Discover the rich tradition and flavour of Oha Soup: A Nigerian culinary delight

Oha soup (also known as Ora soup) is a traditional and beloved dish in Nigerian cuisine, particularly among the Igbo people in the southeastern part of Nigeria. It’s a rich and flavourful soup made with unique indigenous ingredients.

Oha soup is often prepared for special occasions and celebrations, such as weddings, festivals, and family gatherings. It’s a dish that embodies comfort and tradition.

Here’s a recipe for making a delicious pot of Oha soup:

Ingredients:

Oha leaves: 2 cups (freshly plucked and roughly torn)

Cocoyam: 8-10 pieces (small to medium size)
Palm oil: 2 cooking spoons

Assorted meat: 1 kg (a mix of beef, goat meat, and tripe)

Stockfish

Dry fish

Ground crayfish: 2 tablespoons

Ogiri ugba 1 teaspoon

Seasoning cubes: 3

Yellow pepper 9 pieces (blended)

Salt: to taste

Uziza leaves: 1 handful

Water: as needed

Instructions:

Prepare the ingredients:

Pluck and tear the Oha leaves into smaller pieces.

Do not use a knife to cut the leaves to avoid bitterness.

Peel and boil the cocoyam until soft. Pound into a smooth paste or blend if you prefer.

Soak the stockfish and dry fish in warm water to soften, then clean and debone them.

Season and boil the assorted meat until tender. Use enough water to cover the meat as this will form the base of your soup.

Cook the meat and fish:

In a large pot, add the boiled meat, stockfish, and dry fish. Pour in more water if necessary to create enough broth for the soup.

Add the palm oil and allow it to dissolve into the broth.

Add the ground crayfish, ogiri, blended yellow pepper, and seasoning cubes. Stir well to combine.

Add the cocoyam:

Scoop spoonfuls of the cocoyam paste into the pot.

This will act as a thickener for the soup. Stir and allow it to cook and dissolve, thickening the soup.

Add the uziza leaves if using. Stir well and let the soup cook for about 5-7 minutes.

Finish with Oha leaves:

Finally, add the Oha leaves. Stir gently and allow the soup to simmer for an additional 5 minutes. Be careful not to overcook the Oha leaves to retain their fresh flavour .

Season to taste:

Taste the soup and adjust the seasoning with salt and pepper as needed. Let the soup cook for a couple more minutes, then remove from heat.
Serve:

Oha soup is traditionally served with pounded yam, fufu, or garri. Enjoy your delicious and nutritious Oha Soup.