Oha Soup, more fondly known as Oha!, is a delicacy from Nigeria.
Ora (Oha) soup is indigenous to Nigeria’s south-eastern region. It’s a classic soup that’s similar to bitter leaf soup but made with Ora leaves. Ora (Oha) Soup is unique in that the tender ora leaves used in this soup dish are seasonal, as opposed to their bitter leaf counterpart, which is available all year.
It is often considered a symbol of unity and comfort. Sometimes, it is prepared when there is an important gathering in the family. There is a saying that you have to eat oha soup when it rains.
In recent times, it has become more popular as people have discovered that oha leaves are not only rich in nutrients but also have health benefits such as improving digestion and fighting against infections.
This is because it is nice and hot, so people can stay warm. A common question many people ask is “How Can I make the best Oha Soup?”, so I have decided to share my methods on how to make the best tasting oha soup you can ever have.
Things to consider:
Because ora (Oha) is a unique vegetable, there is no suitable substitute.
If you can’t find cocoyam corms in your area, you can use cocoyam flour. Potato flour is an alternative to cocoyam flour.
Ogiri Igbo is optional, but it adds a classic flavour to Ora Soup.
Before you cook the Nigerian Oha Soup
- Grind the crayfish and pepper and set aside.
- Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms into a smooth paste.
- Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife
Ora (Oha) Soup Ingredients:
8 tiny corms cocoyam ora leaves
3 Tablespoons Red Palm Oil
Beef Assortment: Best cut, shaki (cow tripe)
Fish assortment: dry fish and stockfish
2 cubes of stock
1 teaspoon Igbo Ogiri
Cook the shaki (cow tripe), stockfish, and dry fish in 1 litre of water until tender. The first indicator of a finished shaki is when the cuts curl in on themselves.
Wash the steak and place it in the saucepan with the shaki, etc., to continue cooking. Cook for 5 minutes after adding 2 stock cubes to the meat.
Cook for 10 minutes after adding the pepper, ogiri Igbo, and ground crayfish. Add the cocoyam paste in small chunks, followed by the palm oil.
Cook on high heat, and cover until all of the cocoyam lumps have dissolved. If you think the soup is too thick, add extra water.
Cook for 5 minutes after adding the ora (oha) leaves.
Season with salt to taste, and the soup is ready!
Oha soup is a traditional Nigerian soup made with vegetable oil, onions, garlic, tomatoes, pepper and salt. It can be served with rice or bread.
The taste of Oha soup is influenced by the type of vegetable used to prepare it. The taste also depends on the amount of pepper used in its preparation.
In conclusion, oha soup is a delicious Nigerian delicacy that anyone can prepare at home.
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We’d love to hear your thoughts on our oha soup recipe!
If you have any tips or tricks for making oha soup, or if you have any questions, please share them in the comments section of this post!