Akwukworo Oho (Ora soup)
Akwukworo Oho (Ora soup)

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, akwukworo oho (ora soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Akwukworo Oho (Ora soup) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Akwukworo Oho (Ora soup) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook akwukworo oho (ora soup) using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Akwukworo Oho (Ora soup):
  1. Take Protein: Meat, roast fish, stockfish (These are the ones I used for this particular dish. You can use any and every other protein that pleases you)
  2. Prepare Soup thickner. I used cocoyam. approximately. 11 pieces of the specie used for soup (ede ofe). Other types of thickners like achi, offor or akparata can be used
  3. Get 1 bunch Akwukworo oho (Ora leaves)
  4. Prepare 15 leaves Uziza leaves
  5. Make ready 1 tsp Ogiri
  6. Get 1/2 cup Palm oil
  7. Take to taste pepper,
  8. Make ready to taste Salt,
  9. Make ready Maggi, to tase
  10. Prepare 1/4 cup Crayfish
  11. Take Water (of course!)
Instructions to make Akwukworo Oho (Ora soup):
  1. Wash the meat and place in an empty pot on a burner, allowing it to stew in its juice.
  2. When the juice dries up, add water to level with the meat and add salt, maggi and pepper
  3. Soak the stock fish in water. wash the roast fish and de-bone it.
  4. While waiting for the meat to tenderize, wash and put the cocoyam to boil
  5. When the meat is tender, remove the stock fish from the water and add to the pot. Add the roast fish also, and allow to boil.
  6. The cocoyam is ready when a slight prod with a fork pierces its skin. Bring it down from the burner then, and proceed to remove the brown epicarp. Try not to burn yourself, as this has to be done while it's still hot. You can have a bowl of cold water close by to cool your fingers while you do this.
  7. Place the peeled cocoyam in a motar and pound, or, if you have a food processor, blend.
  8. When the cocoyam is properly pounded or blended, scoop it into a bowl, add the oil and mix properly
  9. Remove the fish from the pot to avoid smashing while you stir the soup.
  10. Ensure that the stock in the pot is approximately two cups. If it isn't, please, bring it up by adding more water. Note that if you add more water, you should let it boil before proceeding to the next step.
  11. Scoop the cocoyam into the pot in dollops with a table spoon. Cover the pot and let boil until the cocoyam is almost dissolved.
  12. While it boils, pluck and shred the ora leaves with your fingers. (Do not cut with a knife, please). Pluck the uziza leaves too and shred with a knife.
  13. When the cocoyam dollops are almost dissolved in the pot, stir the soup and add crayfish and ogiri. Then, adjust for taste (salt and pepper) and thickness.
  14. Add the leaves together, and cover the pot for three minutes.
  15. Add back the fish, stir and remove the pot from the burner.
  16. Your akwukworo oho is ready to eat! Pair it with eba, or, if you want the Umuebere Nkuma experience, with Utara (foo foo)

So that is going to wrap it up with this special food akwukworo oho (ora soup) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!