Oha Soup or Ora (Ibo)or Nkpa soup( Efik ) is made with the oha leaves which has a characteristic aroma and is largely found in the south east of Nigeria. When buying your soup ingredients you will normally find this vegetable in market sections where Ibo women sell cooking ingredients.
I am aware that you can use coco yam or achi to thicken Oha soup. I have opted for achi because of the texture that it gives. Besides achi is a legume with good protein content , another reason I am liking it. Ogiri( fermented oil bean seed) is another ingredient I will not be using just by choice .
Periwinkle is something that I have also taken the liberty to add to this soup. You can opt out using the periwinkle as the traditional recipe does not require this ingredient. So basically I am cooking something close to Ibaba in Efik but with the Ibo twist of Oha soup. But trust me the result will get your family and guests asking for second helpings.
Recipe for making Oha Soup
2 medium bunch oha leaves
8 pieces beef with ‘biscuit’ bone
1medium smoked fish
8 pieces Pomo
2 tablespoon ground crayfish
1 handful Stockfish pieces
2 cooking spoons Palm oil
2 tablespoon Achi
1teaspoon dry Pepper
2 pieces Yellow pepper ( optional)
1 crayfish seasoning tablet
1 beef seasoning cube
2 litres of water
Salt to taste
Method
1, Wash and season the meat with some dry pepper, beef seasoning, and salt.
2, Steam meat until the juice dries up and add more water to cook the meat
3, Add stock fish and pomo , if the pomo soft then add when meat is almost cooked.
4, Pick the Oha leaves and shred with your hands into big shreds. I understand that using knife discolours the vegetable.Rinse and set aside
5, Pour in the water, crayfish, crayfish seasoning, remaining peppers, and bring to boil.
6, Add the palm oil and cook for another 5 minutes. Taste for salt.Remove pot from fire to stop boiling and stir in the ground Achi. Cook for about 5 minutes. The soup will thicken to the right consistency.
7, Lastly add the Oha and cook for 2 minutes and turn off the heat.
8, Serve with garri/ Eba
Tip: To avoid the achi powder from being lumpy in the soup, remove pot from fire and add the achi and stir or mix in cold water and add to the soup
Looks yummy! Please how does one prepare the aidan fruit – uyayak? Do you just throw it in or do you shell it? I’ve never really used it in cooking before so not sure how to use it.
. wow this soup is awesome, thanks for charing. please there is this soup called fisherman soup. i eat it once in jevnik in phc. one friday. do you have any idea about it. it look and taste like stew.
Hi,Joy.Sure you will find the recipe for Fisherman soup or Native soup on my blog. I hope you are referring to the one with lots of sea foods.
good day ma, thanks for all these wonderful recipes. Me and my family now enjoy variety of food and we are closer and happier, you don’t know how many families you have helped.
Please how does one prepare the aidan fruit – uyayak? Do you just throw it in whole or do you shell it and grind the bark or the seeds in it?
Hi, Francesca.
You slice the softer side of the Uyayak from top to bottom. Break into 2 or 3 pieces , rinse to remove dust and drop in soup.
Beautiful recipe. Please see how we shared it in our fruits and vegetables section (Oha leaves) on http://www.ijeshop.com. We hope you like it! 😉