Oha Soup
Serves 1
Directions
- 1Cook cocoyam to use as a thickener.
- 2Cook cocoyam to use as a thickener.
- 3Cook cocoyam to use as a thickener.
- 4Cook any protein, such as goat meat, with seasoning and dry pepper.
- 5Cook any protein, such as goat meat, with seasoning and dry pepper.
- 6Cook any protein, such as goat meat, with seasoning and dry pepper.
- 7Cover the protein, and steam for fifteen minutes without water.
- 8Cover the protein, and steam for fifteen minutes without water.
- 9Cover the protein, and steam for fifteen minutes without water.
- 10Wash and soak the stockfish head with salt and hot water, then with cold water until it is clean.
- 11Wash and soak the stockfish head with salt and hot water, then with cold water until it is clean.
- 12Wash and soak the stockfish head with salt and hot water, then with cold water until it is clean.
- 13Check on the goat meat after fifteen minutes and then add water.
- 14Check on the goat meat after fifteen minutes and then add water.
- 15Check on the goat meat after fifteen minutes and then add water.
- 16Add the stockfish head and cook until the meat is about 70% done.
- 17Add the stockfish head and cook until the meat is about 70% done.
- 18Add the stockfish head and cook until the meat is about 70% done.
- 19Break up the palm fruit pulp in a bowl and add hot water.
- 20Break up the palm fruit pulp in a bowl and add hot water.
- 21Break up the palm fruit pulp in a bowl and add hot water.
- 22Strain to get palm fruit juice.
- 23Strain to get palm fruit juice.
- 24Strain to get palm fruit juice.
- 25Blend the cooked cocoyam until smooth.
- 26Blend the cooked cocoyam until smooth.
- 27Blend the cooked cocoyam until smooth.
- 28Blend some crayfish and pepper together.
- 29Blend some crayfish and pepper together.
- 30Blend some crayfish and pepper together.
- 31Cut up the Oha vegetable.
- 32Cut up the Oha vegetable.
- 33Cut up the Oha vegetable.
- 34Add the palm fruit juice, stock head, blended crayfish and pepper to the meat, and allow it to come to a boil.
- 35Add the palm fruit juice, stock head, blended crayfish and pepper to the meat, and allow it to come to a boil.
- 36Add the palm fruit juice, stock head, blended crayfish and pepper to the meat, and allow it to come to a boil.
- 37Add a little ogili and the cocoyam paste, and let it cook until the soup thickens.
- 38Add a little ogili and the cocoyam paste, and let it cook until the soup thickens.
- 39Add a little ogili and the cocoyam paste, and let it cook until the soup thickens.
- 40Add the Oha and Uziza leaf last, cover and let it steam for 2 minutes.
- 41Add the Oha and Uziza leaf last, cover and let it steam for 2 minutes.
- 42Add the Oha and Uziza leaf last, cover and let it steam for 2 minutes.
Ingredients
- Oha leaf
- Oha leaf
- Oha leaf
- Uziza leaf
- Uziza leaf
- Uziza leaf
- dry fish
- dry fish
- dry fish
- cocoyam
- cocoyam
- cocoyam
- stock fish head
- stock fish head
- stock fish head
- palm juice
- palm juice
- palm juice
- crayfish
- crayfish
- crayfish
- pepper
- pepper
- pepper
- ogiri igbo
- ogiri igbo
- ogiri igbo
- seasoning
- seasoning
- seasoning
- salt
- salt
- salt
- goat meat
- goat meat
- goat meat
Tips
- Coco yam paste is the traditional thickener for this soup.
- Oha is a very soft vegetable, so add that last and cook for just two minutes.