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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