Oha soup with thoroughly cooked chicken

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 600 g skinless chicken pieces
• 250 g cocoyam, washed, peeled, boiled and pounded to thicken
• 200 g oha (ora) leaves, washed and hand-shredded
• 3 tbsp palm oil
• 2 tbsp ground crayfish
• 1 medium onion, peeled and chopped
• 1 fresh pepper, washed and chopped, to taste
• 1 l water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the chicken with the onion in the water for 30 minutes, until cooked right through with no pink meat. Keep the stock.
2. 2Step 2. Boil the peeled cocoyam separately for 20 minutes until very soft, then pound to a smooth paste.
3. 3Step 3. Add the palm oil, pepper and crayfish to the simmering stock, then drop in small balls of the cocoyam paste and stir until dissolved and the soup thickens, about 10 minutes.
4. 4Step 4. Add the washed oha leaves and simmer for 4 minutes only.
5. 5Step 5. Season lightly and serve with a small portion of eba, fufu or pounded yam.

Allergens for your selection

• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.