Vegetable: Ora leaves
8 small corms cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes great reduce, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Chilli pepper, salt and crayfish (to flavor)
2 Stock cubes
1 teaspoon Ogiri Igbo
Before you cook the Nigerian Ora Soup
Grind the crayfish and pepper and set apart. Pound cocoyam
Wash and boil the cocoyam corms until gentle. Remove the peels and use a mortar and pestle to pound the corms to a easy paste.
Using your hands, cut the Ora (Oha) leaves into tiny portions. This technique is to prevent the vegetable from becoming darker in colour. This occurs whilst you narrow the ora leaves with a knife.
Boil the shaki (cow tripe), inventory fish and dry fish in 1 litre of water till they may be nicely carried out. First sign of a carried out shaki is that the cuts will begin curling on itself.
Wash the beef and upload to the pot of shaki and many others. And keep cooking. When the meat is carried out, upload 2 inventory cubes and cook for five minutes.
Add the pepper, ogiri Igbo and floor crayfish and cook for 10 mins. Add the cocoyam paste in small lumps after which the palm oil.
Cover the pot and depart to prepare dinner on high warmness till all of the cocoyam lumps have dissolved. You can upload extra water if you feel that the soup is too thick.
Add the ora (oha) leaves and go away to prepare dinner for about 5 mins.
Add salt to flavor, stir and the soup is ready!