Oha Soup Recipe
Oha Soup, also known as Ofe Oha or Ofe Ora, is a traditional soup native to the Igbo people of South Eastern Nigeria.
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
