Oha soup is a delicious meal that originates from the Igbo people of Eastern Nigeria but people of all tribes and backgrounds enjoy it as well.

 

Oha leaves play a major role in the preparation of this tasty soup. Traditionally, the leaves are shredded by hand and not with a knife or any other sharp object. This is because a myth surrounding the making of the soup claims; if you chop the leaves with a knife, the soup will end up bitter.

 

The soup is thickened with cocoyam and is less time-consuming compared to other traditional food. Wondering how to make this delicious soup? See the ingredients and directions below.

Ingredients:

 

• Assorted meats (beef, goat meat, Ponmo, and Shaki are ideal).
• 2 cooking spoon of palm oil.
• 1 bunch of Oha leaves.
• Uziza leaves or 1 teaspoon of ground Uziza seeds.
• 3-4 medium-size cocoyam.
• Smoked fish.
• Stockfish.
• 4 tablespoons of ground crayfish.
• 1 tablespoon of Ogiri (local seasoning).
• 2-3 yellow scotch bonnet.
• Seasoning cube.
• Salt to taste.

Preparation:

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— Soak and wash your stockfish and smoked fish with hot water to remove all traces of dirt, then set aside.

 

— Boil your meat next. You should start with tougher meat like cow leg, Shaki; also add stockfish to this. Add the seasoning cube and salt to taste, leave to cook till soft.

 

— While the meat is boiling, boil the cocoyam with the skin on; do not add salt and boil till it is tender. This should take roughly 20 minutes on medium heat.

 

— When the cocoyams are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender till smooth then set aside.

 

— Blend your yellow scotch bonnet peppers and set aside.

 

— When the meat is soft, add the smoked fish and blended pepper, leave to combine for 5 minutes. You should end up with at least 4 cups of rich stock, if you don’t, add more water and seasoning if needed.

 

— Add the palm oil, crayfish and combine.

 

— Allow to boil for 6-8 minutes or until the oil is fully incorporated into the stock. Then, add the blended cocoyam into the stock, be careful not to add too much. The consistency should be semi-fluid

 

— Taste for salt/seasoning and adjust if necessary.

 

— The cocoyam will dissolve, thickening the soup, leave to fully dissolve and combine for 5-6 minutes, then add the Ogiri (Local seasoning).

 

— Leave for a minute then add the washed and chopped Uziza leaves or Uziza seeds, leave for a minute then add the Oha leaves. Switch the heat off and leave to simmer with the residual heat for 2-3 minutes.

 

 

— Your mouthwatering Oha soup is ready. Enjoy with any swallow of your choice.

 

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