How to Cook Uha soup (Igbo)

Oha (Ora as called by the Anambraian) soup is a native dish prepared in the South Eastern part of  Nigeria. It is a seasonal dish since the Leaves are seasonal unlike the normal Ugu, Bitterleaf and other vegetable leaves in Nigeria. It is a dish every Igbo man will not resist.

Ingredients for Oha (Ora) Soup:

•     Oha leaves
•     8 small cocoyam or you can also use the cocoyam flour where the cocoyam is not available
•     Palm Oil
•     Assorted Beef/Meat
•     Assorted Fish like dry Fish and Stock Fish
•     Pepper, salt and crayfish
•     2 Stock cubes
•     1 teaspoon Ogiri

Steps to take before cooking

1.  Grind your pepper and Crayfish and keep them aside
2. In a situation where you are using thecocoyam, boil until it is soft, you then pound until it is smooth like paste
3. use your hands to pick the Oha leave. Please do not use knive to cut if not it will make the soup to be black.
4. Boil and season the fish, stock and meat you want to use and keep aside.

Direction for cooking

1.  With the Meat, fish, Shaki or any assorted you are using still boiling in the fire, make sure it is properly done.
2. Add your seasoning like the cubes provided to it and allow to boil for 5 minutes depending on the heat. (Maybe Gas or Stove)
3.  Add the pepper, ogiri and ground crayfish and cook for 10 minutes. Add the cocoyam paste or flour and allow to dissolve then the palm oil.
4.  Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. 
5. If the soup is too thick, then you can add little water to your taste but let it not be watery.
6. Add the oha leaves and leave to cook for about 5 minutes. 
7. Add salt to taste, stir and the soup is ready!

After all done, you can serve with serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.