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Ora Soup II

Time
45-60 minutes
Servings
2-3

Ingredients

  • 8 medium-sized corms cocoyam, washed
  • 1 bunch ora leaves, torn into small pieces and rinsed
  • Uziza leaves, washed and minced
  • Shaki (cow tripe)
  • Stockfish
  • Nigerian dryfish
  • Bouillon cubes
  • 3 cooking spoons red palm oil
  • 1 ogiri Igbo
  • Assorted meat
  • Assorted fresh fish
  • Ground crayfish
  • Ground chile pepper
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Method

  1. Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste.
  2. Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat.
  3. Add the beef and stock cubes and continue cooking until well done.

Notes

  • Tearing the ora leaves prevents the vegetables from becoming darker in color, as they would when sliced with a knife.

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