Oha Soup
This delicious soup is a Nigerian favorite. It features tender meats, oha leaves, and a rich, thickened broth.
Ingredients
- 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
Instructions
- 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).
Notes
- If you cannot find oha leaves, you can substitute with spinach or kale.
- Adjust the amount of pepper and stock cubes to suit your taste preferences.
- Feel free to add other vegetables like uziza leaves or garden eggs for additional flavor.