How to make it
7 steps. Take it one step at a time.
Wash the assorted meats and stockfish
Wash the assorted meats and stockfish. Place them in a large pot, add seasoning cubes, salt, and half of the blended peppers. Add enough water to cover and boil until tender.
30 minWhile meat is cooking, wash the cocoyams
While meat is cooking, wash the cocoyams and boil in a separate pot with the skin on until very soft (about 15-20 minutes).
20 minPeel the boiled cocoyams and pound them
Peel the boiled cocoyams and pound them in a mortar and pestle until they form a smooth, stretchy paste. Alternatively, use a food processor.
Once the meat is tender, ensure there is about 4-5 cups of stock
Once the meat is tender, ensure there is about 4-5 cups of stock in the pot. Add the palm oil, ground crayfish, ogiri igbo, and the remaining pepper. Let it boil for 5 minutes.
5 minAdd the cocoyam paste
Add the cocoyam paste in small lumps into the boiling soup. Cover and simmer until all the lumps are completely dissolved and the soup thickens.
10 minWash the Oha leaves and tear them
Wash the Oha leaves and tear them into small pieces using your fingers. Add them to the soup. If using Uziza leaves, shred and add them now as well.
Stir gently, adjust salt if necessary, and simmer
Stir gently, adjust salt if necessary, and simmer for only 2 more minutes to prevent the Oha leaves from overcooking. Serve hot with Fufu, Pounded Yam, or Eba.
2 min
A little kitchen wisdom
It is culturally significant to tear the Oha leaves by hand rather than using a knife, as cutting them with a blade is said to make the leaves turn dark or bitter.
