Oha soup is native to the Igbo people of Nigeria. It is similar to bitterleaf soup but instead of bitterleaf, oha leaves are used. Some Igbo dialects call it “ora”.

1. Oha leaves
2. 8 small cocoyams or achi powder (thickener)
3. Palm Oil (3 cooking spoons)
4. Beef or goat meat
5. Stock fish
6. Dry Fish
7. Fresh pepper
8. Salt
9. Crayfish
10. Seasoning cubes

1. Cook your meat with seasoning and set aside. Also cook the stock fish and dry fish.
2. Grind the crayfish and pepper and set aside; wash and cook the cocoyam then peel and pound in a mortar or blend till you have a smooth paste (add a little palm oil to the cocoyam and blend or pound again till the mixture is even).
3. Using your fingers, wash and cut the oha leaves into pieces. This is to prevent the leaves from becoming dark in colour (the leaves become dark when you cut them with a knife).
3. To the pot of meat and fish on the cooker, add a little water (just enough for the quantity of soup you want) and bring to boil. Then add your pepper to taste, seasoning cubes and salt and allow to boil for a few minutes.
4. Add the cocoyam paste (or 3 tablespoons of achi if you are using achi); and leave to cook till all the cocoyam lumps have dissolved. You can add more water if the soup is too thick for you.
5. Add a little palm oil if the soup is a bit whitish then sprinkle your ground crayfish over the oil and stir.
6. Add the oha leaves and leave to cook for about 3 minutes (the pot should be open and you should supervise carefully to avoid over-cooking the leaves).
7. Taste the soup for adjustments. And now, your oha soup is ready! Serve with Eba, Fufu, Pounded Yam or any other thing you desire…chow, chow, chow!


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