaican.
same here lol I am Bahamian/jamaican boyfriend is Nigerian...trying to mix the food
I so much love your comments, wow, thank you for loving our nigerian brothers, kudos to you....would advice that you ask them where exactly they are from and learn cusines from their side, for example the soup in this video, i have never had it before though im a nigerian, because im not from delta. What im saying is depending on where exactly you're from in nigeria, they are dishes particular for different places anpd cultures
this Guy you are a genius men am Cameroonian but trust Me am happy because am gonna add my food menu thanks bro
I love your presentation, its simple and easy to make.
I hate adding d garri☝️so I used d yellow ogi it came out awesome try it
Kindred spirit I was thinking the exact same thing when I saw the garri; that yellow pap will have the same effect, but the texture will be smoother sef. But the taste won't be the same I guess. It'd be like replacing cocoyam in bitter leaf soup with yellow pap. But I feel you.
That the food I was raised with and I have raised my children on it. As I see it prepared, I feel like eating it because sinc FIVE YEARS of living in Spain, I have not had it. There are no places to buy them here in SPAIN. I can't wait to leave Spain for good. Very Urhobo and very tasty! The ingredients are sold at Brixton, London and Shepard Bush, London and also could be found in other parts of London. I still have the traditional cooking pot, for making starch. It's roundish with rim and is made with some sort of iron & is none stick. Leaving Nigeria, my late mum, gave one to me. Once I moved out of Spanish territory, I will display some of the things, I took with me from Nigeria to enjoy.
Best looking creative dish I seen can't wait to try it !
+Angel Makin Thanks Angel Makin
Did u use cold hot or warm water 💦 for the garri
My dear you no lie...This soup rich die!
You've done a fine job. Well done!
Another thing, try putting your fingers in the soup before cutting the starch. It makes it easier.
This is not are to cook it
my favourite........looove owho and banga soup with starch
It really nice, & i like your cooking.
I taught is only pottasium they use for Owo, wow always enjoy ur food, your woman is the luckiest woman for having u, kudos
Wow...so nice
Wow...thank u 4 teaching me how to cook owoh soup....I love d way u cook u even cooked more than d women
Lovely video... My only reservation is on the use of the pressure cooker. Since you are cooking your meat with pressure,, once your cooker starts whistling, you take it off the burner or on the lowest heat and set a timer. Also, you can cover your pressure cooker and use as a normal pot by adjusting /removing the valves (check your manufacturers guideline)
Bro u trying so much kudoos this is my soup guys make sure u try it trust me is really yummy u can use starch or yam 👏🏽
Looks good will try and make it 😁😁😁🤗🤗🤗🤗🤗
Am so making dis soup so explanatory...thank you.
I joined the video... infact I also watched groundnut soup preparation tooo... very nice...and your jokes are nice too... kudos
I eat it All day every day, with yam especially.
What is potash/potassium and what is it used for? Can I buy it online? I live in America, but not close to any African stores.
Very good try for a non-native but this is not how deltans (Isokos and urhobos precisely) cook their owho soup. First, the thickener is either starch or garri and not both while the bins use starch and tomatoes. Secondly, you cannot use both potash and ugwerun (native salt). It's either of them and not both because of their high alkaline nature, which has the potential to ferment the starch quickly, especially if you intend to make the soup stay overnight. Thirdly, the quantity of garri looks too much, so you need to steam longer before it can form a smooth paste. All the same kudos brother!
Kovie Adu can you pls make a video.
Kovie Adu you said it all.. the Benin use garri or tomato 🍅. Have never see where Dey use the both same time
The urhobo used both
both garri and starch are use
Good job
this is amazing, its a challenge to we girls oo a guy is cooking this well and very neat
You're just an amazing cook, very talented. Congrats
wow!! looks so delicious im going back to nigeria next month n ill be visiting delta state also I CANNOT WAIT TO GET THERE FOR THE FOOD LOL!!!!! I LOVE NIGERIAN FOOD! Thanks for sharing :)
+Monica .. You are too much. Going straight to the source ofthe soup. I am sure you will love it. Thanks for leaving your comment
+Nigeriacuisine lol thks I'm definately learning from you :) im trying to find u on instagram now
+Monica i finally found you on instagram, following :)
This video was very nice, the only positive critic I would make is that the garri should be blended for smoother texture. Other than that everything else was spot on, well then.
Can I use corn starch?
No, you can only use cassava starch
wow, this is amazing!! you are too good, I am definitely trying this tomorrow. Thanks so much for the enthusiasm. Zainab.
Hello sir! Please continue to make foods from DIFFERENT parts of our Nigeria.
Aww my tribe soup i so much love d shop i can eat it all day wen i was home really miss d soup
Delta girl here!!! You did a good job bros. Keep it up. I usually use yam flour to thicken mine instead of garri as the texture is much better for me :)
when can we expect more videos. ...love your cooking
Wow 😳👍
very nice.. am from Delta. this is one of our favourite meal😊
can i use d normal starch or there's a special starch used for it
Wow nice
Brother you like food. Thank you very much for the owo soup
Thank you so much for those recipes. I've learned a lot from you. Can you please show us how to make gbure soup with Egusi. Thanks in advance.
ooooooh this guy....you just nailed it on the head. a perfect way of making a delicious and highly nutritious oghwo soup.....lol. thats is the right spelling bros. not owo. any way im gat dem salivating. you just stimulated the cephalic phase of gastric secretion in me. thanks for that.... proudly urhobo babe
Wow so fantastic
Good job bro, do you reside in the GTA?
Can one also use fresh banga in can to cook this?
Am from Delta state (urhobo) and i thought if there's no starch they can use garri, I didn't know they used both. nice cooking I love it
Do you just use white garri or you can use yellow garri as well?
Thanks for leaving your comment. You can use Garri as well.
Okay. Thank you
welldone buh my owho soup is Dope no one can compete trust me
nice and lovely look and again funny man lol
Oh my God this is beautiful
Wow so lovely 🍽 nice job
You are the best!!! Yummmmy
Where can I buy the wooden spoon for making my pounded yam, Imala and stuff ?
u can get on Jumia (online store) bro
My best food in the world 😩😩
Nice one Lovely
Thank u so much for this his so lovely
You cook everything
my mum uses starch,same method but starch instead of garri....thanks alot for this, Sunday meal loading
thank you very much bro for this video👌👍👌
nice soup thanks
Lovely video .. You are too funny Abeg 😀😀😀😀
Can I add locust beans to it
Where is Delta located?
In nigeria
What's that sticky orang stuff in the beginning of the video? Please reply
Hi Queenofsheba1000, ..It's called starch and it can be derived from Cassava. It is called "farina" if you want to buy from the shops abroad. To make it, add little palm and with starch solution and stir on medium heat. The final result is what you have seen in the beginning of the video . I hope that helps.
Please send me one, though I am not good cook like you, something from you will be good for a keepsake.
You rock, brother, so if you are not cooking from Nigeria, where are you and how do you get these ingredients? finally how did you learn to cook so many Nigerian dishes and how Nigerian languages can you speak?
I'm learning how to cook these dishes from you! :)
+Monica .. No worries . i am sure you will like it. Thanks for leaving your comment.
My brother I love bone too,i would love to share this video on my Instagram if you permit me
can I cook it without potach....just with starch and garri
I enjoy ur suop
haha haha haha haha! you've won them be cracking me up! well done bro! thumbs up from me
Can I do this with semolina? in the soup.
+Sam Jo ..Sam Jo.. I wont say yes and I wont say no.. The Deltans will crucify me if I recommend Semolina hehehehehehhe. Moreso I have not tried using Semolina.. It worth trying. Please keep me informed.
Ok Sir, I am going to give it a go. Thank u.
what tribe eats dis owo soup...never heard of it before. ...buh it really looks tasty. ...
+Helen Nzube Delta State people eat owo soup.
People from Edo eat this as well
It is urhobo soup
what does it taste like ..I mean what's the nearest dish similar to it
+Maureen Mabunmi... LOL...Your question is difficult to answer. I must say this dish is one of my favourite.It's gone to to my number one taking over from my Oha Soup video. Quite similar but not the same.
It looks Delicious
My fave, owoh all day everyday..
I can’t shout!!! You nailed it 😋
Gaari in owoh soup. sorry I didn't grow up to see it being cooked like this. we add potash and grounded peanut.
that is how delta people cook their owo they must add garri to make it thick i guess but we edo people don't we use potash. i have tried the garri method taste good as well 😉
Evelyn Igbinigun I am sure you are from edo state. edo use tomatoes for their owo soup. this is delta traditional soup
My grandma used garri
Evelyn Igbinigun some people use garri ooohhh
Evelyn Igbinigun Some people actually use garri. My grand dad had 4 wives. The third wife used to use garri which was horrible. When you're eating it, you see the bits of garri and wasn't really nice. I always regarded her as a useless cook😂😂😂😂😂
Very Nice
I like the way you cook but i does know how to do its . But trying to do after i watching your channel .
i like your cooking
Please were did you get your starch in London?
jenkinsonj05 hello if u cant find starch, use cornflour or potato starch to thicken. u can find those in high street stores
this is so mouth watering. I've never eaten this. also didn't know you use garri. my delta folks use starch to thicken. hmm bro I feel you on the kaun stuff. Lol. I'm so making this for hubby this easter weekend. thanks to you I've been dazzling him with my cooking. I owe you bro!!!
+Osose Esekie Osose..Glad to know you will be making this for Easter, bless. I am sure your family will love it. Please stay connected.
Btw,is that a particular type of starch?
Was the garri socked in warm or cold water?
same question I wanted to ask. I'm already cooking the soup now and would soak with lukewarm water. will let you know how it turns out. 😀
Vivian. I just made mine and soaked the garri with lukewarm water. it turned out ok. yummy
+Jennifer Ogazie thanks, can't wait to try it out
😏😏😏
+Vivian Nwuchu ... Sorry I did not mention it. I used cold water but glad to know that warm water resulted positive.
+Jennifer Ogazie .. Jennifer thanks so much for the answer to the question. Glad warm water came out fine in the end result. Though I used cold water
Please and please. Tell me where you got the starch.
I would have loved to eat you today, for my CHRISTMAS LUNCH. Because in my ROOT of ORIGIN, some of OUR ELDERS, would have OPTED FOR THIS FOOD, instead of RICE and Turkey, or and Chicken, or and Goat or Lamb. MERRY CHRISTMAS to ALL!
thanks
perfect soup Bros, keep it up, i like that
Please there is this local drink that is locall made inside a big calabash usually served cold and sold in Nigerian market, it has a black or coffee brown colour. can you please prepare it give a hint of how to prepare it @Nigeriacuisine, it is mde with fruit and i don't know if you know what i'm talking about.
Looks good
Yes ooo,go ahead sir
My grand ma use potash.
simple me u re right
fanks....U are d best
Please I want the Meat pie moulder.Please whats your instagram .Nigeriacuisine?Can't find it on instagram.Thanks for all your videos.
+Tolu GeorgeFaj Hi Tolu .. Thanks for leaving your comment... On Instagram, kindly search for "NIGERIACUISINE". I hope that helps. Many thanks