Profil von »WendyPorte«

Lieber Besucher, herzlich willkommen bei: PKV Foren für alle Private Krankenversicherung. Falls dies Ihr erster Besuch auf dieser Seite ist, lesen Sie sich bitte die Hilfe durch. Dort wird Ihnen die Bedienung dieser Seite näher erläutert. Darüber hinaus sollten Sie sich registrieren, um alle Funktionen dieser Seite nutzen zu können. Benutzen Sie das Registrierungsformular, um sich zu registrieren oder informieren Sie sich ausführlich über den Registrierungsvorgang. Falls Sie sich bereits zu einem früheren Zeitpunkt registriert haben, können Sie sich hier anmelden.

WendyPorte

Anfänger
- Registrieren Sie sich jetzt!
Sie müssen sich registrieren, um eine Verbindung mit diesem Benutzer herzustellen.

Über mich

go.com Oha Soup
is a delicious Soup recipe from the eastern part of Nigeria.

It is one of those native Igbo soups that you taste and just can’t forget.

This rich and nutritious soup is usually prepared with the leaves of the
African Pterocarpus soyauxii /Pterocarpus mildbraedi tree, known traditionally as
Oha leaves. It is also thickened with either cocoyam paste , Achi, Egusi or Ofor, to give it it’s unique consistency.

Oha soup and wheat

Ingredients

- 1 bunch Oha leaves
- A handful of Uziza leaves or a spoonful of uziza seeds (optional,
but a lot of people add it)
- 8 medium sized Cocoyam(ede ofe) (use 2 handful of ofor or achi as a substitute)
- Meat of choice (chicken, ponmo(cow’s skin),shaki(tripe),
beef, goat meat or turkey)
- 1 large Stock fish head
- Dried fish (as desired)
- 1 handful Crayfish
- 2 cooking spoonful Palm oil/Palm nut paste
- 1 tablespoonful Ogiri/okpei or Iru (locust beans)(either fresh
or dried will be okay)
- 2 seasoning cubes or 2 tablespoonful seasoning powder
- Pepper to taste(I like to use the yellow fresh or dried camerounian pepper because of
it’s distinct aroma, but the red will do just fine)
- Salt to taste
- Oha leaves (a bunch)

Preparation

1a.Wash the cocoyam thoroughly with water to remove dirt and sand, then place in a pot , pour enough water to cover the cocoyam
and boil until very tender.
Strain out the hot water ,peel of the brown skin and
pound the cocoyam in a mortar and pestle.
This can also be done in a blender to get a soft stretchy paste.
See how to make cocoyam paste in a blender.

b.Clean and scrub the dried fish and stock fish with salt and hot water(to remove dirt and sands that may be on the oily skin of the fish).Remove bones,
then rinse and set aside for later use.
Tip: you can also leave the stock fish to soak in hot water to further
tenderize
it.

c.Grind the crayfish, ogiri(iru) and the pepper together and set aside for later use.

d.Tear up/slice the oha leaves and set aside. Also slice the uziza leaves or grind the uziza seeds(if you’re using any).

2.Clean your meat of choice and place in a pot. Add the
onions, seasoning cubes and salt to taste. Let it
boil in it’s juice for a few minutes, then add the stock fish,
add extra water and cook until tender.
When tender, add the cleaned dried fish, and leave to boil for
5 minutes

bloomberg.com 3.Add the palm oil,
the ground ogiri/iru, ground crayfish, ground pepper and the cocoyam paste or any other thickener you choose to use.

Tip: if adding achi,grind to powder and dissolve in lukewarm water beforw adding to the soup.

Here is my blog post Yohaig