Oha soup, also known as ofe ora, is a delicious and popular dish from the Eastern part of Nigeria. This flavorful soup is made with the leaves of the oha tree, cocoyam, and various meats, making it a staple in many Nigerian households. Here’s a step-by-step guide to making authentic Nigerian oha soup.
Ingredients:
– Oha leaves (as required)
– Cocoyam
– Goat meat
– Dry fish or mangala
– Seasoning cubes
– Ground crayfish
– Stockfish head
– Palm oil
– Ofor or achi ( as an alternative thickener)
– Ogiri (local ingredient,)
– Salt and pepper to taste
Step-by-Step Instructions:
1. Cook and pound the cocoyam: Wash the cocoyam with water and boil until soft. Peel off the outer back and pound using a mortar and pestle ¹.
2. Grind crayfish and pepper: Grind the crayfish and fresh pepper together.
3. Prepare the oha leaves: Pluck off the oha leaves from the stem and slice or shred with a kitchen knife.
4. Soften dry fish and stockfish: Pour hot water over the dry fish and stockfish to soften. Then, wash to remove dirt and sand.
5. Parboil goat meat: Cook the goat meat with two seasoning cubes, a teaspoon of salt, and allow cooking for 15-25 minutes until soft.
6. Combine ingredients: Add more water (6 cups), palm oil, fish and stockfish, ground crayfish, and one seasoning cube to the cooked meat. Stir and allow boiling.
7. Thicken the soup: Add the pounded cocoyam and ogiri. Stir and allow to dissolve.
8. Add oha leaves: Stir in the sliced oha leaves and simmer for 3-5 minutes.
9. Serve: Serve the oha soup with eba, fufu, or pounded yam.
Enjoy your delicious and authentic Nigerian oha soup!