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Before you jump to Oya soup with cocoyam flour recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
We all know that having healthy snacks can help us really feel better inside our bodies. If we eat more healthy foods and less of the bad ones we typically feel much better. A little bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. This is usually a problem, however, with regards to eating between snacks. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks which you can use when you need a quick pick me up.
Whole grain foods are an excellent choice for a fast balanced snack. Starting your morning with a piece of whole grain toast can give you that added boost you need to get going. When you need a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain foods is always better than eating the processed grains we commonly come across in our grocery stores.
You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to oya soup with cocoyam flour recipe. To cook oya soup with cocoyam flour you only need 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Oya soup with cocoyam flour:
- Get leaf Oh
- Take Cocoyam flour
- You need Crayfish
- You need Papper
- Get Meat
- Take Stock fish
- Get Local seasoning (ogili)
- Prepare Salt
- Take leaf Uziza
Instructions to make Oya soup with cocoyam flour:
- Detach your leaf from the stem and set aside
- Wash your meat and cook if the meat is done remove the meat from the pot leaving only the stock
- Boil water and turn your cocoyam flour as if you are mixing custard but will not be watery as custard
- Then put the cocoyam inside the meat stock add red oil and cover
- Then add other ingredients the last should be the leaf alow it to cook for 5min then carry down your soup is ready
In this case, when adding flour to the soup, it is imperative not to overdo it, as flour acts as a thickener. Then you need to make a cocoyam puree consistency. It is best to use a blender or at least. Our home made cocoyam flour is the best you can see out there. We go for quality not quantity.
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