Oha Soup

Tender oha leaves in a rich, cocoyam-thickened palm-oil broth: an Igbo classic.

Prep 30 min · Cook 75 min · Intermediate · $30.00 CAD

Ingredients

• 800 g Assorted meat and stockfish
• 150 g Dried or smoked fish
• 300 g Cocoyam (thickener)
• 2 cup Oha leaves
• 5 leaf Uziza leaves, sliced
• 0.5 cup Red palm oil
• 3 tbsp Ground crayfish
• 2 Scotch bonnet peppers
• 3 cube Stock cubes
• 1 tsp Salt
• 1 Onion
• 1 tsp Ogiri (fermented oil seed)

Cook it step by step

1. Season and cook the meat
2. Soften the dried fish
3. Boil the cocoyam
4. Peel and pound the cocoyam smooth
5. Build the broth
6. Thicken with the cocoyam
7. Tear in the oha leaves
8. Serve with swallow