Oha soup with goat meat and stockfish. Oha soup is one of Nigeria's most delicious soup. Learn how to prepare ora soup the exact way an Igbo woman would like to do it, then a lot about other Remove center bone from the fish and tear the stockfish to smaller bits. Combine the cooked meat and stockfish in a pot.
Stir and bring down from heat.
Season and boil your meats with the stockfish until tender.
When you have a sizeable volume of stock that you think will cook the soup, add the blended tatashe and ata rodo.
You can cook Oha soup with goat meat and stockfish using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Oha soup with goat meat and stockfish
- It's of Goat meat.
- It's of Stock fish.
- Prepare of Palm oil.
- You need of Soup thickener.
- Prepare of Crayfish.
- It's leaves of Oha.
- You need of Fresh pepper.
- Prepare of Salt/seasoning.
I made oha soup with goat meat and it turned out wonderfully well. Goat meat, Stockfish, Ponmo (skin), Oziza, Oha, Ogiri, Cocoyam powder/cocoyam, Palmoil. Oha, Coco yam, Local seasoning (ogiri, Uziza, Crayfish, Chicken, Stockfish, Dryfish. Oha Soup is traditionally thickened with Cocoyam though Achi or Ofor can also be used.
Oha soup with goat meat and stockfish instructions
- Wash and boil the goat meat and stockfish with salt/seasoning..
- When the meat is done, add the fresh pepper and palm oil. Add a little bit of water if necessary, cover and allow to boil..
- I mixed the thickener with a little bit of water and added to the pot of meat. Stir and taste for seasoning, add if necessary.
- Add the shredded Oha leaves to the soup, add crayfish and stir. Cover and allow to boil until it's a little bit thick..
- Oha soup is ready to be eaten with any type of swallow..
The people of Anambra prepare their Oha soup with Akwu (raw palm Soak and wash your Stockfish and Smoked fish with hot water to remove all traces of dirt, then set aside… Start by boiling your meats, start with. Oha Soup is a popular Igbo dish made from the oha leave. The delicious soup is made with local leaves, cocoa yam and other ingredients. Wash and remove dirt and burnt smell from meat while tenderizing the stockfish. The cocoa yam could be replaced or introduced alongside Egusi.
