OKRO SOUP WITH BLACK FUNGUS
• Serves:     6
• Prep time:  20 minutes 
• Cook time:  52 minutes
• Total time: 1 hr 12 minutes
• Meal Type:  Main course, Soup
• Region:     Nigeria
• Misc:       Serve Hot
• Side dish:  Wheat Meal , Agidi or any other form of swallow

Ingredients
• 12 medium sized Okra “Abelmoschus esculentus” 
• A Handful Pumpkin leaves “Ugwu”, Chopped
•A handful Black Fungus Mushroom “Erobelebelenti” 
•1 cup Periwinkles “Isam”(Remove the tongue if it hasn't been removed)
•Beef (Cut into sizable pieces) 
•1 Stock fish head 
•2 cooking spoons Crayfish (ground)
•2 yellow Scotch Bonnet pepper
•1 bulb Onion 
•3 cooking spoons Palmoil 
•Seasoning i.e Maggi, Knorr 
•Salt to taste 

Preparation before cooking: 
-Before you begin, wash and Soak the Black fungus mushrooms in warm water till they expand. Also In another bowl, soak the stock fish in hot water so it’d soften before you start cooking.This process takes about 20mins. 

-Grate the Okra and set aside. Grating the okra makes it draw more when boiled. This can be done while the Mushrooms Soak. 

Now you are ready to begin preparing the soup: 
1.  Place the washed beef and Stockfish into an empty pot on the burner and add some water. 

2. Dice the Onions and pepper and add into the pot. Season with maggi and Salt and cover to cook on medium heat for about 30mins 

3. At this point, add the periwinkles and Black fungus mushrooms then leave to cook for another 10mins 

4. Pour the grated Okra into the pot then add the crayfish & Palmoil. Mix till it combines with the Stock liquid then cover & leave to cook for 7mins. 
 Now this is important: If you don’t want the soup to draw so much, you can start by stir-frying diced okra (Not grated) for about 5mins in Palm Oil before adding the soup stock. 

5. Add the chopped pumpkin leaves and leave to simmer for another 5mins 

6. Remove from the burner and serve Hot with any Form of Swallow. I enjoyed mine with Rolled Wheat…..Yummy. 
SOURCE: http://dobbyssignature..com/2013/02/okra-soup-with-black-fungus-mushrooms.html?m=1

OHA SOUP (Ofe Ora)

• Serves:         4
• Prep time:    30 minutes 
• Cook time:   45 minutes
• Total time:   1 hr 15 minutes
• Meal Type:  Main course, Soup
• Region:        Nigeria

Ingredients:::
•1 medium sized stock fish head / dry fish
• 2 Dry fish
•Beef (cut into big chunks) 
•Sharki/ Kpomo (CowHide without the hairs)
•A small bunch of uziza leaves 
•A Large bunch of Oha/ Ora leaves 
•1 tbsp ground Uziza seeds “Piper guineese”(mkpuru uziza) 
•Aku (Palm kernels) or 2 cooking spoon palm oil  
•1 cooking spoon Cocoyam “ede ofe”(pounded) 
•4 small sized yellow or red Scotch bonnet pepper 
•1 medium sized onion 
•2 Seasoning cubes (Maggi or knorr)
•1 cooking spoon crayfish 
•Salt to taste 

Preparation: 
1. First, I’d like to say that Palm oil can be substituted for the aku (palm kernel) liquid but to get that original traditional taste and feel, I’d be using Palm kernel liquid extract (aku) instead of palm oil. Before you start cooking, Extract the oil from the Aku(Palm kernels) into a large pot then boil till the water evaporates leaving the concentrated  aku (palm kernel) liquid


2. Wash and chop the Oha/Ora and Uziza leaves then set aside separately or simply shred the leaves with your hands.    

3. To prepare the soup stock, wash and add the beef/ sharki/ kpomo into a different pot. Chop the onion, scotch bonnet pepper into the pot. Season with maggi & salt then cook for 15mins.


4. Into the pot with palm kernel liquid; pour in the Beef stock, add the stock fish, dry fish, ground uziza seeds (mkpuru uziza) and crayfish then cover the pot. Leave to cook for about 15mins
 
5. Add a Scoop of the pounded cocoyam (ede) into the pot and watch its viscosity as it thickens. If it’s not as thick as you want it to be, add another scoop to get your desired thickness then leave for about 10minutes 

6. Add your chopped Oha/Ora and Uziza leaves into the pot and continue cooking on low heat for about 5minutes 

7. Turn off the burner and serve with any form of "swallow"
SOURCE: http://dobbyssignature..com/2012/09/oha-soup-ofe-ora.html?m=1