This is a greenish edible leaf which originated from the Western part of Africa.
It is prepared as a soup with other condiments and served with fufu, eba or pounded yam.
Oha soup is a very delicious soup especially when garnished with assorted meat, dry fish and stockfish.
Try cooking it on your own by following the simple steps outlined below and you won't regret it.
- 1 bunch Oha Leaf (sparsely cut)
- 1/2 kg Cocoyam
- 1/4 tsp Ogiri Ugba (local spice)
- A pinch of Salt
- 1 Maggi cube
- 1/2 bunch Uziza leaves (optional)
- 1 tsp grinded Crayfish (optional)
- 2 tsp Redoil
- 1 kg Meat
- 1 Stockfish
- 1 Dry fish
- 1/2 Pepper
- Boil the cocoyam and blend (Set aside)
- Boil the assorted meat and stockfish with salt, spices and maggi
- Wash the dry fish with hot water (set aside)
- Add the blended cocoyam into the boiling meat
- Add grinded crayfish, dry fish, ogiri ugba and red oil (Allow to cook)
- Once the mixture has thickened, add the uziza leaves and simmer for 2 mins
- Add the oha leaves, maggi and salt to taste (cover the pot)
- After 5mins, turn the soup and taste.
- Bring down from fire and serve with garri, pounded yam or fufu
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