Weekend Special: How To Prepare "Oha" Soup #African Cuisine

Ora (Oha) soup is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora soup is special because of the tender Ora leaves in preparing this soup. It is a delicacy of the eastern part of Nigeria but it has become a household soup now.

Ingredients:

• Vetetable - Ora leaves 
• Cocoyam - 8 corms 
• Red Palm Oil - 3 cooking spoons
• Assorted Beef - Include best cut
• Shaki(cow tripe) 
• Assorted fish - Dry fish and stock fish
• Chilli pepper
• Salt and Crayfish - To taste 
• Seasoning - 3 Maggi or Knorr cubes

Steps:

• Grind the Crayfish and pepper and set them aside
• Wash and boil the Cocoyam corms till soft, remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
• Using your fingers, cut the Ora (Oha) leaves into tiny pieces (this is to prevent the vegetable from becoming darker in colour. This happens when you cut the Ora leaves with a knife) 
• Boil the Shaki (Cow tripe), stock fish and dry fish in 1 litre of water till they are well done
• First sign of a done Shaki is that the cuts will start curling on itself 
• Wash the beef and add to the pot of Shaki, etc and continue cooking 
• When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes 
• Add the pepper and ground Crayfish and cook for 10 minutes 
• Add the Cocoyam paste in small lumps and then the palm oil 
• Cover the pot and leave to steam till all the Cocoyam lumps have dissolved 
• You can add more water if you feel that the soup is too thick 
• Add the Ora (Oha) leaves and leave it to steam for 5 minutes 
• Add salt to taste and the soup is ready to be served 
• You can use it with Iyan (Pounded yam), Gaari (Eba), fufu, Semolina, Amala (yam or cassava flour) , among others 

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