Ofe Oha is also called Ofe Ora depending on the dialect, It originates from the South Eastern part of Nigeria.
Oha soup is similar to Ofe onugbu or Banga soup in terms of preparations and in looks. So let's go
INGREDIENTS FOR A FAMILY OF FOUR
*120g Oha leaves (shredded with your hands and washed)
*Stockfish
* Beef
*1 or 2 dry fish
*2 - 3 pieces of uziza leaves sliced and washed(optional)
*Meat stock
*1/4 cup crayfish( coarsely grinded)
*1-1/2 Tbsp ground Cameroon pepper ( alternatively use blended Habanero pepper)
*1 to 2 Tbsp Ogiri Igbo
* 1 cooking spoon of mashed cocoyam
*1 cup of Palmoil
* Salt to taste
PROCEDURES
* Wash and boil meat properly with adequate seasoning (do not cook for long, because it will be cooked again)
* Keep the meat stock for further use
* Turn the meat stock to another pot for boiling, add the crayfish and Cameroon pepper to the boiling stock
*Add in the palm oil and stir.
* Add the Ogiri Igbo to the pot after you have mixed the ogiri igbo with a little water
* In another pot and on another burner, wash and boil the cocoyam until it is soft
* Pound the cocoyam into paste, add a little warm water to the paste to avoid ruining your soup
* Reduce the heat, add the pre-cooked meat again to the stock
* Add the washed stock fish and dry fish
* Pour the dissolved and mashy cocoyam into the soup and stir( this will function as a thickener).
* Check the taste for seasoning and add more salt and seasoning if need be
*As the soup thickens, add the oha and the uziza leaves.
*Stir in, allow to cook for ten minutes more
* Turn off heat ,allow the residual heat to finish up.
NOTE: DO NOT cook for long, this will keep the oha fresh and green looking.
Also, be cautious when adding salt because of the beef stock, because the stock already has some salt and seasoning.
This soup can be enjoyed with any swallow of your choice.
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