Oha Soup

Ingredients

• Assorted meat (beef, cow foot, tripe, etc.) (2 pounds, cut into pieces)
• Stockfish (1/2 pound, soaked and cut into pieces)
• Dry fish (1/2 pound, cleaned and cut)
• Palm oil (1 cup)
• Onions (1 large, chopped)
• Crayfish (2 tablespoons, ground)
• Oha leaves (2 cups, shredded)
• Seasoning cubes (2-3, to taste)
• Salt (to taste)
• Pepper (scotch bonnet or habanero) (2, chopped (adjust to taste))

Instructions

1. Begin by washing the assorted meat thoroughly. Season with salt and seasoning cubes. Place in a large pot with enough water and cook until the meat is tender, approximately 1-1.5 hours.
2. Once the meat is tender, add the soaked stockfish and dry fish to the pot. Continue cooking until both are soft, about 20-30 minutes.
3. In a separate pot, heat the palm oil over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
4. Next, add the chopped pepper and ground crayfish to the sautéed onions. Cook for an additional 3-5 minutes to allow the flavors to meld.
5. Carefully pour the cooked assorted meat, stockfish, and dry fish into the pot with the sautéed ingredients. Stir well to combine.
6. Add enough water to reach your desired soup consistency. Season with salt and additional seasoning cubes if needed. Allow the soup to simmer for about 10 minutes.
7. Finally, add the shredded oha leaves to the pot and stir gently. Cook for another 5 minutes, allowing the oha leaves to wilt and infuse their flavor into the soup.
8. Taste the soup and adjust the seasoning if necessary. Serve hot with your choice of swallow (e.g., fufu, pounded yam, or eba) for a satisfying meal.