INGREDIENTS:
- Ora leaves
- Cocoyam (ede)
- Meat
- Stockfish
- Dry fish
- Smoked fish
- Palm oil
- ️Pepper
- Salt
- Crayfish
- Seasoning cubes
- Ogiri Igbo
- Uziza powder (it adds a playful aroma to the soup)
COOKING METHOD:
Cook the meat, stock fish and dry fish until soft and tender. Make sure to add seasoning and salt to taste. Add he smoked fish later
Wash and cook the Cocoyam until it’s very soft
Peel and pound in or mortar but food processor would do an easier job.
Prepare the Ora by plucking the leaves from the sticks.
Using your finger, pick and cut in pieces
Grind the pepper, crayfish and set aside
When the meat is done, add more water depending on how thick or light you want your soup to be.
Let it simmer, then scoop in the pounded/blended Cocoyam, then add palm oil
Add pepper, crayfish and Uziza powder
Cover and cook on low-medium heat until the Cocoyam lumps have fully melted
You can add more water if it’s thicker than you prefer
Adjust seasonings and salt
Add the Ora leaves and cook for 3-4 minutes
The soup is ready
Serve with Fufu, Garri, semolina and any other swallow that you prefer
Tessie Cookbook 