This is the best Oha Soup (Ora Soup) recipe we are given you. It is prepared just the way our ancestors prepared Oha Soup (Ora Soup).
Oha Soup can be served with:
- Eba
- Banku
- amongst others.
It can also be served with any Nigerian Fufu or the Low Carb Fufu Meals if you are watching your weight. Share this recipe with anyone that will find it helpful.
Delicious Oha (Ora) Soup Recipe
Equipment
- Mortar and pestle for pounding the palm fruits and cocoyam.
- A sieve for processing the palm fruits.
Ingredients
- A small bunch Ora leaves
- A small bunch uziza leaves
- 800 g Palm fruits (akwu)
- 500 g Cocoyam
- 1.2 kg Beef (ribs)
- 2 pieces dry fish
- 3 pieces stockfish
- 2 tbsp ground crayfish
- 2 tbsp ogiri Igbo
- 3 seasoning cubes
- Yellow habanero peppers or Ose Nsukka to your taste
Instructions
- Soak the dry fish in water and set aside to soften. When soft, clean with a brush, debone and break into pieces.
- Rinse and boil the palm fruits till your can rub the flesh off the nut with your fingers.
- Pound in a mortar till the flesh forms a smooth pulp.
- Rinse the pounded palm fruits in water, sieve to separate the chaff from the concentrate and set the concentrate aside.
- Boil the cocoyam till soft then peel and pound in a mortar till smooth.
- Rinse and cut the ora leaves with your finger tips. Knife cuts turn the leaves dark.
- Rinse and slice the uziza leaves.
- Clean the stockfish with water and a brush, rinse the meat, put these two in a pot, crush the seasoning cubes into the pot, pour water to just cover it and cook till done.
- When the meat and stockfish are done, take out the stockfish, debone and break into pieces and set aside.
- Slowly decant the palm fruit concentrate into the pot of meat taking care not the pour in the sediments at the bottom of the container.
- Add the dry fish, crayfish, yellow habanero pepper and stockfish. Cover and continue cooking.
- When it boils, add the ogiri Igbo and the cocoyam paste in small scoops.
- Cover and cook till the cocoyam dissolves. Stir the bottom of the pot often without disturbing the lumps of cocoyam.
- When all the cocoyam has dissolved, add the oha leaves and uziz leaves. Stir and add salt if necessary and take it off the stove. Transfer to a cool contain immediately so the oha leaves will not overcook and turn dark.
Video
Notes
- If you do not have mortar and pestle, some people told me they use a wine bottle and a pot to pound these.
- See the video below for the quantities of oha and uziza that I used. The exact quantities of some ingredients cannot be adequately stated with numbers.
- If you do not have the yellow habanero pepper, use the red one or even fresh cayenne peppers. The yellow one has a unique flavour that works well with oha soup though.
- I used the seasoning cubes to season the meat. Our ancestors did not use seasoning cubes.
Nutrition
Editorial
We are a group of food enthusiasts and experienced writers who are passionate about all things culinary. From home cooks to professional chefs, our team brings a diverse range of perspectives and expertise to the table. As avid foodies, we are always on the lookout for the latest recipes to share with our readers. We strive to bring our audience fresh and innovative content, whether it's a new twist on an old classic or a spotlight on an up-and-coming food recipe In addition to creating engaging and delicious content, we also prioritize accuracy and attention to detail. We work closely with our writers to ensure that every recipe is thoroughly tested and accurately written, so our readers can have confidence in the instructions and ingredients they follow. At myrecipejoint.com, we are dedicated to bringing our readers the best recipes, and we are constantly looking for new and exciting ways to showcase the world of food to our audience.
