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.
[mv_create title=”Ofe Oha (Oha Soup)” key=”10″ type=”recipe”]
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.
