Ever wondered why most ladies from the Eastern part of Nigeria have good nails, good hair, glowing skin ? It's the veggies they eat and the highly nutritious ingredients they use in cooking. So i decided to explore and stumbled on this recipe i am yet to get over. The combination of it's ingredients is ecstatic, from your market shopping you are already salivating, the aroma is distinct, whilst cooking even hubby knows something different is happening in the kitchen!
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| Oha Soup |
Ingredients:
Oha Leaves
Baby cocoyam
Pumo
Stockfish
Beef, goat meat, dryfish, crayfish
Pepper
Locust beans
Uziza (Piper guineense)
Palmoil
Stock cubes
Beef seasonings
Salt
Procedure:
Chop Uziza leaves, set aside.
Pick oha leaves, cut and tear with finger tips from bottom to top, set aside
Soak and break dry fish in warm water and set aside
Boil baby cocoyams without peeling in little water till its tender (not so very soft)
When its done, peel baby cocoyams and pound into mash with mortar and pestle, set aside in a warm place to keep it from getting cold.
Boil beef and goat meat in a sizable pot, depending on the quantity of your beef add measurable water, add beef seasoning, stock cubes, spices such as thyme, curry, basil,onions and salt to taste.
Start boiling the hard meat parts first for like 10 minutes, gradually add the soft parts and the dry/stock fish,
also add dry pepper, crayfish, locust beans and chopped uziza leaves. Leave to boil for 10 minutes.
Add the baby cocoyam mash (this serves as a thickner for the soup) into the boiling stock, add palm oil, and leave to cook till cocoyam paste dissolves. If cocoyam lumps remain scoop with a serving spoon out of the pot.
Now add the cut oha leaves, stir together, leave to simmer, check for taste and it's ready.
Its best served with Fufu.
Enjoyyyy!!!
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Baby cocoyam
Pumo
Stockfish
Beef, goat meat, dryfish, crayfish
Pepper
Locust beans
Uziza (Piper guineense)
Palmoil
Stock cubes
Beef seasonings
Salt
Procedure:
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| uziza |
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| uziza |
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| Oha/Ora Leaves |
Pick oha leaves, cut and tear with finger tips from bottom to top, set aside
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| your can tear into smaller pieces |
Soak and break dry fish in warm water and set aside
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| Dry fish and stock fish |
Boil baby cocoyams without peeling in little water till its tender (not so very soft)
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| Baby cocoyams |
When its done, peel baby cocoyams and pound into mash with mortar and pestle, set aside in a warm place to keep it from getting cold.
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| Mashed baby cocoyams |
Boil beef and goat meat in a sizable pot, depending on the quantity of your beef add measurable water, add beef seasoning, stock cubes, spices such as thyme, curry, basil,onions and salt to taste.
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| Goat head |
also add dry pepper, crayfish, locust beans and chopped uziza leaves. Leave to boil for 10 minutes.
Add the baby cocoyam mash (this serves as a thickner for the soup) into the boiling stock, add palm oil, and leave to cook till cocoyam paste dissolves. If cocoyam lumps remain scoop with a serving spoon out of the pot.
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| Cocoyam thickner in sauce |
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| Oha Soup |
Enjoyyyy!!!
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