Some time ago, I enrolled somewhere to upgrade my culinary skills (was serving actually). And on that particular day, I was served a dish that I will never forget (sounds magical). It is none other than Oha soup, also called Ora soup. Trust me, it’s so delicious and I bet after reading this article you’ll go make one for yourself and your family.
This native delicacy comes from the eastern part of Nigeria (The Igbos) and is made with the following ingredients:
- Beef (or any protein of your choice)
- Stock fish
- Smoked fish
- Ground crayfish
- Periwinkle (optional)
- Palm oil
- Fresh or ground pepper
- Soup thickeners (cocoyam/achi/ofor)
- Oha leaves (chopped or shreded)
- Uziza leaves (chopped)
- Stock cubes
According to FoodBay, Oha leaves are gotten from the evergreen tree in Africa. The plant is botanically known as Pterocarpus mildraedii. It is rich in fibre, amino acids, potassium, vitamin A, iron, calcium, and antioxidants (compounds that help our body fight against free radicals that cause cancer, diabetes, heart disease, and other diseases).
Alright, let’s move on to preparation
- Prepare and clean beef, kponmo, and stock fish. Put them into a pot and season them. Simmer for 5 minutes, then add a little water, cover, and cook till the meat is tender.
- Cook the cocoyam separately or while the meat is cooking. Remove the cocoyam when ready and pound in a mortar or blend. Cook for 5 to 10 minutes after adding water and palm oil.
- Cook for 5 minutes after adding ground crayfish, pepper, salt, and steamed periwinkle.
- Add the pounded/blended cocoyam paste or achi or ofor (important: before adding achi or ofor to your soup, dissolve it in a little water). Stir frequently to avoid sticking to the pot. Cook for a few minutes. Adjust seasoning if necessary.
- Finally, add your Oziza leaves first, followed by your Oha leaves. Allow for another one or two minutes. Your Oha Soup is ready.
Serve with your choice of swallow (wheat, eba, semovita, pounded yam, garri, or fufu). Bon appetit!
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Have a lovely day.
See you in my next article.
(image gotten from The Guardian Nigeria)