Oha Soup

Ingredients

• 3 cups shredded oha leaves
• 500 g assorted meat
• 150 g cocoyam, boiled and pounded, or 2 tablespoons cocoyam thickener
• 200 g stockfish or dried fish
• 1 cup palm oil
• 100 g ground crayfish
• 2 red peppers
• 2 Scotch bonnet peppers
• 1 medium onion
• 2 seasoning cubes
• 1 teaspoon salt
• 3 cups meat stock

How to make it

1. Cook assorted meat with onion, salt and seasoning cube until tender. Add cleaned stockfish and cook until soft.
2. Boil cocoyam until tender, peel and pound to a smooth paste if using the traditional thickener.
3. Blend peppers and onion. Add the mixture to the stock and simmer for 5 minutes.
4. Add palm oil, crayfish, fish and cooked meat. Stir and simmer for 10 minutes.
5. Add small portions of cocoyam paste, stirring until the soup reaches a light, coating consistency.
6. Shred the oha leaves by hand rather than cutting them with a knife if you want the traditional texture.
7. Add oha during the final 3 to 5 minutes. Taste and correct seasoning.
8. Serve hot with fufu, eba, pounded yam or semolina.