ora soup is
one of the most popular soup in Igbo land. Oha soup isn’t exactly a go-to kind
of soup because the main ingredient, Oha leaves, is a seasonal
one.Traditionally, the leaves are shredded by hand and not with a knife or any
other sharp object cos rumour has it that if the leaves are chopped with a
knife, the soup will end up bitter.
one of the most popular soup in Igbo land. Oha soup isn’t exactly a go-to kind
of soup because the main ingredient, Oha leaves, is a seasonal
one.Traditionally, the leaves are shredded by hand and not with a knife or any
other sharp object cos rumour has it that if the leaves are chopped with a
knife, the soup will end up bitter.
Ingredients
Oha leaves (as
required)
required)
Cocoa yam
2kg Goat meat
200 g Dry fish
or mangala
or mangala
3 seasoning
cubes
cubes
1 cup ground
crayfish
crayfish
150 g
Stockfish head
Stockfish head
300 ml Palm
oil
oil
4 tablespoons
of ofor or achi (as an alternative thickener)
of ofor or achi (as an alternative thickener)
Ogiri (local
ingredients)
ingredients)
salt and
pepper to taste
pepper to taste
Steps
- Wash the cocoa
yam with just water and start cooking, cook until it is soft. Then peel off the outer back and pound with a mortar and
pestle, the normal traditional way. Set Aside. - Grind crayfish
and fresh pepper. - Pluck off the ora leaves from the stem and shred it into smaller pieces with your fingers.
- Pour hot water
over the dry fish and stockfish to soften then. Then wash to remove dirt and
sand. Remove center bone from the fish and tear the stockfish to smaller bits. - Parboil goat
meat with the necessary ingredients (two seasoning cubes, a teaspoon of salt,
allow cooking for 15-25 minutes until it becomes soft and easy to chew. - Add more
water, 6 cups.Then add red oil (palm oil), fish and stockfish, the ground
crayfish and 1 seasoning cube and salt and pepper to taste. - Stir and allow
boiling. At this point, it should give a good soupy taste - Then add the
pounded cocoa yam.Also add ogiri at this point. - Stir; allow to
dissolve before adding oha leaves. - Stir, taste
for salt and allow to simmer for another 3 to 5 minutes and you just made a
very delicious oha soup (ofe ora). - Serve with
eba, fufu or pounded yam.
