Classic Oha Soup with Eba

Instructions

1. 1

   Rinse the oha leaves thoroughly, then shred them gently with your fingers and set aside.

2. 2

   Wash the beef, stockfish, and dry fish. Soak the stockfish in warm water for 10 minutes to soften, then debone the dry fish if necessary.

3. 3

   Place the beef, stockfish, and dry fish in a pot. Add 1 seasoning cube, half the salt, and a little water. Cook for 15 minutes until the beef is tender.

4. 4

   Add the remaining water to the pot and bring to a boil.

5. 5

   Add the palm oil, ground crayfish, ground pepper, and the remaining seasoning cube. Stir well and cook for 5 minutes.

6. 6

   Add the shredded oha leaves and the remaining salt. Stir gently and simmer for another 3-5 minutes. Do not overcook the oha leaves to preserve their flavor and color.

7. 7

   Taste and adjust seasoning if necessary. Remove from heat.

8. 8

   To prepare the eba, bring 700ml of water to a boil in a separate pot. Gradually pour in the garri while stirring continuously until it thickens and forms a smooth, stretchy dough.

9. 9

   Mold the eba into balls and serve hot with the classic oha soup.