Why You’ll Love This Recipe
Oha Soup is packed with rich, complex flavors that combine savory, earthy, and spicy notes. The combination of Oha leaves, meat (often beef, goat meat, or chicken), and the flavorful broth creates a deliciously hearty meal. It’s comforting and satisfying, and it’s a great dish to serve at gatherings or for a traditional Nigerian meal. This soup is also naturally gluten-free, making it a great option for various dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Oha leaves (fresh or frozen)
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Goat meat, beef, or chicken (cut into pieces)
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Stockfish (optional)
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Dried fish (optional)
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Palm oil
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Yam (for thickening)
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Ground crayfish
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Ground pepper (or scotch bonnet)
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Onions (optional)
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Seasoning cubes or powder
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Salt to taste
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Water
Directions
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Prepare the Meat: Wash the goat meat, beef, or chicken and place in a pot. Add onions (optional), seasoning cubes, and salt. Add water and cook until tender.
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Prepare the Yam Thickener: Peel and cut the yam into small cubes. In a separate pot, boil the yam until soft. Then, mash it with a little water until smooth. This will be used to thicken the soup.
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Make the Broth: In the pot with the cooked meat, add the stockfish, dried fish (if using), and ground crayfish. Pour in some water to create the soup base. Bring to a boil.
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Add Palm Oil: Stir in the palm oil and ground pepper (or scotch bonnet) for spiciness. Allow the soup to simmer for about 10 minutes.
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Add Yam Paste and Oha Leaves: Add the mashed yam paste to the soup to thicken it. Stir well to incorporate. Finally, add the Oha leaves and cook for another 5–10 minutes. The Oha leaves should retain their vibrant green color and remain slightly tender.
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Taste and Adjust: Check for seasoning and adjust with salt or additional seasoning cubes if needed. The soup is now ready to serve.
Servings and timing
This recipe makes about 4 to 6 servings and takes approximately 1 hour to prepare and cook.
Variations
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Vegetarian Version: Substitute the meat with more vegetables like mushrooms or tofu, and use vegetable stock.
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Extra Spice: Increase the amount of scotch bonnet pepper or add chili peppers for more heat.
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Meat Combination: Use a mix of goat meat, beef, and chicken for a more diverse meat base.
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Thickening Alternatives: You can use cocoyam or okra to thicken the soup if you don’t have yam.
storage/reheating
Oha Soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well, allowing it to be kept for up to 2 months. To reheat, simply warm it on the stove or in the microwave, adding a little water if the soup has thickened too much in storage.
FAQs
What are Oha leaves?
Oha leaves come from the Oha tree, which is native to southeastern Nigeria. The leaves are tender and have a slightly bitter taste, which makes them a key ingredient in the soup.
Can I use frozen Oha leaves?
Yes, frozen Oha leaves are a great alternative when fresh leaves are unavailable.
What meats are best for Oha Soup?
Goat meat, beef, and chicken are commonly used. You can also add stockfish and dried fish for extra flavor.
How can I thicken the soup if I don’t have yam?
You can use cocoyam or even ground dried corn or semovita to thicken the soup.
Can I make Oha Soup vegetarian?
Yes, you can substitute the meat with vegetables like mushrooms, tofu, or eggplant, and use vegetable broth as the base.
What is the best accompaniment for Oha Soup?
Oha Soup is typically served with pounded yam, fufu, or eba, but you can also pair it with rice for a different variation.
Can I adjust the spiciness?
Absolutely! You can adjust the level of heat by adding more or less scotch bonnet pepper or omitting it entirely.
How do I store leftover Oha Soup?
Store the soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.
Can I add other vegetables to the soup?
While traditional Oha Soup focuses on the Oha leaves, you can add other vegetables like spinach or bitter leaf, though it will change the flavor profile.
How do I know when the Oha leaves are done?
The Oha leaves should be tender but still vibrant green when cooked. They don’t require long cooking times to avoid losing their texture and color.
Conclusion
Oha Soup is a traditional Nigerian dish that’s packed with deep flavors and hearty ingredients. Whether you’re preparing it for a family meal or a special occasion, this soup brings together tender meat, rich broth, and aromatic spices in a delicious combination. With its vibrant Oha leaves and thick, savory broth, it’s a dish that’s sure to impress and satisfy!
PrintOha Soup
Oha Soup, also known as ‘Ofe Oha,’ is a delicious and hearty Nigerian soup made from the leaves of the Oha tree, combined with a rich, flavorful broth made from meats, fish, and traditional spices. It’s a popular dish in the southeastern regions of Nigeria and is usually served with pounded yam, fufu, or rice. The unique flavor of the Oha leaves makes this soup an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
Ingredients
Oha leaves (fresh or frozen)
Goat meat, beef, or chicken (cut into pieces)
Stockfish (optional)
Dried fish (optional)
Palm oil
Yam (for thickening)
Ground crayfish
Ground pepper (or scotch bonnet)
Onions (optional)
Seasoning cubes or powder
Salt to taste
Water
Instructions
- Prepare the Meat: Wash the goat meat, beef, or chicken and place in a pot. Add onions (optional), seasoning cubes, and salt. Add water and cook until tender.
- Prepare the Yam Thickener: Peel and cut the yam into small cubes. In a separate pot, boil the yam until soft. Then, mash it with a little water until smooth. This will be used to thicken the soup.
- Make the Broth: In the pot with the cooked meat, add the stockfish, dried fish (if using), and ground crayfish. Pour in some water to create the soup base. Bring to a boil.
- Add Palm Oil: Stir in the palm oil and ground pepper (or scotch bonnet) for spiciness. Allow the soup to simmer for about 10 minutes.
- Add Yam Paste and Oha Leaves: Add the mashed yam paste to the soup to thicken it. Stir well to incorporate. Finally, add the Oha leaves and cook for another 5–10 minutes. The Oha leaves should retain their vibrant green color and remain slightly tender.
- Taste and Adjust: Check for seasoning and adjust with salt or additional seasoning cubes if needed. The soup is now ready to serve.
Notes
- Vegetarian Version: Substitute the meat with more vegetables like mushrooms or tofu, and use vegetable stock.
- Extra Spice: Increase the amount of scotch bonnet pepper or add chili peppers for more heat.
- Meat Combination: Use a mix of goat meat, beef, and chicken for a more diverse meat base.
- Thickening Alternatives: You can use cocoyam or okra to thicken the soup if you don’t have yam.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
