Oha Soup Recipe

Prepare and parboil proteins

Rinse the beef and place in a large pot. Add 750 ml of the hot water, one chopped onion, 1 seasoning cube, 1/2 tsp salt and the whole scotch bonnet pepper. Add stockfish and pomo (if using) in a cheesecloth or directly. Bring to a boil, then reduce to medium-low and simmer, covered, for 40–50 minutes or until the beef is tender. Skim any foam from the surface as it cooks.

About 10 minutes before the beef is done, add the smoked fish so it warms through but does not fall apart excessively. Remove the whole scotch bonnet pepper if you prefer to control heat later.

When the proteins are cooked, remove the beef and stockfish. Break the smoked fish into large flakes and set all proteins aside with 250 ml of the cooking stock reserved. Discard any hard bones from stockfish/pomo but keep their softened pieces for flavor.

Prepare the palm oil base

In a clean pot or the same pot wiped and reheated, warm the palm oil over medium heat until it liquefies and slightly brightens (do not smoke). Add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant.

Add the ground crayfish and ground ogiri/iru, stir for 1 minute to release aroma. Add the chopped onion and sauté until translucent, about 3–4 minutes.

Pour in the reserved 250 ml of beef stock and bring to a gentle simmer. Add the cooked beef pieces, stockfish bits, and other cooked meats back to the pot. Add the remaining seasoning cube, black pepper and taste for salt; add the remaining salt if needed. Simmer together for 5–7 minutes to marry flavors.

Prepare the thickener slurry

In a small bowl, dissolve the achi (or chosen thickener) in 125 ml of hot water, stirring until smooth and lump-free to make a slurry.

Reduce the soup to low heat and slowly pour the thickener slurry into the pot while stirring constantly to avoid lumps. The soup will begin to thicken within 2–3 minutes. If you prefer a thicker consistency, dissolve an additional 1 tablespoon of achi in 50 ml hot water and add gradually.

Add the shredded oha leaves and shredded uziza (if using) to the soup. Stir gently for 2–3 minutes—oha cooks quickly and should remain bright green and slightly tender rather than mushy.

Taste and adjust seasoning. If the soup is too oily, briefly ladle off a little oil from the top. Simmer for another 2 minutes, then remove from heat.

Scoop the desired portion of pounded yam, eba, or wheat onto plates. Ladle hot oha soup over or alongside the swallow. Serve immediately while hot.

Optional: Garnish with an extra sprinkle of ground crayfish or a small torn oha leaf for color.