Authentic Nigerian Oha Soup
A deeply satisfying and aromatic Nigerian soup featuring tender oha leaves, a rich cocoyam-thickened broth, assorted meats, and smoked fish. This hearty soup is a true taste of West African comfort.
Ingredients
- •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
- •1-2 pieces Habanero pepper (finely chopped or pounded, to taste)
- •to taste Salt
- •4-5 cups Water
Instructions
- 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.
Time: 20 min - 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.
Time: 30 min - 3.
Once the meats are tender, add the palm oil to the pot. Stir well and bring to a gentle simmer.
Time: 3 min - 4.
Add the crayfish powder, pounded habanero pepper, ogiri (if using), and the flaked smoked fish to the pot. Stir everything together.
Time: 2 min - 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.
Time: 7 min - 6.
Taste and adjust seasoning with more salt or pepper if needed.
Time: 1 min - 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.
Time: 3 min - 8.
Remove from heat immediately. Serve hot with your favorite 'swallow' such as fufu, eba, pounded yam, or semolina.
Time: 1 min
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!
Recipe from TheCookbook.ai
Created by Abdulrasheed Wikoyat