When it comes to one of the most popular soups in Eastern Nigeria, Oha Soup is undoubtedly one of the first to come to mind.
Ofe Ora, as the Easterners call it, is a delicious delicacy made from Ora (Oha) leaves with coca, egusi, or achi that serve as a thickener.
Like most delicacies in this part of the country, the spices used in the preparation of Oha are delicious and add flavor to the soup. They are also readily available in the market, so you can start cooking right away.
Ingredients
To make your pot of Oha soup at home, you’ll need:
- Oha leaves
- Cocoyam for soup
- Uziza leaves
- Assorted meat (or any variation of your choice)
- Crayfish
- A variety of fish
- Chilli pepper
- Palm oil
- Salt and seasoning cube
How To Prepare Oha Soup
Before cooking the Nigerian Oha soup
- Peel the crab and pepper and set aside.
- Wash and cook the korma cocoa until it is tender. Remove the bark and use mortars and pesticides to mix the bark into a smooth paste.
- Use your fingers to cut the Ora leaves into small pieces. This technique is to prevent the vegetables from getting darker. This happens when you cut the plow leaves with a knife.
Cooking instructions
- Boil the shaki (cow tripe), pour the fish and dry fish in 1 liter of water until they are cooked through.
- The first sign of a shaki made is that the cuts will begin to escape on their own.
- Wash the beef and add it to the jar with shaki, etc. And continue to cook. Once the meat is cooked, add 2 basic cubes and cook for 5 minutes.
- Add the pepper, the Igbo ogre and the crab mince and cook for 10 minutes. Add the coconut paste in small pieces then the palm oil.
- Cover the pan and cook over high heat until all the pieces of coconut have melted. You can add more water if you feel the soup is too thick.
- Add the pomegranate leaves (oha) and cook for about 5 minutes.
- Add salt to taste, stir and the soup is ready!
