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How to cook Ora (Oha) Soup



Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round.

Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round.

Ingredients for Ora (Oha) Soup



Vegetable: Ora leaves

8 small corms cocoyam

3 cooking spoons Red Palm Oil

Assorted Beef: Includes best cut, shaki (cow tripe)

Assorted Fish: Dry Fish and Stock Fish

Chilli pepper, salt and crayfish (to taste)

2 Stock cubes

1 teaspoon Ogiri Igbo



Notes on the ingredients:



Ora (Oha) is a unique vegetable hence does not have a good alternative.

If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.

Ogiri Igbo is optional, it gives Ora Soup a traditional taste.



Before you cook the Nigerian Ora Soup



Grind the crayfish and pepper and set aside.



pound cocoyam

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 technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.



Cooking Directions



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 2 stock cubes and cook for 5 minutes.

Add the pepper, ogiri Igbo 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 cook on high heat 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 to cook for about 5 minutes.

Add salt to taste, stir and the soup is ready!

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EGUSI SOUP



PREPARATION METHOD



Cut the beef into small cubes, season with one chopped onion and one Knorr Stock Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.



Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.



Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr cube and stock fish.



Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.



Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu or garri.

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