Oha Soup

5 from 2 votes

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. Enjoy a filling meal with a smooth log of pounded yam or fufu.

Prep Time10

Cook Time59

Total Time1 9

Course: Dinner, Lunch

Cuisine: african

Servings: -8 people

Calories: 557kcal

Author: Maureen Celestine

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.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition