This is classic Oweri soup flavoured with aromatic Uha and Uziza leaves and lightly thickened with Cocoyam really captures the scent in the Igbo land. This soup is mostly called Ofe-Owerri
 The recipes for this soup are:

1. lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat )Ponmo,
2. 450g / lib stockfish (washed & flaked )
3. 1 medium dry.fish (washed & flaked) 
4. 225g / 8oz ground chillies 
5. 225g / 8oz ground crayfish
6. 225g/8oz Uha and Uziza leaves, shredded  
7. 450g/lib cocoyam boiled and pounded
8. 1lt / 2 pint stock or water
9. salt to taste 

Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies add some stock and cook for 45 minutes. Meanwhile, wash and peel the cocoyam cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uha and Uziza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Eba(Garri), Samovita or Pounded yam