Fresh oha soup

Oha soup

Oha (also called ora) soup is a local delicacy of the Eastern Nigeria but somehow, has become popular even beyond the region. The soup took its name from oha tree, which leaf is the primary

ingredient of the soup.

Although the (oha) leaf is found all year round, it is mostly common and cheaper during the dry season. Oha is usually prepared in most homes in Eastern Nigeria.

The nutritional content of the leaf might be minimal but research has shown that the leaf contains vitamins and also aids digestion.

Ingredients:

• 1 bunch oha leaves, shredded

Meat (beef, goat meat)

• Kpomo, cut into pieces

• Stockfish head

• 1 bulb onion

• Uziza leaves, shredded

• 1 cup of periwinkle

• Half cup of crayfish (ground)

• Thickener (achi or cocoyam)

• Dry fish

• Smoked fish (optional)

• Snail (optional)

• Palm oil

• Pepper to taste

• Salt to taste

• Seasoning

Method

Wash, season and cook the meat and snail until it is almost done. Wash and debone the dried fish. Boil the meat. Also add the washed stockfish head and diced kpomo and allow to cook until the meat is well cooked.

Add crayfish, periwinkle, pepper and salt to taste. Also add the palm oil cook for about five minutes before adding the thickener (cocoyam paste or ground achi) and cook for about 15 minutes while stirring at intervals. Then add the washed and deboned smoked fish.

Add the uziza leaf and add the oha leaf a minute after. Cook for another five minutes and the soup is ready.

Serve with fufu or pounded yam or eba.