Cooking Instructions
- 1
Wash and Cook ede until tender. Remove the back and pound ede until very smooth
- 2
Remove Oha and uziza from stem. Wash and Cut uziza leaves and Oha leaves separately.
- 3
Pour beef and stockfish stock and dry fish inside pot and put on heat and pour Ede inside and add palm oil
- 4
Pour grounded Crayfish and pepper plus yellow pepper and ogiri inside, add seasoning cubes and salt and check for salt. Allow to cook until the ede is all dissolved and thickens
- 5
Add uziza leaves and continue cooking until its tender
- 6
Add Oha leaves, stir and cook awhile and put off the heat
- 7
Measure 4 cups of semolina and pour gradually into boiling water and stir with spatula until it forms Add a little hot water and cover to cook for sometime then turn very well and off the heat
- 8
Serve Oha soup with semo😊
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