Saturday, 29 September 2012

Oha soup (Ofe Ora)

Oha soup is one of the most popular delicacies which is native to the people of the south eastern part of Nigeria. I really don't know how to describe the Unique taste of Ora soup but one sure thing i can say is, it is Simply delicious. The only distinguishing factor between Ora and Utazi or bitter leaf soup is the Vegetable used in the preparation. While Other leaves can be found all year round, Ora leaves are seasonal and is mostly available during the dry/harmattan season.
• Serves:         4
• Prep time:    30 minutes 
• Cook time:   45 minutes
• Total time:   1 hr 15 minutes
• Meal Type:  Main course, Soup
• Region:        Nigeria


Ingredients:::
•1 medium sized stock fish head 
Sharki/ Kpomo (CowHide without the hairs)
•A small bunch of uziza leaves 
•A Large bunch of Oha/ Ora leaves 
•1 cooking spoon crayfish 
•4 small sized yellow or red Scotch bonnet pepper 
•1 medium sized onion 
• 1 tsp. Ogiri - Optional
•2 Seasoning cubes (Maggi or knorr)
•Salt to taste


Preparation: 
Step 1: First, I’d like to say that Palm oil can be substituted for the aku (palm kernel) liquid but to get that original traditional taste and feel, I’d be using Palm kernel liquid extract (aku) instead of palm oil. Before you start cooking, Extract the oil from the Aku(Palm kernels) into a large pot then boil till the water evaporates leaving the concentrated  aku (palm kernel) liquid

Step 2: Wash and chop the Oha/Ora and Uziza leaves then set aside separately or simply shred the leaves with your hands.    
Chopping the oha leaves
Chopping the Uziza leaves (Akwukwo Uziza)
3. To prepare the soup stock, wash and add the beef/ sharki/ kpomo into a different pot. Chop the onion, scotch bonnet pepper into the pot. Season with maggi & salt then cook for 15mins.

4. Into the pot with palm kernel liquid; pour in the Beef and stock, add the stock fish,Ogiri, dry fish, ogiri, ground uziza seeds (mkpuru uziza) and crayfish then cover the pot. Leave to cook for about 15mins
Adding the stock fish and dry fish
5. Add a Scoop of the pounded cocoyam (ede) into the pot and watch its viscosity as it thickens. If it’s not as thick as you want it to be, add another scoop to get your desired thickness then leave for about 10minutes 

6. Add your chopped Oha/Ora and Uziza leaves into the pot and continue cooking on low heat for about 5minutes 

7. Turn off the burner and serve with any form of "swallow"

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37 comments:

  1. I love this soup!! Maybe I'll try making it... Maybe :)

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  2. I love this soup!! Maybe I'll try making it. Maybe :) plus I love ur theme/wallpaper. It's cute

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    Replies
    1. thanks mstizzle! you'd definitely luv ora soup...total bliss ;)

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  3. Looks SO Delicious!!! My 2nd fav soup! Love Love Love!

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    Replies
    1. awwww!!!thanks Njglitaz!....luv it too :D

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  4. Dobby, this looks great! I am learning alot. Keep it up!

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  5. I plan to make just uziza soup one of these days. I'll use this recipe. Thanks for sharing, and your pictures are really good.

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    Replies
    1. That would really be nice myne :)...i've neva tried using uziza alone but i'm sure it'd turn out really nice...Thanks a milli 4 d compliment:D

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  6. Anonymous10:02 am

    Pls how do I get tЂe procedure of d pounded cocoyam paste called ede

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    Replies
    1. The procedure for preparing cocoyam paste could be gotten by following this link >>> http://dobbyssignature.blogspot.com/2012/09/cocoyam.html#more <<<<....Thanks!

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  7. Wow ! the recipe looks very yummy and tempting.Would definitely like to prepare that.Thanks for flagging it !!!

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    Replies
    1. you'd really love it arina....Thanks :)

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  8. I use ogiri igbo in preparing mine.have u tried using it?this my best soup*yummy*

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    Replies
    1. hmmm!!! i've never tried using ogiri igbo for mine but would definitely try it out. Thanks for the tip Iphy :)

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  9. Are you based outside Nigeria?

    If in US, where do you get ingredients?

    Thanks!

    ReplyDelete
    Replies
    1. Hi ladi! i'm based in Nigeria and i get all my ingredients from the local market.

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  10. Hi, where do you get ingredients (if not in Nigeria)?

    ReplyDelete
    Replies
    1. Presently, i'm compiling a list of food marketers outside nigeria. would inform you once it's ready.

      Delete
  11. Anonymous3:10 pm

    i just made this soup for the first time. It is also the first time i'm tasting it. i didn't eat it with any morsel. scooped it with spoon and really enjoyed it but i didn't blend the cocoyam completely to paste. Now, im worried, if that is okay, eating lumps of the cocoyam. also, i used about 8 tubers with a little portion of oha.

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  12. I'm glad you enjoyed it anon 15:10. Since the cocoyam "ede" is mainly used as a thickener, pounding it to a smooth paste makes the meal more palatable especially when taking it with morsels of "Swallow". Also, Since oha soup is a vegetable soup it's advisable to use more oha leaves in the soup. Don't worry, it wont be counted against you since it was your first time making it;).

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  13. Anonymous3:41 pm

    thanks very much, i have been trying to cook oha soup, since i eat it in my friends house in chicago,, so delicious ....i will try and get all the ingredient this weekend and try it...thank God am in Nigerian now...where i can get all fresh vegetable and fresh assorted meat...

    ReplyDelete
    Replies
    1. you are so welcome Anon. you'd definitely enjoy it :)

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    ReplyDelete
  15. Anonymous5:44 pm

    Nicework dobby, i like ur blog

    ReplyDelete
  16. yetunde6:49 pm

    I just made this and it taste great! Thank you, you. Mwah! (I thickened it with achi instead)

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    Replies
    1. i'm glad it turned out fine yetunde :). thanks for the feedback.

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  17. Anonymous4:23 pm

    Am a Yoruba lady n my fiance is igbo I don't knw any type of igbo soup. Tnx to this blog of yours I will try the soup and perfect it well bfore cookin it for my husband's pple. Tnx Dobby for this ur blog.

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  18. Nice..............

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  19. Dobby y dint u add Ogiri igbo to d oha soup? It contributes largely to d sumptuous taste of d soup.

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  20. Pls how can i get the english and botanical name of Oha leaf. I seriously wish it could be sent to me from Nigeria cos i have search the whole of sydney but cant find it and cant get it cross the custom if not probably labelled. Pls help.

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    Replies
    1. Would look into it mimi. Once i do, i'd update the page.

      Delete
  21. Anonymous3:26 pm

    Hi, this is so helpful and I'm grateful, God bless you. Please at what point did you add your meat? Didn't find it on the recipe, or can I add my oil to my meat and it's stockand continue the process?

    ReplyDelete

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