Ofe Oha (Oha Soup)
Oha Soup is a delightfully tasty dish from Eastern Nigeria.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 500 g Beef precooked
- 800 g Beef foot precooked
- 500 g stockfish precooked
- 200 g tripe precooked
- 1 or 2 dry fish ( cleaned and deboned)
- 120 g Oha leaves (shredded with your hands and washed)
- 2 - 3 pieces uziza leaves sliced (optional but recommended)
- 7 cups Meat stock or water
- 1/4 cup coarsely ground crayfish
- 1-1/2 Tbsp ground Cameroon pepper ( sub with 2 coarsely blended scotch Bonet or habanero pepper)
- 1 to 2 Tbsp Ogiri igbo (1 or 2 wraps)
- 1 Tbsp ground ofo ( sub with 1-1/2 Tbsp Corn starch)
- 1 cup Palmoil
- Salt to taste
Bring meat stock to boil, add crayfish and Cameroon pepper.
Add in the meats and turn heat to low. ( Don't cook meats for too long remember they are already precooked)
Add in the palm oil and stir.
Mix Ogiri with a little water and add to the pot. Then take a cooking spoon of hot liquid from the pot to dissolve the ground ofo. Pour the dissolved mixture into the soup and stir. Taste for seasoning and adjust accordingly.
As the soup thickens, add oha and the uziza leaves. Stir in and turn off heat to allow residual heat finish up. this keeps the oha fresh and green looking.
Enjoy with any swallow of your choice
- Remember the meats are precooked, don't over cook.
- The ground ofo ( mkpuru ofo powder ) must be dissolved in a hot liquid. it would coagulate with cold water and make your soup lumpy.
- If you are using beef stock and not water, be cautious as you add extra salt, remember the stock already has some salt and seasoning whether it is home made or store bought.