BEANS SOUP | OGHWO R'ISHA

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This is an authentic Urhobo beans soup popularly known as Oghwo r'isha. It is very similar to the popular Delta Oghwo soup but made with more ingredients that takes this soup to another level. Oghwo r'isha is a ceremonial food the is mostly prepared on very special occasions such as marriage ceremonies and during the festive periods just as oghwo evwri. The reason oghwo evwri is common is because it cooks in no time compared to oghwo r'isha. The soup is made with a special beans (native beans which is usually red) and the beans cooks over many hour before it becomes tender. This could be a reason why many are scared to cook it and this also has led to many people not knowing how it is made. So this video is going to restore your confidence in making of the soup because I will show you how easy it is to cook it. If you think oghwo evwri is delicious, you have never tried oghwo r'isha. 

• Rinse beans and soak for about 5 hours or overnight. Rinse and cook in a large pot of water over medium heat for about 5 hours or until tender.
• While beans is cooking, in another pot cook cow legs, season with only salt and 2 seasoning cubes. Cook for about 2 hours or until tender. When it is done, allow to cool then remove the fatty parts.
• Soak dried fish in hot water until the water cools down enough to touch. Then scrub fish with brush or iron sponge to remove sand and grime. Rinse and de-bone fish.
• Soak dried meat (tiko) in hot water and scrub the meat the same way the dried fish was cleaned.
• Lightly beat on the grains of salem and remove the seeds. Toss the seeds because they are very bitter. You can grind or blend grains of Salem or just use them whole after removing the seeds.
• In another pot, add 4-5 cups water, dried meat, palm oil, ground crayfish, cooked cow legs, cover and cook for about 10 minutes. After 10 minutes, add washed crayfish, dried shrimp, grains of salem, seasoning cubes, cooked beans and cover to cook for about 5 minutes.
• After 5 minutes, add native salt and dried fish and allow to cook for a few minutes before adding the diluted starch. The native salt is salty and acts as an emulsifier. Pour in the starch and whisk it simultaneously. The starch is a thickener and so the more starch added the thicker the soup. Add starch until you have achieved your desired consistency. Stir it to combine and cook the soup uncovered for about 5 minutes. Taste for salt  and add salt as needed.
• Once done, you can enjoy your delicious soup with starch (usi), eba, boiled yam and or green plantains. It is so delicious!

Ingredients

• 2 cups native or red beans
• 1 cup palm oil
• Dried fish
• Dried meat (tiko)
• Cow leg or kpomo
• 1/4 cup whole crayfish
• 1/4 cup ground crayfish
• 3/4 cup dried shrimp
• 4 seasoning cubes
• 4-5 grains of salem/negro pepper/urienrien/uda
• Dried pepper (to taste)
• Salt (to taste)
• 1/2 cup starch
• Native salt