Oha soup, or ofe ora as the Indigenous Ibo people of Nigeria call it, is packed with protein and a copious amount of leafy greens. For a filling meal, enjoy it with a smooth log of pounded yam or fufu.
I’ve been waiting to make authentic Oha soup for a while. I use a simple method with coco yam, but I’d give my left leg for my mum's version, which she makes using achi. She finally joined us in the US after 7 years, and you bet she came prepared with the right ingredients.
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Fresh Oha leaves were on my priority list for items to bring, as they’re hard to find here in the States. She wrapped them nicely, et viola; they remained fresh 48 hours later.
The way we rushed to make this soup, ehn, was like a baby thirsting for her mother's breast milk.
Without further ado, let’s dive right in!
Reasons Why We Love this Oha Soup Recipe
- It’s straightforward to make. The hard part is cooking the protein until it’s tender. If you prefer, use a pressure cooker for the meat to make things move faster. We won swallow, abeg!
- This ora soup complements many “swallows” (dough-like balls made from starchy grains or vegetables), such as eba, fufu (all kinds), semolina, and wheat.
- It’s versatile! You can thicken the soup with either achi, ukpor, or coco yam (a.k.a ede).
- If this recipe excites you, you must try my Nkwobi recipe or efo riro soup; they are worth the rave.
📃Ingredient Description
Here are some of the main ingredients needed to make ora soup:
- Oha leaf: Oha leaves are the edible leaves of an evergreen tree called Pterocarpus mildraedii, found in Africa. They are part of the spinach family and have a strong taste described as earthy, slightly bitter, and peppery. Their powerful aroma adds depth to dishes.
- Achi (Brachystegia Eurycoma) is a flat, rounded seed often used as an emulsifier and thickener in traditional soups. I sometimes buy from an online African grocer like mychopchop.
- Okpei (fermented castor seed): this fermented seed has a distinct umami flavor. Does it stink up the whole place? Yes, but it adds an unforgettable and unique flavor to the soup. Think “kimchi”
- Proteins: I used a combination of oat meat, dried fish (the head), stick fish fillet, baby snail ( a steal from the Asian store, and periwinkle to add texture and richness to the dish. You can omit the snail and periwinkle and still have a delicious ofe ora.
- Palm oil: Palm oil brings a rich flavor, vibrant color, and a creamy texture to soups. It elevates traditional dishes like nkwobi and asaro, making them more flavorful and satisfying.
- Seasonings: crayfish, Cameroon pepper, and stock cubes enhanced the soup's flavor.
💭Variations and Substitutions
💭Variations and Substitutions
- Thickener: as mentioned earlier, ofo, ukpor (Mucuna Sloanei/horse eye bean), or cocoyam paste (taro root) are great substitutes for achi. If using coco yam, be sure to cook it first, then pound it and it in chunks. Ukpor can be used in the same method as achi.
- Protein: Other proteins, such as cow meat, especially beef Chuck, tripe, cow leg, or kpomo (cow skin), can be substituted instead of goat meat.
- Mushrooms: Can’t find snails? Use shiitake mushrooms. If using dried ones, be sure to rehydrate them first before adding them to the soup. They add a distinct flavor.
- Greens: uziza is a great addition to this soup. I prefer using the fresh leaf, as it adds flavor and compliments the fresh Oha leaves.
- Pepper: don’t have Cameroon pepper? Use Nigerian chili pepper instead. Omit the habanero if you don’t like it spicy.
📝Step-by-Step Instructions
Step 1: Cook the seasoned goat meat in water until tender, adjusting the cooking time based on the goat's gender.
Step 2: Heat the dried fish to release its flavor, then remove it from the heat. Pour in the palm oil and achi, and cook until the soup thickens.
Step 3: Gently pour the palm oil, then sprinkle in the achi. You want to work fast stirring in the thickener, as it lumps easily.
Step 4: Incorporate ogiri, stockfish, periwinkle, crayfish, snail, and seasonings. Cook for a few minutes.
Step 5: Reintroduce the dried fish into the pot of soup and stir gently.
Step 6: Add oha leaves, and cook for a few more minutes. Remove from heat, and serve with "swallows" such as fufu, eba, or pounded yam.
👩🏽🍳Maur's Tips
Here are some tips from Mama D to guide you into making the best soup pot:
- Female goats take a while to cook. If you are short on time or don’t have the patience to wait, cook the goat meat in the pressure cooker on Hi for 3 min (natural release) to save time.
- If using dried fish (Kona fish or catfish), it’s best to add it towards the end to avoid it losing its shape and scattering in your pot of soup. Mama D added it earlier for a few minutes to release its flavor.
- Snails are quite pricey, so search for mini snails or escargots instead and enjoy the same great taste.
- Do not chop the Oha leaves with a knife; use your fingers to pull the leaves apart.
- If you want a bigger pot of soup. Add more water or broth and adjust the thickener and seasonings to taste.
📝Recipe FAQS
Oha soup originated from southeastern Nigeria, particularly among the Igbo people.
Yes, Oha soup can be made ahead of time. It often tastes even better after the flavors have had time to meld.
Yes, you can freeze Oha soup for later. Store it in an airtight container; it should keep well in the freezer for up to 3 months. Defrost in the refrigerator overnight or reheat gently to preserve flavor and texture.
Love Soups? Here are more Soup Related Recipes to Try:
Whether you are a seasoned chef, a home cook, or a novice, this simple but flavorful Ora soup will have your guests talking and going for seconds.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Oha Soup
Equipment
- Non-stick large pot or sauce pan
Ingredients
- 1 lb. 11. oz. goat meat 763g
- 10 oz. cooked stock fish 295g
- ½ cup periwinkle
- 6 oz. snail 184g
- ½ cup ground crayfish 31g
- 9 oz. dried fish cleaned (256g)
- 3 habanero peppers, minced or scotch bonnet
- 4 oz. fresh oha leaves picked and rinsed (128g)
- 2 stock cubes preferably Knorr chicken
- 1 tablespoon ogiri
- ½ cup achi
- Cameroon peppers to taste Ghana or chili pepper works
- ½ cup unrefined palm oil
- ½ teaspoon salt or to taste
- water
Instructions
- Add the goat meat, Cameroon peppers, 1 stock cube, salt, and 3 cups of water into a large pot. Cook covered on high heat for 40 minutes. Check for doneness. The meat should be soft at this point. Cook further if needed.Tip: I used female goat meat, so it took longer to cook; if you used male goat meat, you’d need a shorter time.1 lb. 11. oz. goat meat, 2 stock cubes, ½ teaspoon salt or to taste, water, Cameroon peppers to taste
- Add the dried fish, cover, and cook for 3 minutes. Then use a thong to remove the fish.(We introduce the dried fish at this point to add flavor to the soup. The fish will be added a few minutes before the soup is cooked, and we aim to maintain its meaty texture without it scattering all over.)9 oz. dried fish
- Add about 8 cups of water, cover, and bring to a rolling boil for about 3 minutes. Slowly pour in the palm oil and stir it to distribute the oil.water, ½ cup unrefined palm oil
- Sprinkle in the achi and stir immediately to avoid it lumping up.½ cup achi
- Cover and cook for 2 minutes. The soup will begin to thicken at this point.
- Add the ogiri, stockfish, periwinkle, crayfish, remaining stock cube, snail, habanero pepper, and salt to taste (if needed).10 oz. cooked stock fish, ½ cup periwinkle, ½ cup ground crayfish, 3 habanero peppers, minced, 1 tablespoon ogiri, 6 oz. snail
- Reduce the heat to medium-low. If needed, add more water (I added 2 cups) depending on the desired thickness of your soup. Continue to cook for 8 minutes, stirring occasionally.water
- Add the dried fish from earlier, cook for a minute, then add the oha leaves.4 oz. fresh oha leaves
- Cook uncovered for 2 minutes, then remove from heat. Serve with “swallows” of choice, such as fufu, eba, or pounded yam. Allow it to cool before adding it to the storage container.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions)
Notes
- If you're in a rush, you can save time by cooking the goat meat in a pressure cooker for 3 minutes on high.
- Adding dried fish towards the end helps maintain the dish's shape and flavor. For a more budget-friendly alternative, look for mini snails or escargots.
- And remember, use your fingers, not a knife, to separate the Oha leaves.
Naeema says
Thank you so much for this recipe! My Nigerian boyfriend always talks about this soup and I went to google to learn and your recipe popped up. It was so good! he ate it with ebah. I didn't have the peppers you used, so he asked me to use habanero. I didn't have periwinkle either, but it turned out great!
Oge says
Nne this recipe was so good! I got fresh oha leaves from my sister Inlaw and searched google for oha soup. Yours popped up. We enjoyed every last drop. Chai, your mum makes it like my mum. I miss her cooking. Thank you 😊