Steps to prepare Oha, the Igbo signature soup  

 

 

Oha Soup is undoubtedly the signature Igbo delicacy that can easily be eaten with fufu, eba, semo or pounded yam. 

 

To start the process in the preparation of this sumptuous soup, you need the following ingredients. 

 

• Oha leaves (as required)
• Cocoa yam (about 15 to 20 medium sizes)
• 2kg Goat meat
• 200 Dry fish or mangala
• 3 seasoning cubes
• 1 cup ground crayfish
• 150 g Stockfish head
• 300 ml Palm oil
• 4 tablespoons of ofor or achi (as an alternative thickener)
• Ogiri (local ingredients)
• Salt and pepper to taste

 

Step 1

Ensure that the cocoa yam you bought is thoroughly washed with just water, then you start cooking. Ensure that you cook until it is soft. You should then peel off the shell and mash with mortar and pestle. 

 

Step 2

Grind crayfish alng with fresh pepper. 

 

Pluck off the Oha leaves from the stem and slice with a kitchen knife.

 

You can choose to shred the leaves with your fingers. But in case you want to slice with a kitchen knife, be sure not to slice too tiny bits.

 

Step 3

Pour hot water over the dry fish and stockfish to soften. Then wash to remove dirt and sand. Remove center bone from the fish and tear the stockfish to smaller bits.

 

Step 4

Parboil goat meat with the necessary ingredients (two seasoning cubes, a teaspoon of salt, allow cooking for 15-25 minutes until it becomes soft and easy to chew.

 

Step 5

Add more water, 6 cups then add red oil (palm oil), fish and stockfish, the ground crayfish and 1 seasoning cube and salt and pepper to taste. Stir and allow boiling. At this point, it should give a good soupy taste (even though it would be watery)

 

Step 6

Then add the pounded cocoa yam. Also, add the ogiri at this point.

 

Step 7

Stir; allow to dissolve before adding oha leaves.

 

Step 8

Stir, taste for salt and allow to simmer for another 3 to 5 minutes and you just made a very delicious Oha soup (ofe ora).

 

Step 9

Serve with eba, fufu or pounded yam.