Oha soup is a native soup, prepared and eaten by the eastern part of Nigeria. The soup is prepared with Oha leaf, a seasonal vegetable. The soup is prepared the same way Bitterleaf soup is prepared, the only difference is the Oha leaf. The Oha leaf grows only during the dry season
Ingredients
Oha leaf
Coco yam
Palm oil
Stock fish
Dry fish
Meat
Ogiri
Crayfish
Salt to taste
Seasoning cubes
Fresh pepper
Uziza leaf
Procedures
Wash the cocoyam thoroughly.
Put it in a pot, boil it until it's tender.
Remove the peels and with the aid of a mortal and pestle, pound it to a smooth paste.
What is looks like after pounding it
Use hot water to wash the stockfish and dry fish.
Parboil the meat, stockfish and dry fish.
Season the meat very well before parboiling.
Add enough water to cook the soup into the Pot.
Add the cocoyam paste to the pot.
Add palm oil.
Add the grinded crayfish and fresh pepper to the pot.
Add the ogiri to the pot.
Add salt to taste.
Wash and slice the Uziza leaf.
Add the Uziza leaf to the pot.
I added the Uziza leaf on time because it's quite strong.
Stir the soup at interval so that it don't get burnt.
Cover the pot and cook the soup for a while.
Wash and cut the Oha leaf. While washing the Oha leaf, don't squeeze it so that it doesn't get bitter.
When the cocoyam lumps has dissolved perfectly, add the Oha leaf.
Do not stir the soup after adding the Oha leaf, so it doesn't get bitter.
Cook the Oha for 5minutes.
Check for salt, stir and turn off the heat.
Your delicious Oha soup is ready, you can have it with Eba, Semovita, wheat e.t.c.
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