Ofor soup

Name: Ofor soup
Cuisine: Nigerian
Ingredients: 2 kg goat meat, beef and cow skin; 3 knorr stock cube; 1 cooking spoon of grounded Ofor; One.large dry fish; 1 stock fish head; 1 cup palmoil; 1 wrap of ogiri; 1 tablespoons grounded Ghana pepper; 2 heaped tablespoons of grounded crayfish; 2 cups periwinkle; 7 pieces uziza leaves (shredded); to taste Salt

Ifi Fenkus Kitchen @cook_10130687

Ofor is thickener used to thicken native soups among the Igbos and river state. This recipe is very similar to Rivers native soup, the difference is the ogiri I added as an Igbo woman.

Ifi Fenkus Kitchen @cook_10130687

Ofor is thickener used to thicken native soups among the Igbos and river state. This recipe is very similar to Rivers native soup, the difference is the ogiri I added as an Igbo woman.

Saved

Ingredients

2 kggoat meat, beef and cow skin
3knorr stock cube
1cooking spoon of grounded Ofor
One.large dry fish
1stock fish head
1 cuppalmoil
1wrap of ogiri
1 tablespoonsgrounded Ghana pepper
2heaped tablespoons of grounded crayfish
2 cupsperiwinkle
7 piecesuziza leaves (shredded)
to tasteSalt

Saved

Steps

1

Wash your meat then put in a pot, season with salt and knorr then boil till tender, add stock fish half way boiling
2

Next, top up the meat in the pot with two litres of water then bring to boil, at this point, add palmoil and cook for few minutes
3

Next, wash and debone your dry fish then add to the soup also add the grounded pepper and cook for about ten minutes
4

Add the crayfish and Ofor and allow to start thickening
5

Lastly, when it must have thickened to.some extent, add the periwinkle and uziza leaf. Taste and adjust the taste, cook for few minutes and bring down
6

Serve with any swallow of your choice