My reciepe//on native soup//ofo soup by @glopy //20% deligateded to sf charity

INTRODUCTION
Ofor soup, as i earlier said is a native soup of the easternians, but loved by all who has tested it. The main ingriedent is ofor, a round flat seed that is gotten from a flower tree ,and we have different methods of processing it. Some soak it in water and allow it to soften and then pill off the black shell then grind it with palm oil, while others just fry the seed and then grind it to a powdered form. To make it easy just ask for already grinded ofor in the market. please see it in the picture.

This is the grinded ofor
INGREDIENT

OFOR
FISH
MEAT
STOCKFISH
CHICKEN. (OPTIONAL)
PEREWINCLE
CRAYFISH
PALMOIL
OZIZA LEAF

PROCESS
Step one:slice the and keep aside. Step 2: steam your fish,meat, or chicken with seasonings and keep. Step 3:steam the stockfish sepreate because it take longer time unlike others for it to soft expecially if you are using the head 30-35 minute will be okay then keep aside. Step 4:grind cray fish and pepper and keep,now that this is done lets cook.

COOKING
bring the meat,fish or chicken,stock fish together in one pot, please together with the stock fish because that will serve as our water to cook the soup.
now that these are all in one pot lets place it on the fire,if the water is not much add a little water and allow to boil,add ofor then allow to boil and watch the thickness .if the thickness
is not okay by you then add another spoon to your taste but gradually,then add your palm oil and cover to boil after that add periwinkle either the one with shell or the removable one that
i used in my ofor soup,after that add the sliced oziza leaf and cover to boil as you enjoy the fine aroma from the oziza leaf allow to boil for2-3mins,please it is time to drop the soup,dish and compare it with my own.