Oha soup is a traditional soup from Eastern Nigeria. The Oha leaves are usually shredded by hand since it is popularly considered that using a knife will make the soup turn out bitter. This is a special delicacy you can enjoy with any swallow of your choice.
- Assorted meats (Beef, goat meat, Ponmo, Shaki etc.)
- 2 Cooking Spoon Nosak Famili Palm oil
- 1 Bunch Oha leaves
- Handful Uziza Leaves or 1 Teaspoon Ground Uziza Seeds
- 3-4 Medium size Cocoyam/Achi/Ofor
- Smoked Fish
- Stockfish (Okporoko)
- 4 Tablespoons Ground Crayfish
- 1 Tablespoon Ogiri
- 2-3 Yellow Scotch Bonnet
- 2 Seasoning Cubes
1. Soak and wash your stockfish and smoked fish with hot water to remove all traces of dirt. Set aside.
2. Boil your meats, beginning with the tougher meats like cow leg, shaki first. Also, add the stockfish. Season with salt and seasoning cubes.
3. Then boil the cocoyam with the skin on, do not add salt. Boil till for 20 minutes or till tender.
4. When the cocoyams are soft, gently peel the skin off and pound in a mortar till smooth. You can also use a blender. Skip this step if you’re using Achi or Ofor.
5. Blend your yellow scotch bonnet peppers and set aside.
6. When the meats are soft, add the smoked fish and blended pepper, stir and allow to cook for 5 minutes.
7. Then add palm oil and crayfish. Stir well. Allow to boil for 6-8 minutes or until the oil is fully incorporated into the stock.
8. Add the blended cocoyam into the stock in small amounts. You should have a semi-fluid consistency. Leave to fully dissolve and mix for 5-6 minutes.
9. Then add the Ogiri, leave for a minute then add the washed and chopped Uziza leaves or Uziza seeds. After another minute, add Oha leaves, reduce the heat and leave to simmer for 2-3 minutes.
10. Your Oha soup is ready! Serve with any swallow of your choice.