Authentic Nigerian Oha Soup

• •2 cups Oha leaves (finely shredded, about 1 medium bunch)
• •4 pieces Cocoyam (medium size, boiled and pounded into a smooth paste)
• •1 lb Beef (cut into bite-sized pieces)
• •0.5 lb Shaki (tripe) (cleaned and cut into smaller pieces)
• •1 large piece Smoked Fish (deboned and flaked)
• •1 medium piece Dried Fish (stockfish) (soaked and cleaned)
• •0.5 cup Palm Oil
• •3 tbsp Crayfish powder
• •1 tsp Ogiri Igbo (fermented locust beans) (mashed (optional, but highly recommended for authentic flavor))
• •2 pieces Seasoning cubes
• •1 pieces Habanero pepper (finely chopped or pounded, to taste)
• •to taste Salt
• •4 cups Water

Instructions

1. 1

   Wash and boil the cocoyam until very soft. Peel and pound it in a mortar (or blend with a little water) into a smooth, thick paste. Set aside.

2. 2

   Wash the beef and shaki thoroughly. Place them in a pot with 3-4 cups of water, seasoning cubes, and a pinch of salt. Cook until the meats are tender. Add the soaked stockfish about halfway through the cooking time for the meat.

3. 3

   Once the meats are tender, add the palm oil to the pot. Stir well and bring to a gentle simmer.

4. 4

   Add the crayfish powder, pounded habanero pepper, ogiri (if using), and the flaked smoked fish to the pot. Stir everything together.

5. 5

   Gradually add small balls of the cocoyam paste into the simmering soup, stirring continuously. The paste will dissolve and thicken the soup. Allow it to simmer for 5-7 minutes, until the soup reaches your desired consistency. Add a little more water if the soup becomes too thick.

6. 6

   Taste and adjust seasoning with more salt or pepper if needed.

7. 7

   Finally, add the shredded oha leaves. Stir gently and let it simmer for just 2-3 minutes. Overcooking oha leaves can make them lose their vibrant color and texture.

8. 8

   Remove from heat immediately. Serve hot with your favorite 'swallow' such as fufu, eba, pounded yam, or semolina.

Chef's Tips

• 💡For an extra layer of flavor, you can briefly toast the crayfish powder in a dry pan before adding it to the soup.
• 💡If you can't find fresh oha leaves, some African specialty stores sell them frozen. Thaw completely before using.
• 💡To achieve the perfect thickness for your soup, adjust the amount of cocoyam paste. You can add more if you prefer a thicker soup, or a little water if it's too thick.
• 💡Ogiri Igbo is crucial for the authentic taste of Oha Soup. Don't skip it if you want the real deal!