Oha Soup Recipe

Pre-cook meats

If using fresh meat, pressure-cook or simmer beef/goat until tender (about 45–60 minutes stovetop or 25–35 minutes in a pressure cooker). Reserve 2–3 cups of the cooking liquid to use as part of the soup stock. Cut meat into bite-size pieces and set aside.

If using pomo, simmer in water until tender (20–30 minutes) and drain. If using dried/smoked fish, rinse, remove bones and break into flakes; soak dried fish briefly to soften if needed.

In a large pot, combine 8 cups of water with the reserved meat cooking liquid (if any) and bring to a gentle boil.

Add the pre-cooked meat pieces, pomo, and flaked smoked/dried fish to the pot. Simmer gently for 8–10 minutes to allow flavors to marry.

In a small skillet, heat 3 tbs palm oil over medium heat until shimmering (palm oil gives an authentic color and flavor; vegetable oil may be used). Add the chopped onion and sauté briefly (2–3 minutes) until translucent but not browned.

Pour the warmed oil and onions into the pot. Add the whole or minced scotch bonnet pepper (add whole if you want less direct heat), the seasoning cubes, 1.5 tsp salt, and 2 tbs ground crayfish. Stir and simmer for 5 minutes.

Mix the 3 tbs achi or chosen thickener with a little cold water to make a smooth slurry (about 3–4 tbs water). Gradually stir the slurry into the simmering soup to avoid lumps. Simmer 5–7 minutes until the soup thickens slightly and the raw taste of the thickener cooks out. Taste and adjust salt or seasoning cube if needed.

If using periwinkle, add now and simmer 3 minutes. Add the additional 1 tbs ground crayfish if using for extra aroma.

Lower the heat to very low. Add the sliced uziza leaves (1 cup) and cook for 1–2 minutes. Finally add the shredded oha leaves (4 cups) and gently stir. Cook for another 1–2 minutes — oha leaves should be wilted but still bright and slightly firm. Avoid overcooking to preserve aroma and texture.

Turn off heat. Adjust seasoning, remove whole pepper if used whole, and allow the soup to rest for 2 minutes. Serve hot with fufu (egusi, pounded yam, garri) or boiled yam/plantain as preferred.