Oha Soup. Food For The gods
Cuisine: Igbo Kwenu! Iyooooh!
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Oha leaves 3 cups(shredded)
  • okazi leaves ⅓-1/2 of a cup(thinly sliced)
  • Meats 11/2lb
  • 1 dry fish
  • 1 piece of stock fish
  • 4 tbsps. grinded crayfish (divided)
  • 2 tbsps. dry pepper
  • Ogiri 1 2/2tbsp-2tbsps
  • 1 Maggi Cray fish(optional). Any bouillon works
  • ½-1 tbsp. of Ofor or Achi (you may use 1 large cocoyam or ¼ cup of oatmeal) A little goes a long way
  • 2 tbsps. Uziza leaves
  • ¼ and 1tbsp of palm oil or ¼ cup of Palm nut concentrate
  • Salt to taste
  1. wash the meats and put into a pot along with the stock fish. Season with dry pepper, salt, 2 tbsps. of the crayfish and the Maggi crayfish(if using any). Pour water to the level of the meats and cook until tender.
  2. Add more water if needed, check for seasonings and add the palm oil. Let the palm oil cook until it has in cooperated it self finely with the soup. Add the ogiri, the dry fish, the remaining crayfish, the ofor and the Okazi. (Okazi takes time to cook, so it goes in before the oha). Let the pot simmer on medium heat for about 5-10 minutes; then add the Oha and the Uziza and check for seasonings. Simmer for another 5minutes(be careful not to over cook the Oha leaves); then set aside and serve with yam or any swallow of your choice. You may even drink it as a light soup
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/07/oha-soup/