Gluten-Free Joc Soups and Stews: Nigerian Oha Soup

Ingredients:

2 cups Oha leaves (Ora/Oraji leaves)
500g assorted meats (beef, goat meat, tripe, etc.)
1 cup cocoyam paste (ede)
2 tablespoons palm oil
2 tablespoons ground crayfish
2 tablespoons ground pepper
1 medium-sized onion, chopped
Salt to taste
Seasoning cubes or powder (optional)

Steps:

Boil the assorted meats with chopped onions, seasoning cubes or powder, and salt until tender.
Add palm oil, ground crayfish, and pepper to the pot. Allow it to cook for about 10 minutes.
Mix the cocoyam paste with water to form a smooth, thick consistency. Add it to the pot, stirring continuously to prevent lumps.
Allow the soup to simmer until the cocoyam paste is well-cooked and the soup thickens.
Wash the Oha leaves thoroughly and slice them thinly. Add the sliced leaves to the pot and stir.
Let the soup simmer for an additional 5-7 minutes until the Oha leaves are tender.
Adjust the seasoning if necessary, and your gluten-free Nigerian Oha Soup is ready to be served.
Serve with your choice of gluten-free swallow or rice.
Enjoy your delicious and gluten-free Nigerian Oha Soup from Joc Soups and Stews!