2serves 20-30mins cooking By Ify Mogekwu
Oha Leaf 2 bunches
Uziza Leaves, Ground crayfish(2 tbsp) -
Cocoyam(Medium size) 10
Ogiri 2 wraps
Stock cubes 2-3
Dry Fish 2 pieces
Palm Oil 0.5 cup
Beef, Kpomo, Stock fish, Beef broth -
Cameroon Pepper,Scotch Bonnet pepper(Lots), Salt, Onions -


  1. Boil beef, kpomo and stock fish with some onions, Cameroon pepper, seasoning cubes and salt. Set aside when tender.
  2. Wash and cook the Coco yam till very soft. Peel the Coco yam and put in a mortar or food processor and pound/process till smooth. Set aside the Coco yam paste.
  3. Peel the Oha leaves, wash leaves and tear leaves with your fingers.
  4. Put a pot on medium heat add the beef broth, meat, kpomo, stockfish,stock fish head and dry fish. Now add the beef stock or water, palm oil, chopped peppers and seasoning cubes.
  5. Add the Ogiri and crayfish. Stir and cover the pot and allow all to simmer.
  6. After about 10-12 minutes add the Coco yam paste in small balls and allow to dissolve(the quantity you add depends on how thick you want the soup). By the time it dissolves, the soup should have thickened.(Note that the soup could get thicker as it cools.)
  7. Taste for seasoning. I added cameroon peppers at this stage (optional).
  8. Add the Oha and sliced Uziza leaves and allow to simmer for about 1-2 minutes. Turn off the heat, make your choice of swallow and enjoy.