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.
see the video below(about 15 to 20 medium sizes)
Dry fish or mangala
of ofor or achi
as an alternative thickener
salt and pepper to taste
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
Igbo Foods, Ofe Ora, Oha soup
Oha Soup Recipe | How to Make Ofe Ora https://allnigerianfoods.com/uha-soup October 11, 2012
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