Ora Soup (Oha Soup)
Ora soup is a Nigerian soup from the southeast of the country, built on tender oha leaves that are only available in season. Pounded cocoyam dissolves into the broth and thickens it, while crayfish, locust beans and dryfish give it a deep savory base. It looks like bitterleaf soup on paper, yet the oha leaves make it taste quite different. Serve it with pounded yam, eba or amala.
Instructions
Put the cocoyams in a pot and cover them with water. Bring to a boil and cook until a knife slides in easily.
Drain the cocoyams and peel off the skins. Pound them in a mortar with a pestle until the paste is smooth.
Grind the crayfish, fermented locust beans and chile pepper together into a smooth paste.
Put the meat, onions, seasoning cubes and salt in a separate pot and cover with water. Bring to a boil and cook until the meat is tender.
Stir the dryfish, palm oil, pepper paste and pounded cocoyam into the meat. Simmer until the cocoyam has dissolved and the soup has thickened.
Stir in the sliced uziza leaves and cook for a few minutes. Then add the oha leaves and simmer for a few minutes more.
Serve hot with the swallow of your choice, such as pounded yam, eba or amala.
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