



I guess it’s time to talk less and get into action. Let’s go straight into the kitchen!
Ingredients
1. One milk cup of Ogbono.

2. Three milk cups of dried okra
3. One medium-sized Okpeyi/moulded locust bean seed. This is usually black in colour and locally prepared.
4. Oha leaves – You do not need much leaves in the soup so the taste of oha leaves does not overpower the taste of the ukpor and ogbono
5. Stock cubes – I used 3 Maggi Naija pot [for that bottom pot taste]
6. Meat
7. Aja azu – this is dried fish shredded into pieces and dust.
8. Smoked fish
9. Pepper
10. Crayfish
11. Salt to taste
12. Palm/red oil
Procedure
1. Cook the meat with maggi and salt to taste, the set aside.
2. use mortar to pound the dried okra and set aside
3. Put the grounded ogbono in a bowl and melt with palm/red oil
4 Pour a little water in a pot and leave to boil
5 As the water is boiling, scoop the ogbono into the pot and stir immediately to enable it draw
6 Continue stirring once in a while just like tomatoes so it does burn
7 After about 30 minutes, add the grounded pepper
8 After 5 minutes, add the pounded crayfish and okpeyi and stir
9 Add the stock cubes and salt and continue to stir until you get the desired taste.
10. Add the grounded ukpor and stir
11 Leave to boil for about 10 minutes then add the aja azu or dried fish
12 Add the smoked fish and leave to cook for three minutes
13 Finally, add your shredded oha leaves and cook for one more minute and it is done.
Congratulations! Your Ohoi or ofe Ukpor is ready! Know that your have just prepared a local Nsukka soup!
Please do prepare yours and share with us by sending your recipe to helenzfood@gmail.com
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