Cookbook:Oha Soup

Oha soup is a Nigerian delicacy, especially among the Igbo people.

Ingredients

 * Meat
 * Onion, chopped
 * Stock cube
 * Stockfish
 * Palm kernel, washed
 * Ede (cocoyam)
 * Yellow pepper
 * Ground crayfish
 * Kpomo, washed
 * Dryfish, washed
 * Oha leaf, sliced
 * Uziza leaf, sliced

Equipment

 * Pots
 * Mortar and pestle
 * Cooking spoon
 * Colander

Procedure

 * 1) Combine the meat, onion, stock cube, and stockfish in a pot. Cook for 3 minutes.
 * 2) Cover with water and boil very well. Set aside.
 * 3) Boil the palm kernel in a separate pot of water until soft. Drain in a colander.
 * 4) Pound the palm kernel using a mortar and pestle. Add a small amount of warm water and mix well, then strain the liquid into the pot of soup. Repeat with a little more water. Discard the solids.
 * 5) Bring the soup back to a slow simmer.
 * 6) Boil the cocoyam until soft, then drain and peel it.
 * 7) Pound the cocoyam in a mortar with the crayfish and yellow pepper. Add the mixture to the soup pot.
 * 8) Add the kpomo and dryfish, and season the soup with salt to taste.
 * 9) When the soup is almost ready, stir in the oha and uziza leaves. Cover and simmer for 2–3 minutes.
 * 10) Stir and serve hot.