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Cooking may be one of the oldest skills on the planet. That does not imply that there are any limits to the expertise available for the cook curious about enhancing his or her abilities. Even the finest chefs, even experts, can constantly locate new dishes, techniques and also strategies to improve their kitchen area skills, so lets try this Oha Soup recipe, we hope you like it.

You need to prepare Assorted meats (Beef, Ponmo and Shaki).
Use CkSp Palm oil.
Provide Oha leaves.
Provide Uziza Leaves.
You need Cocoyam (Ede).
Provide dry Fish shredded.
Use Stockfish (Okporoko).
Provide Ground Crayfish.
You need Ogiri Igbo.
You need isam.
Prepare fresh pepper.
You need to prepare knorr maggi.
You need to prepare Salt.

Short Tips:

- If a recipe says to use a particular type of pan, then use that pan. If you only own one nonstick pan, the most effective tip we can offer you is to wait for a good sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron frypan. Also its sensible idea to switch low cost nonstick pans every few years, as the coating can wear down over the years.

Wash Stockfish with hot water and set aside; per boil beef, shaki and kpomo, mid way add the Stock fish, then add knorr cube and salt to taste, allow it cook till its soft and tender.
While the meat is boiling, in a small pot boil the cocoyam with the skin on till its very tender. once the cocoyam is soft, peel the skin off and pound till smooth in a mortar, then set aside.
Blend peppers and set aside and add when the meats is getting soft, add the dry fish and isam; leave to combine for 7 minutes..
Pour in Palm Oil and crayfish and stir properly, allow to boil for 10 minutes or until the oil is fully mix into the stock, then add the blended Cocoyam into the stock, stir and taste for salt/seasoning and adjust if necessary.
When the meats are soft, add the smoked fish and blended pepper, leave to combine for 5 minutes. You should end up with at least 4 cups of rich stock, if you don’t, add more water and seasoning if needed….
The Cocoyam will dissolve; thickening the soup, leave to fully dissolve and combine for 5 minutes, then add the Ogiri, leave for 2 minutes then add the washed and chopped Uziza leaves.
Allow it simmer for a minute then add the Oha leaves, turn off heat and leave to cook the oha with the residual heat for about 2minutes Stir properly and serve with eba or akpu (fufu).

Oha leaves is used in preparing oha soup, it is called ora leaves in some areas in the Eastern part of Nigeria like in. Oha soup also known as Ora soup, Ofe Ora or Oha by the Igbo cultural groups and Efere Nkpa by Calabar cultural group is one of the most delicious soups eaten in Nigeria. Also known as Ofe Ora, Oha soup, is an indigenous soup from the South-Eastern part of Nigeria. It is mostly eaten with any swallow of your choice. It is highly nutritious because of all the vitamins and.

There are few activities as enjoyable and also rewarding as cooking. Not only can you flex your imaginative muscles, you can additionally supply tasty dishes for your household. Increasing your understanding of cooking is specific to enhance your time in the kitchen area. Trying Oha Soup recipe is a wonderful method to do just that.

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