Oha Soup (Ofe oha)
Overview
Oha soup is a traditional Igbo soup from south-eastern Nigeria. It takes its name from the tender, slightly bitter-sweet leaves of the oha tree, which are torn by hand rather than cut. Boiled cocoyam is pounded into a paste and stirred into the meat and fish stock to thicken it. Palm oil, ground crayfish, chilli, ogiri (fermented seeds) and peppery uziza leaves add colour and depth. The soup is eaten with fufu, garri or pounded yam, especially in the rainy season when the leaves are young.
History
Oha is one of the signature soups of Igboland, alongside ofe onugbu and egusi. The oha tree is grown in family compounds, and the soup is closely linked with village cooking and festive gatherings in Anambra, Enugu and Imo states. The leaves are seasonal, and families often make the soup in large pots when they are available. It is also served at weddings and festivals.
Main ingredients
Oha leaves, cocoyam paste, palm oil, uziza leaves, stockfish, assorted meat. The soup is built on meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Fish and seafood soups · More soups from Nigeria
Recipe outline serves 4 · ~80 min
Ingredients
- 1 kg assorted meat (beef, shaki, cow skin)
- 200 g stockfish and dried fish
- 10 small cocoyams, boiled and pounded
- 2 handfuls oha leaves, torn
- a few uziza leaves, sliced
- 150 ml palm oil
- 3 tbsp ground crayfish, 1 tbsp ogiri, chilli, salt
Allergens: Contains: Crustaceans, Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook the meat and stockfish with seasoning until tender.
- Add palm oil, crayfish, chilli and ogiri and bring back to the boil.
- Add the cocoyam paste in small lumps and simmer until dissolved and thickened.
- Add the uziza and oha leaves, cook for 2 minutes and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
