Make Oha (Ora) Soup right from your kitchen in the next few minutes? Wondering how to cook Oha Soup or simply put, how to prepare Oha Soup? Get in here for Oha Soup recipes step by step guide.
Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves.
Ora (Oha) Soup is special because the tender ora leaves used in preparing this soup recipe are seasonal unlike their bitterleaf counterpart which can be found all year round.
Oha soup is an Eastern food from Nigeria it’s very delicious and spicy it’s mostly serve with Fufu or Eba.
- Handful of Oha leaves
- 6 Oziza leaves
- 2 ½ cooking spoon of Palm oil or palm kernel nuts
- 10 pieces of Cocoyam
- ½ oz Crayfish
- 8 Snails 1 oz Stockfish
- Ibo land Ogiri (locust beans)
- 250g Assorted meat
- Cow skin (pomo)
- 1 oz Periwinkle
- 6 Yellow peppers
- Boil the palm nut and cocoyam. Allow to soften for 25 minutes.
- Extract the palm nut oil before adding to a thick pan. Allow to heat for 2 minutes with a few slices of onion.
- Peel the back of the cocoyam with your hands. Quickly add in the palm oil to melt, then a small amount of water and pounded yellow pepper.
- Add the crayfish, stockfish, snail, ogiri (locust beans), cow skin (Pomo), periwinkle and seasoning. Allow to cook for 15 minutes.
- Stir and then allow the cocoyam to melt in the soup. Cocoyam serves as a thickener in the soup but if too thick, add some water.
- Add the Oha leaves. Do not chop/slice with a knife but use your hands to tear it into the soup.
- Add the Oziza leaf (you can chop/slice the Oziza with a knife). Leave all to cook for 5mins then stir. Taste the seasoning (adjust according to taste).
- Serve with Fufu or Eba.