Ingredients for Ora (Oha) Soup
- Vegetable: Ora leaves
- 8 small corms cocoyam
- 3 cooking spoons Red Palm Oil
- Assorted Beef: Includes best cut, shaki (cow tripe)
- Assorted Fish: Dry Fish and Stock Fish
- Chilli pepper, salt and crayfish (to taste)
- 2 Stock cubes
- 1 teaspoon Ogiri Igbo
Notes about the ingredients:
- Ora (Oha) is a unique vegetable hence does not have a good alternative.
- If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
- Ogiri Igbo is optional, it gives Ora Soup a traditional taste.
Before you cook the Nigerian Ora Soup
- Grind the crayfish and pepper and set aside.Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
- Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.
- Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
- Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.
- Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
- Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
- Add the ora (oha) leaves and leave to cook for about 5 minutes.
- Add salt to taste, stir and the soup is ready!
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One and a quarter cups of white rice ·
One pound boneless and skinless chicken breast ·
Three cups of chicken soup ·
*One medium sized onion, chopped ·
Two teaspoons of vegetable oil ·
6-ounce of tomato paste
1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.
2. Cut the chicken into small cubes and add to the mixture
3. Add the tomato paste and then chicken soup in succession, simmer the mixture.
4. Cover pan and decrease the heat to low.
5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.
- Oil — 3 tablespoons
- Chicken, cut into pieces — 2 1/2 pounds
- Onion, chopped — 1
- Bell peppers, chopped — 2
- Garlic, minced — 2 to 3 cloves
- Tomato sauce — 1 cup
- Chicken stock — 2 cups
- Fish sauce (patis) or soy sauce — 2 tablespoons
- Boiling potatoes, peeled and cut into large chunks — 1 pound
- Salt and pepper — to taste
- Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
- Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
- Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
- Adjust seasoning and serve over steamed white rice.
- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.