A flavorful traditional Igbo soup made with tender oha leaves, cocoyam paste as thickener, assorted meats and stockfish, known for its distinct earthy flavor and rich aroma.
Nutrition & Info
Instructions
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1
Boil the assorted beef with onion, seasoning cubes, and salt for about 40 minutes until tender, adding the soaked stockfish halfway through to cook together.
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2
Boil the cocoyam corms until soft, then pound or blend into a smooth paste that will serve as the natural thickener for the soup.
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3
Add palm oil, ground crayfish, and blended peppers to the meat stock, stir well, then add the cocoyam paste in small lumps, stirring to dissolve and thicken the soup.
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4
Gently fold in the shredded oha leaves and dried fish, simmer for 5 minutes without stirring too much to preserve the leaf texture, then adjust seasoning and serve with pounded yam or fufu.
Did You Know?
Oha leaves can only be hand-picked, never cut with a knife, as the Igbo people believe cutting them with metal will cause the tree to stop producing leaves.
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