Owo Soup – How to Make Urhobo Owo Soup Recipe

Soup recipe
Photo Credit: Pauline Ugbome Olueh

Owo soup is that sweet yellowish delicacy mostly eaten by the Urhobos, Isokoh, and Itsekiri people of Delta State in Nigeria. This traditional dish is a complete meal for every occasion and events that takes place in Urhobo land.

The Owo soup recipe origin has not been clearly defined; because there has always been a loggerhead between the Urhobo people of Delta State and the Bini people in Edo State. However, there is a slight difference on how to make Benin Owo soup from that of Urhobo/Itsekiri Owo soup.

The recipe for Itsekiri Owo soup is quite moderate and you can always adjust to taste. Similarly, Owo soup cannot be mentioned without starch as a perfect accompaniment or hot Garri; so, how about starch and owoh soup for lunch or dinner.  

Moreover, the yellow color is gotten from the mixture of your native palm oil and potash; certainly, the oil folds in beautifully into the soup making it look very attractive. It’s one of Nigerian soup you will not see oil floating around the surface.

How to Make Urhobo Owo Soup Recipe


  • Beef
  • Dry fish
  • Potash (Akanwu)
  • 2-3 handful of Garri or Starch for thickener
  • 3 cooking spoons Palm oil
  • Seasoning cubes
  • 1 tablespoon ground crayfish
  • ½ tablespoon Pepper
  • Salt to taste


  1. Pound your potash and dissolve in water, then set aside.
  2. Secondly, soak your Garri in water preferably yellow Garri; allow rising while it’s been kept aside.
  3. Thirdly, wash the beef, place in a clean pot, add your seasoning cubes and salt, cook to tender.
  4. In a small container, pour in your palm oil, and then gradually pour the potash water into the palm oil while stirring constantly until the palm oil becomes yellow and thickens.
  5. Add crayfish and pepper then into the pot and allow boiling before adding the palm oil mixture.
  6. The next step is to add your already washed and debone fish, cook for another 10 minutes or more without covering your pot.
  7. Finally, gradually add your soaked Garri and stir properly when doing so, else it will form lumps. The reason why you give it a continuous stir is to prevent it from having seed/lumps. Stir continuously until the soup is thick, cook for another few minutes then remove from fire; well at this point, your original Delta Urhobo Owo soup is ready.

Serve with choice swallow and enjoy!

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