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Oha Soup

Hello lovelies, How was your weekend? Mine was very stressfull. Had orders here and there but am happy to be back.

Let me take you on ride of the making of Oha soup. One of my favourite native soup.

Ingredients.

Cocoyam
Oha leaves
Uziza leaves
Ogiri
Red bell pepper (tatashey)
Habanero pepper/scotch bonnet (rodo)
Palm oil
Meat of choice (Goat/Cow/ assorted
Stock fish
Dry fish
Grinded crayfish
Seasoning cube
Smoked fish
Salt to taste


 

Wash and boil coco yam till it is very soft ( Do not add salt.

Perboil meat and stock fish with seasoning.
Do not add excess water while perboiling.

Add blended tatashey and rodo when meat is tender.

Add dried fish and palmoil  in the pepper stock and leave for 15 minutes so palm oil would have cooked with the stock.

Add ogiri and leave to dissolve.

Peel back of boiled cocoyam pound and add in morsels to meat stock like when making egusi balls. Then cover stock for cocoyam to dissolve.

Add blended crayfish.
 Tear oha leaves with fingers apart and add uziza leaves in pot.

Leave for 10 minutes and your pot of oha is ready .



Serve with Eba Fufu or even pounded yam.


The Apryl's place.....


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