Oha Soup Recipe | How to Make Ofe Ora
Oha soup is unarguably the most popular soup in Igboland. This recipe is straight forward and I am sure, if you follow it to the end, you will be able to replicate the exact plate of soup above.
Equipment
- Pots
Ingredients
- Oha leaves as required
- Cocoa yam see the video below(about 15 to 20 medium sizes)
- 2 kg Goat meat
- 200 g Dry fish or mangala
- 3 seasoning cubes
- 1 cup ground crayfish
- 150 g Stockfish head
- 300 ml Palm oil
- 4 tbsp of ofor or achi as an alternative thickener
- 1 tbsp Ogiri local ingredients
- salt and pepper to taste
Instructions
- You want to start by cooking and pounding the coco yams (they will be used as thickener for this soup). Just wash with water and boil for 15-20 minutes.
- Peel off the back and pound using a mortar and pestle.
- Slice the oha leaves and pound or grind the peppers and crayfish. Set aside.
- Wash the dried fish and stockfish with hot water and tear them into smaller bits.
- Precook the goeat meat using a teaspoon of salt and 2 seasoning cubes.
- Add 5 cups of water to the cooked meat, then 300 ml (palm oil), fish and stockfish, the ground crayfish and 1 seasoning cube
- Add salt and pepper to taste.
- Stir your soup and allow boiling for 10 minutes.
- Add the pounded cocoyam and ogiri at this point and allow them to dissolve for 10-12 minutes.
- Always stir, you don't want burned soup. :D
- Add the sliced oha leaves. Allow to simmer for 4 minutes.
- Traditionally, oha soup is served with fufu in Igboland, you can also pair with eba or pounded yam