Delicious Oha (Ora) Soup Recipe
Oha Soup is delicious and can be prepared easily by follow our how-to-steps in this video.
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
Calories: 309kcal
Tried this recipe?Let us know how it was!
