OHA SOUP | THE BEST MADE ONE

Oha soup (also known as Ora soup) is a delicacy from the Igbo ethnic group of southeastern Nigeria. Named after its key ingredient the soft, bittersweet Oha leaf that stands out for its tender texture, traditionally torn by hand to preserve its flavour. It was once a dish reserved for special occasions and respected guests and often made with ingredients like cocoyam (Ede) for thickening, palm oil, assorted meats, stockfish, and sometimes snails. Over the years, its rich taste and nutritional value have made it popular across Nigeria and among the diasporas. Today, Oha soup remains a symbol of Igbo culinary heritage, shared from generation to generation.

I have listed the ingredients for you. Watch the video and follow the process to achieve a banging Oha soup. Happy Cooking!

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OHA SOUP | THE BEST MADE ONE

Recipe by Popessa

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 Bunches Fresh Oha leaves (use dried one if you can’t get fresh ones)

• 1 Bunch Uziza Leaves (You can use dried ones or Uziza seeds)

• 700g Goat Meat

• 300g Shaki (cow tripe)

• 300g Stock Fish

• 400g Smoked Catfish

• 6 Medium Cocoyam (Ofor, Achi, Yam/potato/cocoyam flour)

• 2 Tbsp Ground Crayfish

• I large Tin Banga (Palm nut extract)

• 3 Stock Cubes Stock cubes

• 1 large Onion

• ½ Tbsp Ogiri

• 6 Scotch Bonnets (please use according to your heat tolerance)

• Salt to taste

Directions