Ingredients
Vegetable: Ora leaves
8 small corms cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes great reduce, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Chilli pepper, salt and crayfish (to flavor)
2 Stock cubes
1 teaspoon Ogiri Igbo

Before you cook the Nigerian Ora Soup
Grind the crayfish and pepper and set apart. Pound cocoyam
Wash and boil the cocoyam corms until gentle. Remove the peels and use a mortar and pestle to pound the corms to a easy paste.
Using your hands, cut the Ora (Oha) leaves into tiny portions. This technique is to prevent the vegetable from becoming darker in colour. This occurs whilst you narrow the ora leaves with a knife.

Cooking Directions below
https://nigerianrecipes.net/how-to-cook-ora-oha-soup/