Hey guys or should I say ladies, because this is strictly for my ladies in the house. Oh well, let’s not be stingy, we do not mind sharing with our bachelors too.So I know some of my ladies out there look all hot, dressed up in wonderful colors and clothing and have all that sugar and spice in the bedroom but know nothing about kitchen spices. You know all the 5star Chinese restaurants in town and can locate them faster than Google map but cannot turn meals from your 1star kitchen to a 10star one. I know I sound really mean but the old saying “the way to a man’s heart is through his stomach” still stands and I know it sounds so cliché but it stays valid.
Thankfully, we have social media to the rescue, to help us in various ways even in the kitchen too without having to air our dirty laundries in public.
Today’s first cooking lesson will be on the Igbo delicacy OHA SOUP, eaten by most people in the east and south east and loved by many from diverse cultures.
What you need
Meats (whatever kind)
Stock fish
Dried fish
Ogiri (Igbo iru)
Egusi
Achi(optional)
soup cocoyam
Black pepper
Oha leaves
Crayfish
Palm oil(3 cooking spoons)
Seasoning
Salt
How to prepare
Wash and boil your meat till it’s a bit tender, then add your stock fish and dried fish. Cook till a bit soft.
For those using the cooking cocoyam for thickening, when buying make sure it is cocoyam used specifically for soup cooking. Wash and boil the cocoyam till soft, while it Is still hot, drag out the back using your hands and pound immediately into a smooth consistency.
Take out the meat, stock fish and dried fish and place the stock (water of the meat) on the fire.
When it starts boiling, pour your palm oil into the stock and allow to cook for 5 minutes.
Pour your crayfish and black pepper and stir.
If you are using achi, take a little of the stock on the fire and add to the achi in a bowl; then stir till it is smooth and pour back into the pot and stir again.
Add your seasoning and please taste first before adding salt.
Wash your oha leaves clean (the oha leaves should be shreddedwith your fingers not sliced with a knife).
Add the oha leaves to the stock, and then add your stock fish, dried fish and meat.
Cover and leave to boil for about 5 minutes.
Your oha soup is ready to be served. Tastes better with fufu but can also go with eba, pounded yam, semovita and wheat.
So ladies, no more excuses on my man eats out a lot or he doesn’t eat my food at all or he complains about too much salt in my cooking and you sticking to one type of food always. Stop being his Google map to the restaurants; let eat outs be totally his idea, he’d be fine with his GPS.
Be diverse in your choice of cooking; go put this to test and work your way to his heart NOW!!
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