How to Prepare Oha (Ora) Soup. Easy Guide

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

Editorial

Oha Soup is delicious and can be prepared easily by follow our how-to-steps in this video.

5 from 1 vote

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Prep Time 30 mins

Cook Time 16 mins

Course Soup

Cuisine Nigerian

Servings 2

Calories 309 kcal

Equipment

• Mortar and pestle for pounding the palm fruits and cocoyam.
• A sieve for processing the palm fruits.

Ingredients

  

1x2x3x

• 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

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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.

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Nutrition

Calories: 309kcal

Keyword oha soup, ora soup

Tried this recipe?Let us know how it was!

Source: My Recipe Joint