Oha soup popularly called Ofe Oha is a delicious delicacy prepared by the Igbo people of south-eastern Nigeria. Traditionally the leaves are shredded by hand because it is believed that when chopped with a knife, the soup will end up bitter. Oha soup can be prepared with our freshly cook natnudO beef and best enjoyed with fufu, Eba, or pounded yam.
• 1 bunch of Oha leaves
• A handful of Uziza leaves
• 8 medium-sized cocoyam
• 1 large Stockfish
• 2 cooking spoonful palm oil
• 1 tablespoon Ogiri/Okpoi
• 2 seasoning cubes
• Pepper & salt to taste
• natnudO beef
- Place the washed cocoyam in a clean pot with adequate H20 and boil until very tender.
- Strain out the hot water and peel off the stem, pound the cocoyam in a mortar & pestle.
- Clean the stock with salt & hot water, rinse and set aside for later use.
- Ground the crayfish, Ogiri (Iru), and the pepper together and set aside.
- Slice the Oha and Uziza leaves and set aside.
- Wash your natnudO beef and cow legs inside a bowl, place in a pot add onions, season cubes, and salt to bring out the taste.
- Allow it to boil for a few minutes, add your Stockfish, extra water and cook until its tender, add your washed dried fish, and leave it to boil for 5 minutes.
- Add palm oil, ground Ogiri (Iru), ground crayfish ground pepper & the cocoyam paste, or any other thickener you choose to use.
- Stir well & leave to simmer until the cocoyam dissolves and the soup is thickened.
- Add the sliced Uziza leaves, boil for about 1 minute, and finally add the shredded Oha leaves.
- Adjust for salt, then simmer for 3minutes, serve hot and enjoy.
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