Oha Soup (Ofe ora) is one of the most popular delicacies which is native to the people of the eastern part of Nigeria. I really don’t know how to describe the Unique taste of Ora soup but one sure thing I can say is, it is Simply delicious. The only distinguishing factor between Ora and Utazi or bitter leaf soup are the Vegetables used in the preparation. While Other leaves can be found all year round, Ora leaves are seasonal and are mostly available during the dry/harmattan season.
Ofe Oha (Oha Soup)
Oha soup is one of the most popular delicacies which is native to the people of the southeastern part of Nigeria. I really don't know how to describe the Unique taste of Ora soup but one sure thing I can say is, it is Simply delicious.
Ingredients
- • A Large bunch of Oha/ Ora leaves
- • A small bunch of Uziza leaves
- • 1kg Meat (Mutton/Beef ) - cut into big chunks
- • 300g Sharki/ Kpomo (CowHide without the hairs)
- • 300g Tripe
- • 1 medium-sized Dry fish
- • 2 Seasoning cubes
- • Salt - To taste
- • 4 small-sized Pepper (yellow/red Scotch bonnet pepper)
- • 4 small snails
- • 1 medium-sized stockfish- I used the head
- • 1 tsp. Ogiri
- • Aku (Palm kernel liquid) or 2 cooking spoon palm oil
- • 1 cooking spoon Cocoyam “ede ofe”(pounded)
- • 1/2 cup cooking spoon crayfish
- • 1 tbsp ground Uziza seeds “Piper guineese”(mkpuru uziza)
Instructions
Preparation:
Step 1: First, I’d like to say that Palm oil can be substituted for the akwu (palm fruit juice) but to get that original traditional taste and feel, I’d be using palm fruit juice extract (akwu) instead of palm oil. Before you start cooking, Extract the oil from the Aku(Palm kernels) into a large pot then boil till the water evaporates leaving the concentrated aku (palm kernel fruit juice)
Step 2: Rinse and slice the Uziza leaves then set aside. Pick the Oha leaves and shred the leaves with your fingers or slice with a knife.
Directions:::
Step 1: To prepare the soup stock, wash and add the beef/ sharki/ kpomo into a different pot. Crush the seasoning into the pot, add salt, water and cover the pot. Leave to cook for 15mins. Add the dry fish, fresh pepper, snails, stockfish and Ogiri. Leave to cook further in the stock for 5 minutes.
Step 2: Pour the Akwu (Palm kernel liquid) into the pot and bring to a boil. Scoop spoons full of the cocoyam paste into the boiling akwu and leave till it thickens.
Step 3: Add the crayfish and ground uziza seeds “Piper guineese”(mkpuru uziza) into the pot and leave to cook for 10 minutes
Step 4: Next, you add the uziza leaves, leave to simmer for 1 minute before adding the oha leaves. Leave to simmer for two minutes, then turn off the burner. Serve with your favourite swallow.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 298mgSodium: 441mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 72g
Step By Step Preparation:
Step 1: Before making Oha Soup (Ofe ora) there are few things to note. First, I’d like to say that Palm oil can be substituted for the akwu (palm fruit juice) but to get that original traditional taste and feel, I’d be using palm fruit juice extract (akwu) instead of palm oil. Before you start cooking, Extract the oil from the Aku(Palm kernels) into a large pot then boil till the water evaporates leaving the concentrated aku (palm kernel fruit juice)
Step 2: Rinse and slice the Uziza leaves then set aside. Pick the Oha leaves and shred the leaves with your fingers or slice with a knife.
Directions:::
Step 1: To prepare the soup stock, wash and add the beef/ sharki/ kpomo into a different pot. Crush the seasoning into the pot, add salt, water and cover the pot. Leave to cook for 15mins. Add the dry fish, fresh pepper, snails, stockfish and Ogiri. Leave to cook further in the stock for 5 minutes.
Step 2: Pour the Akwu (Palm kernel liquid) into the pot and bring to a boil. Scoop spoons full of the cocoyam paste into the boiling akwu and leave till it thickens.
Step 3: Add the crayfish and ground uziza seeds “Piper guineese”(mkpuru uziza) into the pot and leave to cook for 10 minutes
Step 4: Next, you add the uziza leaves, leave to simmer for 1 minute before adding the oha leaves. Leave to simmer for two minutes, then turn off the burner. And your Oha Soup (Ofe ora) is ready.
Serve Oha Soup (Ofe ora) with your favourite swallow.
42 comments
I love this soup!! Maybe I'll try making it. Maybe 🙂 plus I love ur theme/wallpaper. It's cute
I love this soup!! Maybe I'll try making it… Maybe 🙂
I plan to make just uziza soup one of these days. I'll use this recipe. Thanks for sharing, and your pictures are really good.
Dobby, this looks great! I am learning alot. Keep it up!
Looks SO Delicious!!! My 2nd fav soup! Love Love Love!
thanks mstizzle! you'd definitely luv ora soup…total bliss 😉
awwww!!!thanks Njglitaz!….luv it too 😀
Thanks adhis! 🙂
That would really be nice myne :)…i've neva tried using uziza alone but i'm sure it'd turn out really nice…Thanks a milli 4 d compliment:D
Pls how do I get tЂe procedure of d pounded cocoyam paste called ede
The procedure for preparing cocoyam paste could be gotten by following this link >>> http://dobbyssignature.blogspot.com/2012/09/cocoyam.html#more <<<<….Thanks!
Wow ! the recipe looks very yummy and tempting.Would definitely like to prepare that.Thanks for flagging it !!!
I use ogiri igbo in preparing mine.have u tried using it?this my best soup*yummy*
you'd really love it arina….Thanks 🙂
hmmm!!! i've never tried using ogiri igbo for mine but would definitely try it out. Thanks for the tip Iphy 🙂
Hi, where do you get ingredients (if not in Nigeria)?
Are you based outside Nigeria?
If in US, where do you get ingredients?
Thanks!
Hi ladi! i'm based in Nigeria and i get all my ingredients from the local market.
Presently, i'm compiling a list of food marketers outside nigeria. would inform you once it's ready.
i just made this soup for the first time. It is also the first time i'm tasting it. i didn't eat it with any morsel. scooped it with spoon and really enjoyed it but i didn't blend the cocoyam completely to paste. Now, im worried, if that is okay, eating lumps of the cocoyam. also, i used about 8 tubers with a little portion of oha.
I'm glad you enjoyed it anon 15:10. Since the cocoyam "ede" is mainly used as a thickener, pounding it to a smooth paste makes the meal more palatable especially when taking it with morsels of "Swallow". Also, Since oha soup is a vegetable soup it's advisable to use more oha leaves in the soup. Don't worry, it wont be counted against you since it was your first time making it;).
thanks very much, i have been trying to cook oha soup, since i eat it in my friends house in chicago,, so delicious ….i will try and get all the ingredient this weekend and try it…thank God am in Nigerian now…where i can get all fresh vegetable and fresh assorted meat…
you are so welcome Anon. you'd definitely enjoy it 🙂
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Nicework dobby, i like ur blog
Thanks Anon!
I just made this and it taste great! Thank you, you. Mwah! (I thickened it with achi instead)
i'm glad it turned out fine yetunde :). thanks for the feedback.
Am a Yoruba lady n my fiance is igbo I don't knw any type of igbo soup. Tnx to this blog of yours I will try the soup and perfect it well bfore cookin it for my husband's pple. Tnx Dobby for this ur blog.
Thank you Anon! 🙂
Nice…………..
Thanks emem.
Dobby y dint u add Ogiri igbo to d oha soup? It contributes largely to d sumptuous taste of d soup.
Pls how can i get the english and botanical name of Oha leaf. I seriously wish it could be sent to me from Nigeria cos i have search the whole of sydney but cant find it and cant get it cross the custom if not probably labelled. Pls help.
Would look into it mimi. Once i do, i'd update the page.
Just added…Thanks
Hi, this is so helpful and I'm grateful, God bless you. Please at what point did you add your meat? Didn't find it on the recipe, or can I add my oil to my meat and it's stockand continue the process?
Looks very delicious. Thanks for sharing this great food receipe. 🙂
You're welcome Anuj
Hi Dobby, instead of allowing the water from the palm kernel extract to evaporate, can I use it to cook my meat, as against cooking it separately?
Of course you can. That would save time and energy.
Wow, this brings back memories! My grandma used to make the best Oha soup.