Serves 1
Directions
- 1Cook cocoyam to use as a thickener.
- 2Cook any protein, such as goat meat, with seasoning and dry pepper.
- 3Cover the protein, and steam for fifteen minutes without water.
- 4Wash and soak the stockfish head with salt and hot water, then with cold water until it is clean.
- 5Check on the goat meat after fifteen minutes and then add water.
- 6Add the stockfish head and cook until the meat is about 70% done.
- 7Break up the palm fruit pulp in a bowl and add hot water.
- 8Strain to get palm fruit juice.
- 9Blend the cooked cocoyam until smooth.
- 10Blend some crayfish and pepper together.
- 11Cut up the Oha vegetable.
- 12Add the palm fruit juice, stock head, blended crayfish and pepper to the meat, and allow it to come to a boil.
- 13Add a little ogili and the cocoyam paste, and let it cook until the soup thickens.
- 14Add the Oha and Uziza leaf last, cover and let it steam for 2 minutes.
Ingredients
- Oha leaf
- Uziza leaf
- dry fish
- cocoyam
- stock fish head
- palm juice
- crayfish
- pepper
- ogiri igbo
- seasoning
- salt
- 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.
Related recipes
Xawaash Braised Lamb Shanks
Ethiopian · Soup3h 15m
West African Okra & Spinach Stew
Ethiopian · Soup
Okro Soup
Ethiopian · Soup
Okra Stew
Ethiopian · Soup
Easy Banga Soup/Ofeakwu Recipe
Ethiopian · Soup2m
Egusi Soup
Ethiopian · Soup5m
Eiervrug lekkerder as vleis
Ethiopian · Side45m
Laag in Kcal & Eiwitrijke Kapsalon
Ethiopian · Dinner
Beef Suya
Ethiopian · Dinner
Nigerian Native Rice
Ethiopian · Dinner
Efo Iyana Ipaja
Ethiopian · Appetizer
فطائر الجبن بدقيق التيف
Ethiopian · Breakfast