₦ 5,000.00
A cherished and aromatic soup from the Igbo people of Eastern Nigeria. Oha Soup is known for its unique, slightly sweet flavor and hearty consistency, derived from a base of cocoyam paste. It is characterized by the use of the delicate and fragrant Oha leaves (or Ora leaves), which are added at the very end to preserve their distinct taste and aroma. Often paired with Uziza leaves for a peppery kick, this soup is a staple at special occasions and is traditionally eaten with a swallow like Fufu, Eba, or Pounded Yam.
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soups-and-sauce
Servings
104 Minutes
No nutrition info available
Ingredients
- For the Soup Base:
- 8-10 small fresh cocoyam corms (ede) or ½ cup cocoyam powder
- 1 cup palm oil
- For the Meat & Stock:
- 1 lb assorted meat (beef, tripe (shaki), cow skin (ponmo))
- ½ lb dried fish, stockfish (soaked), or smoked fish (deboned)
- 8-10 cups water
- 2-3 seasoning cubes (Maggi or Knorr)
- 1 small onion, chopped
- For Flavor & Aroma:
- 2 tbsp ground crayfish
- 1 scotch bonnet pepper, blended (adjust to taste)
- Salt to taste
- For the Leaves:
- 1 bunch fresh Oha leaves, stems removed, sliced thinly
- 1 small bunch Uziza leaves, sliced (optional, but highly recommended)
Instructions
- Make a smooth paste from boiled cocoyam or cocoyam powder. In a separate pot, boil assorted meat, onion, and seasoning. Add stockfish and dried fish towards the end and save the broth.
- Pour palm oil into the pot with the cooked meat and broth. Add small lumps of the cocoyam paste and stir until it dissolves and the soup begins to thicken.
- Stir in the blended pepper and ground crayfish. Simmer for 10-15 minutes until the soup reaches your desired thickness.
- Turn off the heat. Immediately add the sliced oha and uziza leaves and stir gently. The residual heat will wilt the leaves perfectly. Serve hot with your preferred swallow.
No allergy-manageable ingredients for this recipe.