Nigerian Oha Soup with Seafood & Beef

Ingredients

• 1 lb beef chuck or brisket, cubed
• 4 oz stockfish, broken into pieces
• ½ lb large shrimp, peeled and deveined
• ½ cup palm oil
• 1 large onion, chopped
• 3 cups oha leaves, chopped (or spinach as substitute)
• 6 cups beef or chicken stock
• 2 tbsp ground crayfish or dried shrimp powder
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Soak stockfish in hot water for 10 minutes, then pick through to remove any bones and debris.

2. 2

   Cut beef into 1-inch cubes. Pat shrimp dry with paper towels.

3. 3

   Heat palm oil in a large pot over medium heat until shimmering, about 2 minutes.

4. 4

   Add chopped onion and stir for 3 minutes until soft and fragrant.

5. 5

   Add beef cubes and brown on all sides, stirring occasionally, about 5 minutes.

6. 6

   Pour in stock, then add stockfish pieces and ground crayfish. Bring to boil.

7. 7

   Lower heat to low and simmer covered for 25 minutes until beef is tender.

8. 8

   Add shrimp and oha leaves, stirring gently. Simmer uncovered for 5 minutes.

9. 9

   Taste and adjust salt and pepper. Shrimp should be pink and oha leaves wilted.

10. 10

    Serve hot in bowls with the broth, meat, seafood, and greens together.

Tools you’ll need

• large pot with lid (5-quart)
• cutting board
• chef's knife
• wooden spoon
• measuring cups and spoons

More recipes like this

• 

  Edikang Ikong Soup

  50 min

• 

  Korean Beef Tail Soup (Kkori Gomtang)

  150 min

• 

  Nigerian Ogbono Soup with Mixed Meat

  55 min

• 

  Ogbono Soup with Mixed Meat

  50 min