Oha Soup, usually called Ofe Oha or Ofe Ura, is a common traditional soup popular with the Igbo tribe of Eastern Nigeria. It is delicious and refreshing especially when prepared by the locals. Though, the Oha leaves which is the major recipe of this soup is seasonal therefore restricting the cooking to the season when the leaves are available.
Oha Soup is not complete without the associated thickeners like native Cocoyam (Ede), Achi or Ofa. Just like some other Igbo Soups i.e. Nkwobi, Ofe Nsala, Ofe Onugbu etc, it can be eaten with Akpu, Eba, Pounded Yam, Semovita etc.
It is advisable to shred the Oha leaves with hands rather than using a knife for that traditional taste and value, though not proven but there is no harm in doing that anyway. Preferably, you can use the palm kernel oil extract (Akwu) or palm oil to cook Oha Soup.
Oha Soup Recipe
- Bunch of Oha leaves (chopped or hand shredded)
- Assorted meat (beef, goat meat or intestine, Ponmo, Shaki)
- 6-8 medium sized cocoyam (depending on the ingredients and number of people)
- Uziza leaves (to add scent and color)
- Palm oil or extract from palm kernel oil (akwu)
- Ogiri
- Habanero pepper (blended for the required quantity)
- Stock fish
- Beef stock
- Smoked fish
- Grinded Crayfish
- Maggi or Knorr cubes ( or other preferred seasoning cubes)
- Salt to taste
- Water
Cooking Utensils
- Spoons
- Mortal
- Bowls
- Pots
- Plates to serve
How to Prepare:
- Wash and soak your stock fish or parboil if need be. Wash your smoked fish lightly with hot water to remove dirts, then cut into small pieces.
- Wash and boil your cocoyam for at least 20 minutes to soften it, please do not add salt. Once soft, take off the cocoyam peel and pound in the mortar till its soft and creamy, put aside for use later.
- Boil your assorted meat like beef, cow leg, shaki, goat meat with seasoning. Add your stock fish, blended habanero and cook till it turns a bit orange. Add palm oil or palm kernel oil extract if that is your preference. Leave to cook for 5 minutes.
- Add the cocoyam paste in small blobs into the cooking soup. Allow it to dissolve and thicken the oha soup, add the ogiri, crayfish and smoked fish. Leave to simmer for 3 minutes
- Add washed and chopped Uziza leaves to the soup, allow to cook for a minute then add the Oha leaves. Allow to cook for 2 minutes then turn off the heat till it simmers. Our hot and delicious oha soup is ready to be eaten with preffered swallow.
Remember to order for your food items on https://chopboku.com when making plans to prepare Oha Soup or any other soup or delicacies.
Your review and comments is appreciated after trying out this recipe