Oha Soup With Pounded Yam Amala Amala Garri Wheat Oat Sugarcane

Oha Soup With Pounded Yam Amala Amala Garri Wheat Oat Sugarcane How to make oha soup: before you start. mince the crayfish and pepper. clean and boil the cocoyam corms to softness. peel them and make a smooth paste out of them. shred the ora (oha) leaves into very small pieces with your hands. this prevents the leaves from darkening that may occur if you use a knife. 3. The cocoyam or ofor will thicken the soup. you can add more water if you feel the soup is too thick. finally, add the oha leaves, ogiri, and uziza leaves and allow cooking for extra 5 minutes. add salt to taste, stir, and your delicious soup is ready. you can enjoy it with garri, wheat meal, cassava pudding (akpu), amala, pounded yam, or semovita.

Vegetable Soup With Pounded Yam Amala Amala Garri Wheat Oat Sugarcane 4. blend the peppers and crayfish. you blend the peppers and crayfish to ensure it’s ready for the soup pot. 5. wash and cut the oha leaves. the next preparatory step is to wash and cut the ọha leaves. 6. boil the meat. boiling the meat you’ll use is the next step after cutting the oha. Step 1: prepare the assorted meats and stock. rinse the assorted meats thoroughly under running water. in a pot, place the meats, add chopped onions, ground pepper, and salt. cover and cook until tender, adding water as necessary. once the meats are cooked, strain the stock and set it aside for later use. read pounded yam versus poundo yam. It is made with the oha leaves,ogiri and cocoyam leaves to thicken. ora (oha) soup is native to the south eastern nigeria. it is a very traditional soup similar to the bitterleaf soup but cooked with ora leaves. it’s usually eaten with staples like eba, fufu, pounded yam or amala. The aroma of the soup alone is enough to make one’s mouth water. oha soup is often paired with pounded yam, fufu, or eba and is a staple in many nigerian households. it is a hearty, wholesome, and satisfying dish that both young and old enjoy. the process of preparing oha (ora) soup and onubu (bitterleaf) soup is quite similar.

Okro Soup With Pounded Yam Amala Amala Garri Wheat Oat Sugarcane It is made with the oha leaves,ogiri and cocoyam leaves to thicken. ora (oha) soup is native to the south eastern nigeria. it is a very traditional soup similar to the bitterleaf soup but cooked with ora leaves. it’s usually eaten with staples like eba, fufu, pounded yam or amala. The aroma of the soup alone is enough to make one’s mouth water. oha soup is often paired with pounded yam, fufu, or eba and is a staple in many nigerian households. it is a hearty, wholesome, and satisfying dish that both young and old enjoy. the process of preparing oha (ora) soup and onubu (bitterleaf) soup is quite similar. Method. 1, wash and season the meat with some dry pepper, beef seasoning, and salt. 2, steam meat until the juice dries up and add more water to cook the meat. 3, add stock fish and pomo , if the pomo soft then add when meat is almost cooked. 4, pick the oha leaves and shred with your hands into big shreds. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. you can add more water if you feel that the soup is too thick. add the ora (oha) leaves and leave to cook for about 5 minutes. add salt to taste, stir and the soup is ready! serve with garri (eba), semolina fufu, amala, cassava fufu or pounded yam.