African Oha Soup

Hi everyone, welcome to another edition of Nigerian soup. Today I would be going for Oha soup, some people call it oro soup but my side we call it Oha soup. Different cultures and different names for their foods. This soup have its own different names based on the states. It's a popular soup. Stay tuned and let's dive in.

Firstly I would love to talk about the ingredients I used.

• Beef
• Stock fish
• kpomo ( Cow skin)
• Palm front
• Powdered cocoyam as thickener
• Ofo
• Crayfish
• Periwinkle
• Pepper
• Onion
• Salt
• Maggie
• Oha leaves

Procedure

First, the palm front is cooked till it is soft enough. After which it is seized from the water as you can see in the image below.

I placed my seized palm front into my mortal and pound. As you can see in the image below.

Next I would wash my proteins, my beef, fish, kpomo periwinkle spice it up with onions, maggi, salt and steam for a while.

In another bowl, I will mix my pounded cocoyam and ofo (as thickener) I will mix together adding a drop of oil into it and mix very well with the oil. I add a little bit of water.

Next using an already boiled warm water.
If it's boiled then add some cold water to it to make it warm. I add it to the pounded palm front then separate the shell and the fluff using a seize.

Next I add the water to the meat stock, the water from the palm front is going to serve as the water for the half cooked meat stick and allow it to cook making sure my meat is soft enough but not too soft nor too hard. As you can see in the image below

Next I add the already mixed powered cocoyam with ofo, add some crayfish and pepper and allow to cook for something. Umh, I could perceive the aroma already.

It's already done but not yet. Next I stir to be sure the thickener have already dissolved but it hasn't yet so I have to let it cook more and the next I opened it was already a bit thick and ready.

Next I add my already shredded Oha leaves.

Allowed it to steam for a while. Guys food is almost ready. I taste for salt, pepper and maggi though it wasn't yet there so I have to add more salt and maggi and I got the heavenly taste.

I clear my kitchen, clean up everywhere while I allowed it to boil for sometime. After which I brought it down to cool while I prepare to store in the fridge while I leave some for lunch later in the day.

This soup can go with any swallow of your choice, garri, fufu, wheat or pounded yam but my preference for today will be to go for something that is available.

So guys, what are your thoughts about my soup. I would love to read in the comment section.