Friday Foodies with @trendyevents by @maryfavour and @redfishpillar. I present to you Oha/ora soup and semovita

Ingredients

Dry fish
Goat meat
Oha /Ora leaves (Pterocarpus mildbraedii)
Thickener: Cocoyam
Dry pepper
Salt (to taste)
1 handful crayfish
2 stock cubes ( 1 Knorr and 1 Mr. Chef)
1 Okpei (Nigerian traditional seasoning/locust beans)

Oha Soup is a tasty meal that has it's origin from the eastern part of Nigeria.

Before you cook Oha Soup

Boil cocoyam. When soft, pound with a mortar and pestle till a smooth paste is formed, then set aside. Pound or blend the crayfish and set aside. Cut the fresh Oha leaves and set aside. Debone the dry fish which must have been soaked in warm water and salt for about 10 minutes. Dissolve okpei (locust beans) in little water.

Cooking Directions

Place the meat in a pot and pour little water. Add the seasoning and cook till done. Add dry fish into the pot. Add the blended crayfish, pepper and dissolved locust beans (okpeyi). Also add the cocoyam paste in small lumps and salt to taste.

Cover the pot and allow the contents to cook until all the cocoyam paste have dissolved. Add Oha leaves and leave for two minutes.

Oha/Ora Soup is ready to be served with Eba (Garri), Semolina, Amala, Pounded Yam and any other swallow.

Please note that all content (text and photos) are mine and snapped with my infinix note 4pro

Hurry here with your plate before the pot get's empty

Please upvote, comment, resteem and follow @trendyevents

Thanks for visiting my blog.