Oha soup is simple to make, and you can be sure that no matter how you make it, it will be excellent.
This recipe is from Nigeria’s eastern region. It’s one of those native Igbo soups that you can’t just forget.
Oha leaves are obtained from an African evergreen tree. The plant’s scientific name is Pterocarpus mildraedii. It provides a variety of nutrients, including fiber, amino acids, calcium, iron, potassium, and vitamin A.
• Beef/ Chicken/lamb/turkey or your preferred protein
• Stock fish
• Smoked fish
• Periwinkle (Optional)
• Ground crayfish
• Palm oil
• Cocoyam or Achi ( Soup Thickeners)
• Oha leaves (cut using a knife or shredding with your fingers)
• Uziza leaves (chopped)
1. Put meat, kponmo and stock fish in a pot, add seasoning and onions, let simmer for 5 minutes, then put a little water, cover and let cook till meat is tender.
2. You can either add cocoyam while cooking the meat so it can cook together to save time or cook the cocoyam separately.
3. When it has cooked properly, add 2 cups of water then add palm oil, allow to cook for about ten minutes. (Remove cocoyam and pound in a mortar or blend using a blender or a food processor)
4. Add ground crayfish, ground pepper, salt and let cook for another seven minutes.
5. Add the blended/ pounded cocoyam paste or achi (before you add achi to your soup, make sure you dissolve it in a little water, if not your soup will cake up). Let the soup cook for about three minutes
6. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha leaves.
7. Let it cook for one minute, then turn off the cooker
8. Your delicious Oha soup is ready.
9. Serve with your preferred swallow (Eba, Pounded yam, Fufu, wheat, etc)
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