Saturdays!
In my father's house, I always hated Saturdays because there was so much work, cleaning, errands and cooking to do but now, I don't hate it so much because I fell in love with cooking, not just cooking though, I now love the chores but before I deviate, let me show you how I made this lovely Nigerian dish.
Now, for a brief intro before I go into how I made this. Oha soup originated from the Igbo tribe in Nigeria, the Oha Leaf is known for its culinary and medical use, thinking of it, it's not really the main ingredient in this soup but it's called Oha soup, let's dive right into it.
Before cooking, I steamed my meat with seasoning cubes and salt, and washed all my ingredients.
After steaming the meat till it got soft, I proceeded to add the stockfish, dry fish and pepper. After letting it boil for a while, I added the Esam (periwinkle) and prawns because they soft easily, it's not good to put them early.
After putting all that and stirring, I gently added the Ofor while stirring, I poured it in slowly and stirred so I'd know when it was thick enough (also, this soup is not supposed to be very thick so I had to take note) I used Ofor here because it suits what I wanted but for thickeners, ingredients like cocoyam, flour and cornstarch can be used. I added my seasoning cubes, salt and Uziza leaf, after letting it boil for a while, I added palm oil and the Oha Leaf. I added the Oha Leaf last because it's a very soft leaf that doesn't take much time to get soft especially if it's very fresh.
Oha Leaf, Fresh
After cutting (it is said that, cutting with hand instead of knife is better)
After letting it boil, I brought it down, made poundo yam and dished it.
This is the end product. ☺️
Thank you for stopping by 🤗
Before you go..........
These are some other foods I prepared this week 😃
