Achi Soup with Oha
Achi is a very effective thickener for preparing Ora (Oha) Soup, Bitterleaf Soup, Ofe Owerri and all soups where cocoyam is used as thickener.
Recipes Related to Achi Soup:
Achi Soup Ingredients
- Assorted meat
- Beef
- Shaki (cow tripe)
- Ponmo (cow skin)
- Assorted dry fish
- Dry fish
- Stockfish (dry cod)
- Oha leaves
- 2 tablespoons powdered achi thickener
- ¼ cup red palm oil
- ¼ cup ground crayfish
- 1 teaspoon ogiri Igbo
- 2 seasoning cubes
- Yellow habanero pepper to your taste
- Salt to your taste
Directions for making the Achi Soup
- Cook the meats with the seasoning cubes till done.
- If you are using stockfish, you can cook it with the meats, see video below for the type of stockfish that I use. It has the same cooking time as beef and shaki.
- While that is cooking, pick the oha leaves and tear them up with your finger tips. See video below.
- When the meat and stockfish are done, add dry fish (if you are using it, soaked, deboned and broken into pieces).
- Boil for a bit and add crayfish. Please note that at this time, I had about 1.5 litres (1.5 quarts, 6.5 cups, 1/3 gallon) of meat and fish stock in the pot. This is the quantity of liquid the stated quantity of achi thickener can thicken.
- Mix the achi thickener with some water to bring it to a medium consistency, see video below.
- Add ogiri Igbo, yellow habanero peppers (pounded in a mortar or chopped with a knife), the mixed achi thickener and palm oil.
- Cover and cook for about 7 minutes, stirring it often so it does not stick to the pot.
- Add the oha, stir and add salt to your taste.
- Take it off the stove and transfer to a cool container immediately so the oha does not darken.
Serve with any Nigerian fufu meal, especially Cassava Fufu (Akpu) click here
