Over years Oha soup remains a great treasure to every Igbo home. The soup took its name after the traditional leaf called oha. Its tree is popularly known for its tenderness and ever-fresh leaves that grow from the stem. It does not have seeds or fruits but only grows from the stem and it is used to prepare the popular and traditional Igbo soup, oha.
There are actually two methods to make Oha soup, first method is with the use of palm oil while the second method is with the use of palm fruits. Which ever method you prefer to use, the ingredient still remains the same. Happily, this soup remains my best.
- 2 bunch of fresh oha leave
- Assorted stocks like goat meat, beef, sharki, kpomo, stockfish, dry fish.
- Pounded cocoyam or yam paste (as thickener)
- Palm oil
- Cray fish
- Pepper (dry & ground)
- Cameroon yellow pepper (to give you nice taste)
- Maggi knorr cube
First cook the cocoyam till its soft. While hot, remove the peels and pound with a mortar to a smooth paste.
While at it you can have your assorted stock boiling in a liter of water, boil the assorted meat till they are well soft, then add the stock fish and seasoned with salt and 1 cube Maggi.
Cover the pot and leave to cook on high heat, add red palm oil to cook with the meat on high heat, then add the cocoyam lumps and cover the pot to allow cocoyam dissolve.
Add pepper, ground crayfish, bitter leaves, and cook for 10minutes.
Add salt to taste and soup is ready!
Serve with Eba, semolina or pounded yam
Fresh oha leaves
Meat (beef or goat meat , sharki, kpomo
Palm fruit (akwu)
Stockfish, dried fish, smoked fish
Maggi knorr cube.
Cook the assorted meat until soft. Have your stocked fish, smoked fish and dried fish washed with warm water, remove it bone and add to the pot containing meat. Cook for 10 minutes and set aside.
Boil palm fruit in water for 20-30 minutes or until soft. Remove from water and pound or mash until chaff is peeled off nuts. Extract the oil by adding hot water and squeezing then filter with sieve.
Pour your pulp or palm fruit extract into the already cooked assorted meat pot. Add ingredients like crayfish, pepper, Maggi knorr cube and salt to taste.
Add the cocoyam thickener bit by bit, allow to cook on high heat for another 15-20 minutes stirring all the time.
Finally add your Oha leaves and cook for 5 minutes and your soup is perfectly ready to be serve with pounded yam or semolina or fufu.
Tip: it is best to pick the oha leaves with hand and break them into small pieces before cooking instead of cutting with knife.