>> How to prepare Oha Soup

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>> How to prepare Oha Soup

Postby wikinaira » Sun Apr 05, 2015 3:00 pm

Oha Soup

Oha Soup

This Igbo delicacy would get you licking your fingers before you start cooking! It also contains healthy vegetables you can enjoy with your choice of swallow.


  • 3 pieces of Cocoyam

  • 1 - 2 handfuls of Oha/Ora leaves

  • 2 wraps of Ogiri

  • 2 pieces of ata rodo - scotch bonnet/habanero pepper

  • 1 1/2 cooking spoons of palm oil

  • Assorted meat

  • 1 piece of Stock fish

  • 1 piece of Smoked fish

  • Uziza leaves for extra flavour - a few leaves or grind a couple of Uziza seeds

  • Beef stock

  • Knorr cube

  • Salt

Preparation Method

  • Season and boil your meats with the stock fish until tender. When you have a sizeable volume of stock that you think will cook the soup, add the blended ata rodo.

  • Put the cocoyam to boil with enough water. Do NOT add salt.

  • Wash and tear apart the smoked fish into bite sized portions

  • Let it boil with the meats until the pepper dissolves thoroughly, turning the stock to a shade of orange then add palm oil.

  • Then add the wraps of Ogiri. Start with one wrap and let it dissolve.

  • Once the cocoyam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the cocoyam until soft, smooth and creamy.

  • Add the cocoyam paste to the stock in balls and let it dissolve to thicken the soup

  • Add crayfish to the stock, which will thicken it further and give it flavour.

  • Then add the Oha leaves. Oha/Ora leaves are not to be chopped with a knife.

  • Give it a stir, add shredded smoked fish, lower the heat further and let it cook for a few minutes. Not too long though, so as to retain its color


Oha Soup

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