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Oha Soup Recipe

Oha soup
photo: proveg

You are in for a treat, my friend! This Oha Soup recipe will transport you to the heart of Nigeria with its rich flavors and vibrant colors. This soup is a staple in many Nigerian homes, and once you taste it, you’ll understand why. Let’s dive in and create this culinary masterpiece together!

Utensils You Need

Here are the tools you’ll need to whip up this delicious Oha Soup:

  1. Large pot
  2. Cutting board
  3. Sharp knife
  4. Mortar and pestle or food processor
  5. Wooden spoon or spatula

The Recipe

Oha soup

Oha Soup

This delicious soup is a Nigerian favorite. It features tender meats, oha leaves, and a rich, thickened broth.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Nigerian
Servings 8 servings
Calories 400 kcal


  • 2 pounds assorted meats beef, goat meat, or assorted meat cuts
  • 1 pound cocoyam peeled and cut into chunks
  • 2 cups chopped oha leaves
  • ½ cup palm oil
  • 1 medium onion chopped
  • 2 tablespoons ground crayfish
  • 1 tablespoon ground pepper
  • 1 teaspoon ogiri Igbo fermented locust beans
  • Salt to taste
  • Stock cubes to taste optional
  • Water or stock as needed


  • In the large pot, place the assorted meats and add enough water to cover them. Bring to a boil, then reduce heat and simmer until tender. You may add a few cubes of stock.
  • While the meat is cooking, cook the cocoyam chunks until soft. Drain and pound or blend into a smooth paste. Set aside.
  • In a separate pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
  • Stir in the ground crayfish and pepper. Cook for about 2 minutes, stirring constantly.
  • Add the cooked meats and their broth to the pot. Stir in the cocoyam paste and ogiri Igbo.
  • Gently stir in the chopped oha leaves. Reduce heat and simmer for 10-15 minutes, or until the soup thickens.
  • Season with salt and additional stock cubes (optional) to taste.
  • Serve your Oha Soup hot with your favorite swallow (pounded yam, fufu, or eba).


  1. If you cannot find oha leaves, you can substitute with spinach or kale.
  2. Adjust the amount of pepper and stock cubes to suit your taste preferences.
  3. Feel free to add other vegetables like uziza leaves or garden eggs for additional flavor.
Keyword assorted meats, cocoyam, Nigerian cuisine, oha soup

Cook method: Stovetop

Season: All

Alternative Ingredients

If you don’t have all the ingredients, don’t worry! Here are some substitutions you can make:

CocoyamTaro root, potato starch, or plantains
Oha leavesSpinach, kale, or collard greens
Palm oilVegetable oil or coconut oil
Ogiri IgboFermented soybeans or miso paste

What to Serve with Oha Soup

You can pair this delicious Oha Soup with the following:

  • Pounded yam
  • Fufu
  • Eba
  • Amala
  • Semolina

Frequently Asked Questions

Can I use frozen oha leaves?

Yes, you can use frozen oha leaves for this recipe. Thaw them completely and squeeze out any excess water before adding them to the soup.

What type of meat is best for Oha Soup?

Assorted meats are traditionally used in Oha Soup, including beef, goat meat, and various offal cuts. You can use your preferred combination of meats or choose a single type of meat if you prefer.

Can I make Oha Soup without cocoyam?

Cocoyam is traditionally used to thicken Oha Soup, but you can use other thickeners like taro root, potato starch, or even plantains if you don’t have cocoyam on hand.

Can I make Oha Soup ahead of time?

Yes, you can make Oha Soup ahead of time. It actually tastes better the next day as the flavors meld together. Store it in the refrigerator and reheat it gently on the stovetop when you’re ready to serve.

Is Oha Soup healthy?

Oha Soup is packed with nutrients from the oha leaves and various meats. It’s a good source of vitamins, minerals, and protein. However, the use of palm oil and the richness of the soup make it a dish to be enjoyed in moderation as part of a balanced diet.

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