Ika is one of the minority ethnic groups that makes up Nigeria. We have a lot of nice cuisines and delicacies but unfortunately, they are not very popular beyond Anioma and Delta. I'

Ofe Ujuju-

is native to all parts of Anioma. In years past the Ujuju leaf can be plucked just at the backyard for a delicious all round culinary experience only Anioma people are known for !

Ingredients:
Ujuju leaf, water, assorted meat, fresh and smoked fish, snail, crayfish, mushroom, pepper, onion, salt, ogiri-ofe, palm oil and stock fish.

Method:
1. Pluck the ujuju leave.
2. Parboil ujuju leave with salt, mash and keep aside.
3. Cut meat to size - season and boil.
4. When the meat is 90% cooked, add your washed fish, stock fish, snail and cover the pot.
5. Add your pepper, crayfish, onion, mushroom, salt, for taste-add Maggi, ogiri­-ofe, palm oil and cover for ten minutes.
6. Add the mashed ujuju leave and stir, then allow to boil for seven minutes.
7. Ready for serve; Best served with (Nni Akasi) pounded cocoyam mixed with fufu, fufu, pounded yam, garri or semovita or wheat meal.

I remember the soup, and loved it too especially when grandma mixed yellow garri and fufu. Damn, I miss those times.

Kowor:
I remember the soup, and loved it too especially when grandma mixed yellow garri and fufu. Damn, I miss those times.

I miss this so much too. One of the most delicious soups I've tasted.