Cookbook:Ora Soup II

Ingredients

 * 8 medium-sized corms cocoyam, washed
 * 1 bunch ora leaves, torn into small pieces and rinsed
 * Uziza leaves, washed and minced
 * Shaki (cow tripe)
 * Stockfish
 * Nigerian dryfish
 * Bouillon cubes
 * 3 cooking spoons red palm oil
 * 1 ogiri Igbo
 * Assorted meat
 * Assorted fresh fish
 * Ground crayfish
 * Ground chile pepper

Procedure

 * 1) Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste.
 * 2) Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat.
 * 3) Add the beef and stock cubes and continue cooking until well done.

Notes, tips, and variations

 * Tearing the ora leaves prevents the vegetables from becoming darker in color, as they would when sliced with a knife.