Oha Soup

Oha Soup is widely eaten in the eastern region of Nigeria. 

Ingredients

Pepper

stock Fish

Dry Fish

Beef

Cocoyam

Palm Oil

Uziza

Oha leaves

Ogiri

Procedure

Blend your peppers

Wash your Stockfish and Dry fish in salted hot water

Season and cook your meat.

Wash the sand off your coco yam and place on fire to cook for 20 minutes. The coco yam you should look out for in the market, is the one for making soups. It is sticky and makes the soup come out better.

After the coco yam is cooked, peel off the skin and pound it in a mortar. Add some palm oil in it while pounding.

Slice your Uziza leaves into tiny bits. The Uziza leaves are important in Oha Soup because of the flavour and aroma it gives to the soup.

Finally, use your hands to cut the Oha leaves into pieces.

Place your cooked meat back on fire with some palm oil, and add everything to it except the leaves.
Allow to cook very well, for at least 5 minutes to get rid of the strong aroma of the ogiri. 

Put in your pounded Coco yam which serves as a thickener

Add the Uziza leaves so that the soup can soak up its flavour before you finally put in your Oha leaves. 

Once your Oha leaves are in, allow the soup to cook for 5 minutes, and then it is ready to be served. 

Oha is popularly eaten with garri (Eba) or Akpu.