Oha Soup is a delightfully tasty dish from Eastern Nigeria.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Chichi Uguru
1 or 2dry fish ( cleaned and deboned)
120gOha leaves(shredded with your hands and washed)
2 - 3piecesuziza leaves sliced(optional but recommended)
7cupsMeat stock or water
¼cup coarsely ground crayfish
1-½Tbspground Cameroon pepper( sub with 2 coarsely blended scotch Bonet or habanero pepper)
1 to 2TbspOgiri igbo(1 or 2 wraps)
1 Tbspground ofo( sub with 1-½ Tbsp Corn starch)
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.