Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ofe-ede (cocoyam soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ofe-ede (cocoyam soup) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Ofe-ede (cocoyam soup) is something that I’ve loved my whole life. They are nice and they look wonderful.
Cocoyam Soup/Ofe Ede is a Nigeria dish mostly cooked and eaten by the eastern part of Nigeria. This soup is made with blended cocoyam stockfish ,uha leaf. This video shows the process of cooking cocoyam soup.
To begin with this recipe, we have to prepare a few components. You can cook ofe-ede (cocoyam soup) using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ofe-ede (cocoyam soup):
- Prepare 1/2 cup Palm oil
- Prepare 0.3 kg dry fish
- Get 0.6 kg chicken
- Make ready 0.4 kg beef
- Prepare 1/2 cup chop onions
- Prepare 1 tablespoon crayfish
- Take to taste Salt
- Make ready 2 ajino spice
- Prepare 0.25 kg cocoyam(blended)
- Make ready 1 teaspoon pepper
- Get 0.2 kg stockfish
- Take 0.2 kg oha vegetable
Cocoyam(Taro) is a common name for the corms and tubers of several plants in the family Araceae. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures. Cocoyam consists of considerable amount of potassium which is considered other essential minerals that are essential to remain healthy and efficient. Cocoyam consists of phosphorus which is essential for both bone health as well as maintaining teeth and gum health.
Instructions to make Ofe-ede (cocoyam soup):
- Place a pot on a heat source
- Add chicken, beef, fish, and stockfish, onions and 1.5 cup of water, boil for 10 for minutes
- Add oil and boil for 5 minutes
- Add blended cocoyam and boil for 10 minutes
- Add crayfish, ajino spice, pepper, salt to taste and boil for 7 minutes
- Add oha vegetable and boil for 12 minutes
- Stir and serve with pounded yam or cooked maize flour as shown
Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage. Table of Contents The uses of Taro in Jamaica Other Nutritional Benefits of Taro - Dasheen Taro is a root vegetable that is otherwise known as cocoyam, coco yam or coco. There are many varieties of cocoyam but the most common are the soft variety used mainly as soup thickeners and the yam-like variety that can When buying cocoyam, carry out visual inspection of the corms. Press all parts of the corm to make sure that it is firm all over. Soft parts are the first indication.
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