Today, I’ll be sharing my recipe for making Oha Soup. This soup celebrates the flavors of Igbo cuisine.
What is Oha Soup?
Oha Soup, also known as Ofe Oha or Ofe Ora, is a traditional soup native to the Igbo people of South Eastern Nigeria. I will be using the term ‘Oha leaves” and “Ora leaves” interchangeably.
What I love about this soup is the fact that it taste great and is also a nutrient-rich dish. The star ingredient for this recipe is the Ora leaves.
Oha or Ora leaves are seasonal, which makes it extremely special anytime I buy them and make this soup.
The preparation process is similar to that of bitterleaf soup (Ofe Onugbu), but the main difference lies in the leaves used. You would be amazed how these leaves change the taste of a soup.
Do the Leaves for Oha Soup Have to Be Fresh?
It is always better to use fresh ora leaves for this soup. I would like to point out though that these leaves are very tricky and delivate. They immediately start to lose their freshness once they are harvested.
One way you can store them is by putting them in your refrigerator but even this process does not truly preserve them. It is best to use them on the same day or at best, within a few days after purchase.
You can also use dried ora leaves however I feel like they do not replicate the exact taste and texture of fresh leaves.
How Do You Make This Dish?
The first thing I do is to make sure I have all the ingredients I need for the soup.
For this recipe, my go to ingredients are oha leaves, cocoyam (or cocoyam paste), assorted meats like beef, goat meat, and tripe, stockfish, palm oil, ground crayfish, ground pepper, stock cubes, salt, and meat or fish stock.
There are also some other optional ingredients like smoked fish or uziza leaves that I include depending on how stocked my pantry or fridge are.
To begin my cooking I put the assorted meats and stockfish in a large pot with meat stock, onions, stock cubes, and salt until tender.
At the same time I boil the cocoyam until it is soft, then I mash it into a smooth paste. You can also use ready-made cocoyam paste for this part.
Next, I carefully wash and shred the oha leaves gently to maintain their texture.
Once the meats are tender, I add the mashed cocoyam to the pot in small portions. The cocoyam acts as a thickener and is what gives the soup the creamy texture. Then I add palm oil and allow the soup to simmer.
If I am using smoked fish, I usually add it at this stage. I also add the ground crayfish, and ground pepper, salt and stock cubes at this time. Then I let it cook.
Finally, I add the oha leaves and cook for about 5 minutes maximum. Then it is ready!
Many people eat Oha Soup with pounded yam, fufu, or eba. My preference is to eat it with pounded yam.
Oha Soup Recipe
Equipment
- Large Cooking Pot
- Cutting Board
- Knife
- Spoon or spatula
- Bowl for mixing cocoyam paste
- Measuring cups
Ingredients
- 2-3 cups oha leaves (shredded)
- 6-8 pieces cocoyam (boiled and mashed) or 1 cup cocoyam paste
- 1½ lbs assorted meats (beef, goat meat, tripe)
- 1 cup stockfish (pre-soaked)
- 1 smoked fish (optional)
- 1 cup palm oil
- 1-2 cups uziza leaves (optional)
- 3-4 tbsp ground crayfish
- 1-2 tbsp ground pepper (adjust to taste)
- 2-3 stock cubes
- Salt (to taste)
- 4-5 cups meat or fish stock
Instructions
Preparation
- Wash the oha leaves thoroughly and shred them gently with your fingers to preserve their texture. Avoid chopping with a knife, as this can cause the leaves to darken.
- Boil the cocoyam until soft, then peel and mash into a smooth paste, or use store-bought cocoyam paste.
- Prepare the assorted meats and stockfish by cleaning them thoroughly. Pre-soak the stockfish in warm water to soften.
Cooking
- In a large pot, combine the assorted meats, stockfish, and enough meat stock to cover them. Add chopped onions, stock cubes, and salt, then cook over medium heat until the meats are tender.
- Gradually add the mashed cocoyam to the pot in small scoops, stirring gently to dissolve it into the stock. This will thicken the soup.
- Pour in the palm oil and stir to combine, allowing the soup to simmer for 5–10 minutes.
- Add the smoked fish (if using), ground crayfish, and ground pepper. Adjust the seasoning with more stock cubes or salt if necessary. Let the soup cook for another 10 minutes to blend the flavors.
- Stir in the shredded oha leaves and uziza leaves (if using). Allow the soup to simmer for an additional 3–5 minutes. Be careful not to overcook the oha leaves to retain their fresh, earthy flavor.
Notes
Let’s Dig In!
Now that you are done preparing your Oha Soup, it is ready to be served for lunch or dinner! Let me know if you enjoyed making this dish and how it turned out for you.
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