Anambra people are usually referred to as Ndi Ofe Ede which means those who cook soup with cocoyam paste. The two major soups prepared with cocoyam paste are Ofe Onugbu and Ofe Ora. Both soups are indigenous to Ndi Anambra. While cocoyam paste acts as the thickner for both soups, ogili isì serves as the favouring.
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However, it is pertinent to mention at this point that there are two common types of cocoyams in Igboland. Their botanical names are Colocasia esculenta and Xanthosoma sagittifolium. Both are edible. However, while Xanthosoma sagittifolium which is locally known as Ede bu Ji can be boiled, roasted and even pounded for “swallow,” Colocasia esculenta is used to thicken soup. With this differentiation, it is obvious that Colocasia esculenta is the topic of our discussion. This topic was so chosen because a lot of people love Bitterleaf Soup and Ora Soup but the stress of pounding cocoyam discourages them from cooking and enjoying these soups. Some who cook it use other traditional ingredients like Achi or ofor to thicken these soup. But even though these ingredients are effective in thickening soups, one cannot get the authentic taste and flavour of Anambra Bitterleaf Soup or Ora Soup when they are used. This makes me and other members of the stressfree cooking club very unhappy. This is because we like the viscosity that comes with thickening soup with cocoyam paste but we don’t want to go through the stress of pounding. Today, I am happy to inform the Honourable members of the Stressfree Cooking Club that there is a way to eat our cake and have it. So, if you don’t know how to make cocoyam paste without pounding, pay attention because this article is for you.
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Ingredients
Cocoyam
Hot Water
Blender
Method of Preparation
Wash cocoyam corms and put them in a clean pot. Add enough water to the pot and cook the cocoyams until they’re tender. Put small water in a kettle to boil. Allow the cocoyams to cool a bit so that you wont burn your hand when you’re trying to peel off the skin. Rinse the wet milk blender. Peel the boiled cocoyams one by one and drop them inside the blender. When you’ve peeled the skin off the last cocoyam, add a little hot water to the blender. Please little is little oh! Do not flood the blender. The hot water should just be enough to move the blades of the blender. Blend till smooth. Your cocoyam paste is ready for soup.
Source:
Nigerian Food TV
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