Oha Soup with Semovita

• •2 cups Oha leaves (fresh or frozen) (shredded or chopped)
• •500 Assorted beef (e.g., oxtail, cow foot, lean beef) (cut into desired pieces)
• •200 g Tripe (shaki) (cleaned and cut)
• •1 piece Smoked fish (e.g., mackerel or hake) (flaked, bones removed)
• •1 medium Stockfish (dry cod) (soaked and shredded)
• •4 medium Cocoyam (Ede) (boiled, peeled, and pounded into a smooth paste)
• •1 cup Palm oil
• •2 tbsp Crayfish powder
• •1 tsp Ogiri Igbo (fermented locust bean paste) (optional, but adds authentic flavor)
• •1 pieces Habanero peppers (finely chopped or blended, to taste)
• •2 pieces Seasoning cubes (Maggi/Knorr)
• •to taste Salt
• •4 cups Water (for Semovita)
• •1 cups Semovita flour (plus 1/2 cup for slurry)

Instructions

1. 1

   Prepare the Meats: Wash the assorted beef and tripe thoroughly. Place them in a pot, add one seasoning cube and a pinch of salt. Add enough water to cover the meats and bring to a boil. Cook until the meats are tender (this may take 30-45 minutes depending on the cut). Set aside the cooked meats and reserve the stock.

2. 2

   Prepare Cocoyam Paste: While the meats are cooking, boil the cocoyams until very soft. Peel them and pound them into a smooth paste using a mortar and pestle, or blend them with a little water until smooth. Set aside.

3. 3

   Prepare Fish & Oha: Soak the stockfish in hot water for 10-15 minutes until soft, then debone and shred. Debone and flake the smoked fish. Wash and finely shred or chop the Oha leaves. Do not mash the Oha leaves to avoid bitterness.

4. 4

   Cook the Soup Base: In a clean pot, pour the palm oil and heat on medium for about 2-3 minutes (do not bleach). Add the chopped habanero peppers, crayfish powder, and ogiri Igbo (if using). Stir-fry for 2 minutes until fragrant.

5. 5

   Thicken the Soup: Add the reserved meat stock (if not enough, add more water) to the pot. Bring to a simmer. Gradually add small balls of the pounded cocoyam paste, stirring constantly to dissolve them and thicken the soup. Let it simmer for 5-7 minutes until the soup thickens to your desired consistency. Remove any lumps of cocoyam that don't dissolve.

6. 6

   Combine Ingredients: Add the cooked assorted meats, shredded stockfish, and flaked smoked fish to the soup. Add the remaining seasoning cube and salt to taste. Stir well and allow to simmer for another 5 minutes, allowing the flavors to meld.

7. 7

   Add Oha Leaves: Finally, add the shredded Oha leaves. Stir gently and allow to simmer for just 2-3 minutes. Overcooking Oha leaves can make them lose their unique flavor and texture.

8. 8

   Prepare Semovita: While the soup is simmering, bring 4 cups of water to a rolling boil in a separate pot. In a small bowl, mix 1/2 cup of semovita flour with 1 cup of cold water to form a smooth slurry.

9. 9

   Cook Semovita: Once the water is boiling, slowly pour the semovita slurry into the boiling water while stirring vigorously with a wooden spoon to prevent lumps. Continue stirring until it thickens. Gradually add the remaining 1 1/2 cups of dry semovita flour, stirring continuously and kneading against the side of the pot until you achieve a smooth, lump-free dough-like consistency. Cover and let it steam on low heat for 2-3 minutes.

10. 10

    Serve: Serve the hot Oha Soup alongside warm, molded balls of Semovita. Enjoy!

Chef's Tips

• 💡For an even richer flavor, you can add dry prawns along with the crayfish.
• 💡If you can't find fresh Oha leaves, frozen ones are a good substitute. Ensure they are fully thawed before use.
• 💡Adjust the amount of habanero pepper to your preferred spice level. You can omit it entirely for a milder soup.
• 💡Molding Semovita into small balls before serving makes it easier for diners to scoop and enjoy with the soup.