Soup
Hello peeps, great to be back…….
Baby cocoyam
Pumo
Stockfish
Beef, goat meat, dryfish, crayfish
Pepper
Locust beans
Uziza (Piper guineense)
Palmoil
Stock cubes
Beef seasonings
Salt
Procedure:
uziza |
Chop Uziza leaves, set aside.
uziza |
Oha/Ora Leaves |
Pick oha leaves, cut and tear with finger tips from bottom to top, set aside
your can tear into smaller pieces |
Soak and break dry fish in warm water and set aside
Dry fish and stock fish |
Boil baby cocoyams without peeling in little water till its tender (not so very soft)
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.
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.
Goat head |
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.
Cocoyam thickner in sauce |
Now add the cut oha leaves, stir together, leave to simmer, check for taste and it’s ready.
Oha Soup |
Its best served with Fufu.
Enjoyyyy!!!
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