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+====== Imo Cuisine ======
+==== Ofe Owerre (Owerri Royal Soup) ====
+A legendary dish from Owerri — luxurious, thick, and loaded with assorted meats, stockfish, snails, crayfish, periwinkle, and vegetables (ugu + okazi). Known across Igboland as “the soup you cook when you want to impress.” [([[https://allnigerianfoods.com/ofe-owerri-2/|All Nigerian Foods]])]
+==== Ofe Oha Ihitte (Oha Leaf Soup, Ihitte Variant) ====
+A variant of the classic Ofe Oha, but made with thinner-shredded oha leaves, stockfish, and cocoyam paste. Ihitte communities prefer a milder, silky texture. [([[https://cookpad.com/eng/recipes/6797827|Cookpad]])]
+==== Ukazi Owerri (Wild Spinach Soup) ====
+Made with ukazi (wild spinach) and sometimes thickened with egusi or achi, this soup is both aromatic and earthy.
+Often paired with fufu or pounded yam. [([[https://www.africanbites.com/afang-soupspinach-and-okazi-leaves/|African Bites]])]
+==== Abacha na Ugba Owerri (African Salad with Oil Bean) ====
+A vibrant cold dish made from cassava flakes (abacha) mixed with oil bean slices (ugba), palm oil, garden egg leaves, onions, crayfish, and potash. Imo locals often add utazi leaves for a pleasant bitter kick. [([[https://www.harvestplus.org/african-salad/|Harvest Plus]])]
+==== Ofe Akwu Mbaise (Palm Nut Stew, Mbaise Style) ====
+A palm-nut–based stew similar to Banga, but with an intensely smoky flavor from dried fish and native spices. Often served with white rice or boiled yam. [([[https://www.youtube.com/watch?v=3lEKpJI1dDQ|YouTube]])]
+==== Ji Mbaise (Roasted Yam & Palm Oil Dip) ====
+A rustic Mbaise delicacy: freshly roasted yam dipped in spiced palm oil mixed with utazi, chili, and raw onions. A simple but beloved cultural treat. [([[https://www.tiktok.com/@cookwith_aluks/video/7464287187488591109|TikTok]])]
+==== Ofe Utazi (Bitterleaf–Utazi Dual Soup) ====
+A bold soup created in parts of Orlu zone, combining bitterleaf, utazi, palm oil, and smoked catfish. Distinctively sharp and aromatic — eaten on special occasions. [([[https://www.facebook.com/100063764851561/posts/how-to-cook-delicious-and-scrumptious-utazi-soup/1015495567252596/|Facebook]])]
+==== Ofe Owerri White Soup (No Palm Oil Variant) ====
+A lesser-known “white” version of the famous Ofe Owerri, cooked without palm oil but enriched with cocoyam paste, crayfish, smoked meats, and okazi. [([[https://allnigerianfoods.com/ofe-owerri-2/|All Nigerian Foods]])]
+==== Ehuru-Spiced Egusi Stew (Imo Style) ====
+Egusi cooked with calabash nutmeg (ehuru), giving it a floral, smoky perfume. This spice is especially popular in Owerri and Okigwe kitchens. [([[https://www.instagram.com/reel/DPbxi1pDBEi/|Instagram]])]
+==== Nkwobi Mbano (Spiced Cow Foot in Thick Oil Sauce) ====
+Mbano communities prepare nkwobi with extra uziza, ehuru, and utazi, creating a deeper, more spiced flavor than the standard version. [([[https://sisijemimah.com/2015/10/14/nkwobi-spicy-cow-foot-recipe/|SiSi Jemimah]])]
+==== Ofe Nsala Imo (White Soup with Cocoyam & Goat Meat) ====
+Imo’s take on Nsala includes goat meat, utazi, and cocoyam, producing a creamy, peppery soup with a gently bitter aftertaste. [([[https://joyfulcook.com/recipe/ofe-nsala-soup/|Joyful Cook]])]
+==== Uha-Ehman Soup (Orlu Ceremonial Blend) ====
+A celebration soup combining oha leaves, ehuru, stockfish, and offor (thickener). Traditional in marriages and festivals around Orlu. [([[https://cookpad.com/eng/recipes/6681344|Cookpad]])]
+==== Plantain Pepper Mash (Okigwe-Style) ====
+Mashed ripe and unripe plantains cooked with palm oil, onions, chili, and smoked crayfish. A sweet–spicy comfort dish rarely found outside Okigwe villages. [([[https://www.instagram.com/reel/CxS02gEuC9D/|Instagram]])]
+==== Ede Miri (Water Cocoyam Sauce) ====
+A porridge-like dish cooked with grated cocoyam, fish stock, pepper, and uziza. Common among riverside communities in Ohaji/Egbema. [([[https://cookpad.com/eng/recipes/3564559|Cookpad]])]
+==== Ofe Owerri Dryfish Special (Traditional Village Version) ====
+A more rustic variant of the royal soup: no snails, no periwinkle — just lots of smoked catfish, dryfish, crayfish, palm oil, and okazi. Thicker and smokier than the classic hotel-style recipe. [([[https://www.facebook.com/groups/145634399426355/posts/1538624706793977/|Facebook]])]
+{{tag>food culture geography}}

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