HOW TO COOK OHA /ORA SOUP

Oha soup is delicious...! It's one of my favorite dishes (when cooked right). It's one of the main soups you'll find in Abia state, one of the Igbo speaking parts of Nigeria. The trademark of this soup that gets me is the shredding of the Oha leaves with your hands. careful, they can stain the fingers.... but with the taste that follows, do you really mind?
Enjoy this one and lemme know how it turned out.

OHA /ORA SOUP

INGREDIENTS ------- QUANTITIES

Oha/Ora Leaves ------- 1 medium bunch
Dried Meat or Fresh meat ------- 10 medium pieces
Smoked Fish ------- 1 medium size
Stock Fish ------- 3 medium pieces
Oporo/shrimps ------- 1 Cup
Crayfish (ground)------ half cup
Ogiri ------- 1 wrap
Achi ------- 2 tablespoon
Dry pepper (ground) ------- 1 tablespoon
Palm Oil ------- 1 cooking spoon
Water ------- 2 litres
Maggi / Knorr cubes -------- 2
Salt ------- To taste

METHOD
Boil the stockfish till soft
Add plam oil
If using dried meat, soak the dried meat in boiling water for 6 minutes, then wash thoroughly to remove sand and burn smell, and if using fresh meat, have it already seasoned and boiled along with the stockfish
Boil two litres of water
Add the stockfish and the meat
Wash the smoked fish and add
Wash the Oporo
Grind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.
Add the Oporo, dry pepper, Ogiri, ground Crayfish, Maggi/Knorr cubes
Stir thoroughly and reduce the heat
Pick wash and cut the Oha leaves with your fingers
Add to the soup and salt to taste. Simmer for about 10 minutes
Serve with cassava fufu