Cookbook:Ora Soup I
|Ora Soup I|
Ora soup, also called oha soup or uha soup, is a Nigerian soup originating in the southeast of the country. It is similar to bitterleaf soup, but it is instead made with ora leaves. Notably, the tender ora leaves used in this soup dish are seasonal, as opposed to bitterleaf, which is available all year. Though the only difference is the vegetable, the two soups taste very different. Ora soup can be served with pounded yam, ẹba, amala, and other swallows.
Ingredients[edit | edit source]
- Cocoyams (ede ofe), washed
- Ground crayfish
- Fermented locust beans (iru)
- Fresh chile pepper
- Meat, cubed
- Seasoning cubes
- Dryfish, rinsed and deboned
- Palm oil or palm nut paste
- Oha leaves, sliced
- Uziza leaves, sliced
Procedure[edit | edit source]
- Place the cocoyam in a pot, and cover with water. Bring to a boil, and cook until the cocoyam is tender.
- Drain the cocoyam. Peel off the skin, and pound the cocoyam using a mortar and pestle until smooth.
- Grind the crayfish, fermented locust beans, and pepper together to a smooth paste.
- Combine meat, onions, seasoning cubes, and salt in a pot. Cover with water, and bring to a boil. Cook until the meat is tender.
- Stir in the dryfish, palm oil, pepper paste, and pounded cocoyam. Simmer until cocoyam dissolves and the soup is thickened.
- Stir in the uziza leaves, and cook for a few minutes.
- Stir in the oha leaves, and simmer for a few minutes.
- Serve with your swallow of choice.