Snail Soup Recipe - Ofe Ejula na Uziza
Snail soup (ofe ejula) is a delicasy in Nigeria, especially in SS and SE Nigeria. Besides snails and uziza leaves, there are just a handful of ingredient required for this soup.
- Prep time
- 25 min
- Cook time
- 1 hr 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 15-20 Snails
- 1 kg / 2.2lb goat meat
- 8 Scotch bonnet peppers
- Uziza leaves
- 1 cup crayfish
- 1/2 cup achi or ofor
- 1 cup palm oil
- Salt to taste
- 1 Seasoning cube
- 200 g dried fish
- 2 ogiri (optional)
Instructions
- 1
Season your meat (Any meat you want to use) with just a stock cube and a pinch of salt.
- 2
Bring meat to boil for 7-10 minutes, add 2 cups of water and cook till meat is soft.
- 3
Add the palm oil and 9-10 cups of water and bring soup to boil.
- 4
Add the ground crayfish, and the washed dried fish to the soup, stir, cover the pot and allow the soup to boil for 5 minutes before adding ground ofor (thickener).
- 5
Add 2 tbsp first and allow to boil and dissolve with the pot covered, I like my soup light. Ofor should be dissolved in 12-15 minutes with the pot covered.
- 6
Add snails to your soup, stir.
- 7
If your soup is not thick enough, you can add a little more achi/ofor, cover your pot and cook to soften the snails for 7-8 minutes.
- 8
Add the ground scotch bonnet peppers, and add the ogiri too. Let the soup simmer on low heat for 10 minutes with pot half covered.
- 9
Stir, taste for salt before adding the uziza leaves.
- 10
Stir, and let it simmer on medium heat for 7 minutes. Turn off the heat and serve uziza/ejula soup.