Oha Soup

Season and boil your meats with the stock fish until tender. When you have a sizeable volume of stock that you think will cook the soup, add the blended ata rodo.

Put the cocoyam to boil with enough water. Do NOT add salt.

Wash and tear apart the smoked fish into bite sized portions

Let it boil with the meats until the pepper dissolves thoroughly, turning the stock to a shade of orange then add palm oil.

Then add the wraps of Ogiri. Start with one wrap and let it dissolve.

Once the cocoyam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the cocoyam until soft, smooth and creamy.

Add the cocoyam paste to the stock in balls and let it dissolve to thicken the soup

Add crayfish to the stock, which will thicken it further and give it flavour.

Then add the Oha leaves. Oha/Ora leaves are not to be chopped with a knife.

Give it a stir, add shredded smoked fish, lower the heat further and let it cook for a few minutes. Not too long though, so as to retain its color