This Igbo delicacy would get you licking your fingers before you start cooking! It also contains healthy vegetables you can enjoy with your choice of swallow.

INGREDIENTS

• 3 pieces of Cocoyam
• 1 – 2 handfuls of Oha/Ora leaves
• 2 wraps of Ogiri
• 2 pieces of ata rodo – scotch bonnet/habanero pepper
• 1 1/2 cooking spoons of palm oil
• Assorted meat
• 1 piece of Stock fish
• 1 piece of Smoked fish
• Uziza leaves for extra flavour – a few leaves or grind a couple of Uziza seeds
• Beef stock
• Seasoning cube
• Salt

PREPARATION METHOD

• Season and boil your meats with the stock fish until tender. When you have a sizeable volume of stock that you think will cook the soup, add the blended ata rodo.
• Put the cocoyam to boil with enough water. Do NOT add salt.
• Wash and tear apart the smoked fish into bite sized portions
• Let it boil with the meats until the pepper dissolves thoroughly, turning the stock to a shade of orange then add palm oil.
• Then add the wraps of Ogiri. Start with one wrap and let it dissolve.
• Once the cocoyam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the cocoyam until soft, smooth and creamy.
• Add the cocoyam paste to the stock in balls and let it dissolve to thicken the soup
• Add crayfish to the stock, which will thicken it further and give it flavour.
• Then add the Oha leaves. Oha/Ora leaves are not to be chopped with a knife.
• Give it a stir, add shredded smoked fish, lower the heat further and let it cook for a few minutes. Not too long though, so as to retain its color