Hello guys, today I will be telling you how to prepare Oha soup.
Oha soup is a recipe that is very popular in the eastern part of Nigeria.
It is prepared using assorted meat and fish, Oha leaves which make up the name, grounded ofor which serves as the thickener and lot more ingredients that you will be knowing about soon.
The Oha leaves can be substituted with ukazi or uziza leaves if not available.
I first ate this soup recipe during my service year in Ondo state and it was prepared by a very good friend and corp member. She prepared it and served it with her personal homemade Akpu (fufu).
I must say I fell in love with the soup immediately.
Today, I am able to share this recipe on my website. Thank you Goodness…
I served mine with Pupuru as you can see below.
While preparing this recipe, I used fresh pepper but you can use grounded chili pepper instead.
After adding the ofor powder to my soup mixture, I noticed it got too thick. I had to add some water.
So, I thought I should let you know ofor thickens the soup more, and that a small quantity of it should be used or, you can use achi instead as your thickener.
You can watch the video below for the step by step preparation of Oha Soup.
So, let’s begin cooking.
Ingredients
- Assorted fish: Dry fish and Stock fish
- Kpomo
- 1/2 kilo of meat
- 3 tbls of grounded ofor (thickener)
- 1 1/2 tbls of grounded crayfish
- 1 bunch of Oha leaf
- 10 pieces of Habanero pepper
- 8 pieces of Chili pepper
- 1/2 tsp of grounded uziza seeds
- 1 small mold of ogiri (optional)
- 2 cooking spoon of Palm oil
- 7 Seasoning cubes
- Salt
Oha Soup Preparation
Wash the meat, stock fish, dry fish very well and put in a suitable pot.
Cut the kpomo to required size, wash well and add to the pot.
Add 2 seasoning cubes and a little salt to the assorted in the pot.
Now add water to the level of the assorted in pot and set on heat to cook till the meat is tender.
While you wait for the assorted to get cooked:
Wash and pound the pepper and set aside.
Also cut the Oha leaves and set aside.
Now when the meat is cooked, add the grounded pepper, the ogiri, palm oil, and the Seasoning cubes.
Mix well and allow to boil well till the palm oil mixes well.
Taste to know if the spices are enough. If not, you can add more.
Then add the grounded ofor (or the thickener) to the pot and mix well.
Add the thickener to your required thickness.
Note: some want there oha soup to be a little watery, while others want it thick.
If the soup becomes too thick after adding the thickener, add more water and taste to be sure the spices are okay or if you might need to add more.
Now add the grounded crayfish and mix.
Allow to boil for 15 minutes.
When the time is up, wash and add the Oha leaves to the pot.
Mix and allow to cook for 5 minutes.
Then off the heat and serve.
I served mine with Pupuru as you can see in the picture below.
