Oha soup is a popular soup in Nigeria that originated from the southeastern region of the country. It is made with Oha leaves, which are also known as ora leaves, and can be served with fufu, eba, or pounded yam. This soup is known for its distinct flavor and aroma, and is often considered a delicacy. Here is a step-by-step guide on how to cook Oha soup in Nigeria.
- 2 cups of Oha leaves
- 1kg of meat (beef or goat meat)
- 1 onion
- 1 tablespoon of crayfish
- 1/2 cup of palm oil
- 1-2 cups of meat stock
- Salt and pepper to taste
- Seasoning cubes (optional)
- Ogiri or iru (optional)
- Wash and season the meat with salt, pepper, and any other desired seasonings. Place it in a pot with enough water to cover the meat and let it cook for about 30 minutes or until tender.
- Once the meat is cooked, remove it from the pot and set it aside. Save the meat stock for later.
- Wash the Oha leaves thoroughly and chop them into tiny pieces. Set them aside.
- Dice the onions and set them aside.
- In a separate pot, heat up the palm oil and fry the diced onions until they are translucent.
- Add the cooked meat and crayfish to the pot and stir.
- Add the meat stock to the pot and stir well.
- Add salt, pepper, and seasoning cubes (if using) to taste. If you’re using Ogiri or Iru, add it now.
- Allow the mixture to cook for about 5-10 minutes.
- Add the chopped Oha leaves to the pot and stir well. Reduce the heat and let the soup simmer for about 5-10 minutes.
- Turn off the heat and let the soup cool for a few minutes before serving.
Oha soup is a delicious and nutritious soup that can be enjoyed with a variety of Nigerian staples. With this recipe, you can prepare Oha soup in the comfort of your own home and enjoy it with your family and friends. Remember to adjust the seasoning and spices to your liking, and feel free to add other ingredients such as ugu leaves,(Green Vegetable) cocoyam, or stock-fish.
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