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Ofe Mmiri Oku

Also known as Ofe Mmiri Oku (Igbo Hot Broth)

Ofe Mmiri Oku — 'boiling water soup' in Igbo — is a light, intensely hot and aromatic broth that is the Igbo answer to therapeutic chicken soup. Made with an extraordinary quantity of fresh Atarodo peppers, uziza seeds, ehuru (calabash nutmeg) and scent leaves, this soup generates intense internal heat and is prescribed in Igbo tradition for colds, flu, body aches, fatigue and as a restorative after illness, surgery or childbirth.

Ofe Mmiri Oku, Nigerian cooking

Ingredients

  • Half a small chicken, cut into pieces
  • 5 to 6 Atarodo (very hot chilli peppers) — whole
  • 1 big handful of uziza seeds, roughly cracked
  • 1 teaspoon of ground ehuru (calabash nutmeg)
  • A small handful of fresh scent leaves (nchanwu / basil), torn
  • 1 big onion, sliced
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 5 to 6 glasses of water
  • NO PALM OIL — this is a clear therapeutic broth

Method

  1. 01

    Preparing the Chicken. Clean the chicken pieces thoroughly. Rub with lemon juice and salt, rinse well.

  2. 02

    Building the Broth. Place chicken in a pot with 5 to 6 glasses of cold water. Add the whole Atarodo, cracked uziza seeds, ground ehuru, sliced onion, ground crayfish, seasoning cubes and salt. Bring to a boil.

  3. 03

    Simmering. Reduce heat to medium-low and simmer for 30 to 35 minutes until the chicken is fully cooked and the broth is richly flavoured and intensely spiced. The pepper heat should be very present — this broth is supposed to make you sweat.

  4. 04

    Finishing. Add the torn scent leaves in the final 3 minutes. Taste and adjust seasoning. Serve very hot in deep bowls with the chicken pieces.

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