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Ofe Ntong (sorrel soup): recipe illustration
Soups

Ofe Ntong (sorrel soup)

Soup made with sorrel leaves, flavoured with palm oil, shrimp and smoked fish, typical of south-east Nigeria. It has a slightly tangy taste and is eaten with rice, fufu or bread.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the sorrel leaves, remove the toughest stems and chop them finely.
  2. Blend the onion, chillies and dried shrimp into a smooth paste.
  3. Heat the palm oil in a pot and fry the paste for 3 minutes.
  4. Add the water, the stock cube, the smoked fish and fresh shrimp, then simmer for 10 minutes.
  5. Stir in the sorrel leaves and the ugu, then cook for 10 minutes over low heat, uncovered.
  6. Adjust the seasoning and serve hot with rice or fufu.

Variations and tips

Vegetarian version. Replace the shrimp and fish with mushrooms and cooked black-eyed beans.

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Original Ecomely recipe.