A quite exciting factor about the Nigerian society is the way her diverse tribes boost of their traditional soups(oha soup and many others). When it comes to food, ethnic groups and culture, Nigeria is undoubtedly a blessed country. Soups are the fundamentals for most Nigerian cuisine and the variety of soups available in Nigeria simply adds to her exceptionality as a Nation. I’m sure you’ll agree!
Home or abroad, Nigerians certainly can’t do without their soups. It’s therefore not surprising to find African shops in almost all foreign countries. Known for their tastiness, Nigerian soups can also be really nutritious depending on how they’re prepared. Reason, healthful green leafy vegetables are the main components of most of these soups.
Oha soup, an indigenous delicacy from eastern Nigeria is one of such soups packed with nourishing goodness. Enriched with phytochemicals, and quality fibre content, Oha leaves also have vital nutrients like amino acids and vitamins A, B and C, calcium, copper, iron, potassium, magnesium and zinc. Oha leaves are known for their anti-inflammatory and antioxidant properties. Some of the health benefits in consuming oha leaves include: reduced risk of major degenerative diseases (heart diseases, osteoporosis, cancer, arthritis etc), aids digestion, lowers blood sugar and high blood pressure.
- 1 bunch fresh oha leaves, washed and finely sliced
- Meat of choice (goat, chicken, beef)
- Onions, diced
- Stockfish (okporoko)
- Dry catfish
- 2 Tbsp Achi (as thickener)
- 1 Cooking spoon Palm oil
- Ground Crayfish
- 1 ½ Tbsps Ground Dry Pepper
- ¼ Tsp ground Cameroon pepper (for its unique taste)
- Ogiri (optional)
- Seasoning cubes
- Salt to taste
Place thoroughly washed meat in pot, add seasoning, salt and onions. Leave to cook for 15-20 minutes. While meat is cooking, wash other ingredients (leaves, dried fish, okporoko, ponmo) and set aside.
When meat is almost soft, add the stockfish, dried catfish and ponmo. You may need to also add more water to increase stock. Leave to bubble for about a minute or two, add palm oil and ground peppers and leave for about 2 minutes. Next, mix ground achi with a bit of water to form paste then scoop into pot of boiling condiment.
As the soup thickens, add in ground crayfish and ogiri. Taste for salt and leave to cook on medium heat for about 10 -15 minutes. Lastly, stir in the Oha leaves and leave to simmer for just about 2 minutes.
Your yummy oha soup is ready. Serve hot with any choice of swallow.
***Swallows are best eaten as lunch. And remember, if watching your waistline, portion control is key. Enjoy!