In Nigeria, especially in the Eastern part. Oha soup is one of the most popular delicacy, among the likes of Onugbu, Ogbolo and Egwusi soups respectively. In Nigeria, especially in the Eastern Zone, Oha is presently available during the dry/harmattan season. To get fresh Oha leaves, the old leaves is being ripped off, and this allows the fresh Oha leaves to germinate from its buds. Now, as the fresh Oha leaves had germinated from its buds, the fresh Oha leaves will be plucked off again, and this is a continous procedure, until when the rainy season approaches.
Below are the reasons:
1. To get fresh Oha leaves for soup preparation.
2. To allow other fresh leaves to germinate, as the present leavesare too old for usage.
3. For business purposes, as the fresh Oha leaves are being sold in the market.
PREPARATION
Requirements:-
A cooker e.g. gas cooker, etc
25 Litres of water
Oha leaves
Palmnuts
Pieces of meat
Stock fish
Fresh fish
Dried fish
Uziza leaves
Cocoyam
Ogiri (fermented melon seed)
Cubes of Maggi
Coils of animal skin (Canda)
50grams of Iodized salt
Grinded pepper
2 empty pots, with lids
2 big kitchen bowl
1 big kitchen bowl
3 empty plates
1 kitchen knife
2 teaspoons
A mortar and pestle
A sieve
Soap and sponge
A waste bin.
Procedures: Wash your hands, provide an empty pot, pour water into it at about 2/4 full. Use your kitchen knife and cut off some parts of the cocoyam that are not useful. After that, wash it with your kitchen bowl, and empty it inside the pot that is 2/4 filled with water. Ignite your cooker, put the pot on fire and allow it to boil for about 20 mins. After that, remove it from fire and drop it on the kitchen table. Blow off the fire, so as to save fuel. Provide a bowl with 2/4 full of water, and empty the cooked cocoyam into the bowl. Start peeling off the back of the cocoyam into a waste bin. Now, the next thing is for you to pound the cocoyam in the mortar with a pestle, until it all turns into a uniform state. After pounding it, empty the pounded content into an empty pot that you will use to prepare the Oha soup. Wash your pot, together with your mortar and pestle. Now fill a bowl again with water of about 2/4 full, empty the palm nuts into it, wash it and boil for about 20-22 mins. After boiling it, empty it into a mortar and pound it into pulp with your pestle. Empty the pounded palmnuts into a bowl, add some amount of water to it and squeeze out some palm oil from it. Use your sieve to filter the oil into the pot where the pounded cocoyam is. Empty the palm kernel and its pulp into your refuse bin, and wash up your used utensils. Fill your kettle with 3/4 of water, ignite your cooker and put the kettle on fire. Process your stock fish and dried fish into a safe mode, by removing its bones. As the hot water boils, remove the kettle from fire, and blow of the fire. Pour the hot water from the kettle into a bowl, and parboil the stock fish in it for about 20 mins. Using the fresh water and a bowl, wash your meat, canda, uziza and Oha leaves, fresh and dried fish, and keep them ready for use in an empty plate. Using your kitchen knife, slice the uziza leaves and keep it in a flat plate as well. Using your bare hands, remove the Oha leaves from its nodes, and keep it in a bowl also. Ignite your cooker, put the pot containing the pounded cocoyam and palm oil on fire, add little amount of water to it, add cubes of maggi, ogiri, fresh fish, iodized salt (at intervals), meat, grinded pepper, canda and allow to cook for about 5 mins. Stir the soup while cooking it. After 5-7 mins, add dried fish and stock fish to it, and cook for about 20 mins. Stir the contents again and add the sliced uziza and ora leaves, and allow it to cook for about 3-4 mins. After that, remove the pot from your cooker, and blow off your cooker. And now your Oha soup is ready to be served.
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