Oha soup originates from the South Eastern part of Nigeria. It is a very traditional soup made with Ora leaves instead of bitterleaf.
Because the soft ora leaves used in this soup dish are seasonal, as opposed to their bitterleaf counterparts, which are available year-round, Ora (Oha) Soup is unique.
Even if the only difference between the two soups is the vegetable, it is difficult to think that one ingredient can have such a significant impact on the recipe.
COOKING INGRIDIENTS
Assorted meats (Beef, goat meat, Ponmo, Shaki)
Palm oil
Oha leaves
Uziza Leaves or ground Uziza seeds
Pounded Cocoyam (Ede)
Smoked Fish
Dry Fish
Stockfish head (Okporoko)
Ground Crayfish
Ogiri
Yellow Scotch Bonnet pepper
Crayfish
Salt to taste
Seasoning cubes
COOKING DIRECTIONS
Wash and add the beef, shaki, kpomo and goat meat into a different pot.
Add the seasoning into the pot, add salt, water, cover the pot and leave to cook for 20 mins.
Add the dry fish, smoked fish, fresh pepper, stockfish and Ogiri.
Cover and leave to cook further in the stock for 5 minutes.
Pour the palm into the pot and bring to a boil.
Scoop spoons full of the cocoyam paste into the boiling soup and leave till it thickens.
Add the crayfish and ground uziza seeds into the pot and leave to cook for 10 minutes
Add the uziza leaves, leave to simmer for one minute before adding the oha leaves.
Leave to simmer for two minutes, then turn off the heat.
Serve with your favourite swallow.
