- Oha LeavesAbout three handfuls
- MeatBeef, tripe...any kind, any quantity
- FishSmoked or Dried, any quantity
- Palm Oil2 to 3 cooking spoons
- Locust Beans (Optional)Locally called iru or ogiri
- CrayfishTo taste
- CocoyamOtherwise known as taro, and locally called ede. For thickening
How to make Oha Soup
1.Wash the oha leaves, chop and set aside.
2. Wash your meat and fish, add water to a pot and add the meat, a little onions, salt and seasoning cube and boil until it is almost done. Then add the fish and cook both until soft and tender. While this is cooking, boil about 3 pieces of cocoyam until done. Don’t add salt or anything while boiling. Once it is done and soft, pound it until it is completely mashed. The cocoyam will be used to thicken the soup. If you want the soup to be really thick, boil more pieces of cocoyam.
3. Depending on how much stock you have, add about 2 to 3 cooking spoons of palm oil to the stock, and cook for about 3 to 5 minutes, then add the crayfish (ground, about 2 tablespoons), salt, chilli powder(optional) and cook for another 3 minutes.
4. Add the locust beans, about 2 to 3 teaspoons, stir and cook until it dissolves in the stock.
5. Add the mashed cocoyam in balls, stir and keep cooking until the cocoyam dissolves and thickens the stock. At this point you can add more salt or seasoning cubes to taste.
6. When the locust beans and cocoyam is properly dissolved in the stock, add the oha leaves, stir and cook for 2 to 3 more minutes. Your oha soup is ready.
Serve with pounded yam, fufu, eba or any swallow of your choice.
If you want the soup to be really thick, add more cocoyams for thickening.
If you don't have cocoyam, substitute with yam or potato (not sweet potatoes!)