How To Prepare Oha or Ora Soup

Tomorrow is Sunday, and I know almost everyone will prepare foods especially soups and stews that will last a week in the freezer, so why not try and prepare a delicious pot of Oha Soup or Afang Soup.

Mini mini mani mo......... funny right? Oha it is.

INGREDIENTS

Beef (700g), stock fish (500g), black fish (300g) and grained crayfish (As proper).
Water, Palm oil ( Add as proper)
Black Pepper and onions ( Add as you would prefer)
Cocoyam (6 small corms) or Achi and Oha leaves
Seasonings and Salt
DIRECTIONS
Put water in a pot and place on cooker.
Add meat and blended onion. Allow to cook until almost tender.
Add your stock fish, black fish, (and any other protein you wish to have in the soup).
Allow to cook to your own taste of tenderness.
When it has cooked properly add Palm oil allow to cook up to 3 minutes.
Add your blended crayfish, black paper, and allow to cook up before adding salt to taste. Cook for another few minutes.
Add the blended/ pounded cocoyam paste or Achi that had been dissolved in ordinary water to thicken the soup. (I prefer Achi). Ensure you stir to avoid sticking to the pot. Cook for few minutes.
Add cube seasonings to taste plus Ogiri (optional but it adds a lot traditional flavour to the soup).
When it has properly cooked, add your Oha leaf (Remember, the Oha leaf is chopped with hands not knife) and after 1 or 2 minutes your Oha soup is ready. Ensure the leaf retains its greenish colour.