How To Prepare Oha (Ora) Soup, Step by Step Guide

Oha Soup

Oha or Ora soup is a traditional soup similar to the bitterleaf soup but cooked with ora leaves. Ora (oha) soup is special because of the tender ora leaves used in preparing this soup.



Oha or Ora Soup Ingredients
Ora leaves vegetable

     Corms of cocoyam

3 cooking spoons
Assorted beef
Assorted fish
Palm oil
Dry fish and stock fish
Chilli pepper
Salt and Maggie

Materials Needed
Cooking Pot
Mortar and Pestle
Water
Blender

Method of Preparation
Grind the crayfish and pepper and keep aside

Pound the cocoyam

     Wash and boil the cocoyam corms till it become soft        

Remove the peels and use a mortar and pesle to pound the corms to a smooth paste

Using your fingers, cut the ora (oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in color. This happens when you cut the ora leaves with a knife

Cooking directions
Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done.

First sign of a done shaki is that the cuts will start curling on itself

Wash the beef and add to the pot of shaki etc and continue cooking

When the meat is done, add 3 cubes of Maggie/knorr and cook for 5 minutes

Add the pepper and ground crayfish and cook for 10 minutes

Add the cocoyam paste in small lumps and then the palm oil

Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick

Add the ora (oha) leaves and leave to cook for about 5 minutes

Add salt to taste and the soup is ready to be served with eba, fufu, semolina or amala.