How To Prepare Ora (Oha) Soup.

How To Prepare Ora (Oha) Soup.

It's has been Ora (Oha) Soup, Ora (Oha) soup is dedicated to the native of South Eastern Nigeria. I may say is one of their best and delicious traditional suop. This very soup is just like the Bitterleaf Soup but the difference in between them is that Ora (Oha) leaves is used to cook Ora (Oha) Soup and Bitterleaf is used to cook Bitterleaf Soup. It's so special in the sense that the Ora (Oha) leaves is a seasonal leaf unlike the Bitterleaf which can be found all year round.


BENEFITS:-



Ora (Oha) leaves has a lot of benefit, it contains minerals like calcium, potassium, iron, magnesium, copper, zinc and manganese. Its also rich in fiber, amino acids like glutamic acid, lysine and cysteine while they have a low sodium content. They contain vitamins A, C and B. Some professional also confirm that Ora (Oha) leaves contain hydrogen cyanide and oxalate but in low levels which are not harmful to humans.


INGREDIENTS

* Ora (Oha) leaves.

* 5 Corms Cocoyam.

* 3 Cooking spoonful of Red Palm Oil.

* Assorted Beef.

* Shaki (cow tripe).

* Dry Fish.

* Stock Fish.

* Chilli pepper.

* Salt (to your best taste).

* Crayfish (to your best taste).

* Tasty cubes (to your best taste).

* Ogiri Igbo (to your best taste).


Notes:-1. Ora (Oha) leaf is so unique to the extent that it does not have any alternative vegetable.

Notes:- 2. It does not matter you use cocoyam corms, because at times you may not find it in the market so you can use cocoyam flour as the alternative. Another best alternative to both is potato flour.

Notes:- 3. Ogiri Igbo is another traditional ingredient that has a great taste on it own. But in this recipe it's absolutely optional, but if you make use of it, its OK.


Things to do Before you Proceed with the cooking of Ora (Oha) Soup.


1. If using ungrind crayfish, grind it with the pepper and set aside.

2. Peel and Wash the Cocoyam Corms and boil till soft. When it soften, pour into mortar and pound with pestle to a smooth paste.

3. Pick the Ora (Oha) leaves, chop on the chopping board the Ora (Oha) leaves into tiny pieces.

Note:- your chopping most not be too tiny this is to prevent the Ora (Oha) leaves from becoming darker in colour.


DIRECTIONSU:-

1. Set up your cooker or stove, place on it a sizeable pot to boil the shaki (cow tripe), stock fish and dry
fish with small amount of water for about five (5) minutes or until shaking start curling on itself.

2. Now wash the beef and add to your cooking, then continue.

3. After about two (2) minutes, add one (1) tasty cubes and cook for five (5) more minutes or less.

4. When the shaki (cow tripe) and the rest are well cooked, add the grounded pepper and ogiri Igbo, ^{then keep on rolling on the ball,} cook for seven (7) minutes.

5. By now you can now add your cocoyam paste in a wee lumps form with small part of the palm oil.

6. We are now almost their, Cover and cook till all the cocoyam lumps have dissolved.

7. By now you can add the ora (oha) leaves, two (2) taste cube, the remaining palm oil and salt (to your best taste), now cook for more five (5) minutes, stir all together, now the Ora (Oha) Soup is ready... Best Serve with Black or White Amala, Garri (Eba), Semolina, Cassava Fufu or Pounded Yam.