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You need Meat.
You need Stock fish.
You need Dry fish.
You need Ground achi.
Provide Rodo(scotch bonnet pepper).
Provide ckspCrayfish.
You need to prepare wrap Ogiri.
You need to prepare Palmoil.
You need to prepare Oha leaves (shredded).
Prepare Small bunch Ukazi leaves (finely sliced).

Short Tips:

- If a recipe says to use a certain type of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we can provide you with is to wait for a decent sale at a kitchen store, then get yourself a stainless steel pan and a cast iron cooking pan. Also its smart idea to replace low-cost nonstick pans every few years, as the coating can wear down over the years.

Boil meat and stock fish till tender..
Add 2 cooking spoons of Palm oil.then add blended pepper,Crayfish and ogiri..
Leave to simmer for 15mins (cook in a very low heat).
Add grounded achi,stir to ensure it is all dissolved..
Leave to cook for 5mins.Add washed uziza leaves wait for 10mins for the leaves to cook then add oha leaves,stir cook for 2minutes and then turn off heat..

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.

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