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Hello friends. Happy Sunday to everyone in the house.
This is a very special soup among the Igbo people in Nigeria. Not just special but very expensive. Sometimes we make it when we have special visitors. It is a way of welcoming them in a special way and making them feel special too.
These are the ingredients needed to make the soup: 👇
This is the pounded cocoyam.
(Ogiri) local maggi.
What to do first before cooking the soup:
Boil the cocoyam for a while, allowing it to become very soft.
Bring it down and pill off the outer layer of the cocoyam.
- Pond the cocoyam to become very soft as though you are pounding yam.
- Get the vegetable and prepare it very well.
This is where the major work is. You will have to take time to remove it one by one to make sure you don't add the edge of the leaves.
If you add the edge of the leaves, then it will make your soup bitter.
After that, cut into smaller pieces for the soup.
At this point, you can start making your soup.
Step by step 👇
- Put your pot on the stove or gas cooker.
- Add water, considering the size of soup you want to make
- Add your stock fish and meat. Put a little salt and maggi. No onion should be added to it or other species we do use to cook meat. Those are not added because it is not used to cook this type of soup.
- Allow to boil for thirty minutes.
Add your pepper, Red oil, maggi, salt, - allow to boil and melt the cocoyam very well.
- add crayfish
- add your ogiri (local maggi specially made for this type of soup)
- finally, you add your vegetable.
For this particular soup, I used Ora as my vegetable. That is what makes it Ora soup.
Your soup is finally ready to be taken with any fufu of your choice. But for us, this type of soup is better taken with Akpu or semolina.
Thanks for paying me a visit today. Do enjoy your Sunday with your loved ones.
Happy Sunday once again.
All the images used in this post belongs to me unless stated otherwise.
Please feel free to drop a comment at the comment section.