ORA (OHA) SOUP

4 oz. dried ora leaves
8 oz. smoked fish
3 tbsp. cocoyam paste (thickener)
2 oz. ground crayfish
4 lbs. beef
4 oz. palm oil
A dash of Accent
3 c. water
8 oz. stockfish
3 maggi cubes
A dash of hot pepper
Salt to taste

Cook the stockfish until tender. Add meat and cleaned dried fish and bring to a boil. Add cocoyam paste, crayfish, maggi cubes, Accent and palm oil. Cook for about 30 minutes stirring all the time. Add ora leaves, pepper, salt to taste and cover. Cook for another 15 to 20 minutes. Serve with farina, garri, alubo or your favorite fufu. Serves 4 to 6.

Variations:

Thick yam paste or mashed potato can be used in place of cocoyam paste as a thickener. To prepare: pour a glass of water into a saucepan. Heat and add about 6 ounces yam four or potato flakes. Stir and continue stirring until the paste thickens (about 10 minutes). Remove from heat and add to soup as a thickener.