Ora Soup
Ora soup is a Nigerian soup of ora leaves in a broth thickened with pounded cocoyam. Instead of flour or cornstarch, the cocoyam paste gives the soup its body and a smooth, slightly earthy base. Stockfish, dryfish and tripe add depth, while palm oil and ogiri Igbo bring the fermented savor. The leaves are torn by hand, not cut, which keeps their green color from darkening.
Instructions
Boil the cocoyams until they are soft all the way through. Peel them, then pound them in a mortar with a pestle until you have a smooth paste with no lumps.
Put the shaki, stockfish and dryfish in a pot with 1 liter of water. Cook over medium heat for about 45 minutes.
Add the beef and the bouillon cubes to the pot. Keep cooking until the meat is well done and tender.
Tear the ora leaves by hand into small pieces and rinse them. Wash and mince the uziza leaves. Keep the ora torn rather than cut, since a knife darkens the leaves.
Season the pot with the palm oil, ogiri Igbo, ground crayfish and ground chile pepper, and add the assorted meat and fresh fish. Work the pounded cocoyam paste into the broth to thicken it, then add the ora and uziza leaves and cook until the leaves are just tender.
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