Let’s show you How to Cook Delicious Nigerian Oha Soup.
Oha Soup is a recipe mostly cook in the South-Eastern part of Nigeria. No wonder the Imo people call it Ofe Owerri because the soup is not prepared with anyhow ingredients.
This soup is traditionally recognized in Igbo land, Is a soup of the forefathers. The oha leaves are seasonal leaves, unlike bitter leaf that is common in the market.
The ingredients used in this delicious soup are the same as the bitter leaf; the only difference is the leaves of oha leaf and bitter leaf.
Ora Soup and the Bitterleaf Soup taste so different that it is hard to believe the difference just one ingredient can make in a recipe.
Ingredients for Nigerian Oha Soup
- Oha leaves
- Uziza leaves
- 9 small corms cocoyam
- 3 cooking spoons Red Palm Oil
- Assorted Beef: Includes best cut, shaki (cow tripe)
- Assorted Fish: Dry Fish and Stock Fish
- Chilli pepper, salt, and crayfish (to taste)
- 2 Stock cubes
- 1 teaspoon Ogiri
Before you cook the Nigerian Ora Soup
- Blend the crayfish and pepper set them aside.
- Wash and boil the cocoyam corms till soft. Remove the peels, use a mortar and pestle to pound the corms to a smooth paste, or use a blender if you don’t have a mortar.
- Dice your Uziza leaf, using your fingers, cut the Oha leaves into tiny pieces. This method is to prevent the vegetable from becoming darker in color. This usually happens when you cut the oha leaves with a knife.
- Boil the shaki (cow tripe), stockfish, and dry fish in 1 liter of water till they are well done. The first sign of a done shaki is that the cuts will start curling on themselves.
- Wash the beef and add to the pot of shaki etc., and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.
- Add the pepper, ogiri, and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
- Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
- Add the oha leaves and Uziza leave to cook for about 5 minutes.
- Add salt to taste, stir, and the soup is ready!
Best eaten with Fufu (cassava)
