To prepare Oha Soup, a traditional Nigerian delicacy originating from the Igbo tribe and known for its distinctive flavor and aromatic scent, follow these steps:

Ingredients:
- Oha leaves (substitute with spinach if unavailable)
- Assorted meats (beef, goat meat, or chicken)
- Stockfish and/or dried fish
- Palm oil
- Cocoyam paste or Ofor (thickener)
- Ground crayfish
- Ground pepper
- Seasoning cubes
- Salt
- Periwinkle (optional)
- Water

Instructions:

1. Prepare the Meats and Fish:
- Wash the assorted meats and fish thoroughly.
- Season with salt, onions, and seasoning cubes.
- Cook the meats and fish in a pot with enough water until they are almost tender. Add stockfish and dried fish at this stage.

2. Prepare the Cocoyam Paste:
- Peel and boil the cocoyam until soft.
- Pound the cooked cocoyam into a smooth paste. Alternatively, use ofor as a thickener.

3. Cooking the Soup:
- In a separate pot, heat palm oil and add sliced onions.
- Add ground crayfish, ground pepper, and seasoning cubes. Stir well to combine.

4. Incorporate the Cocoyam Paste:
- Add the cocoyam paste or ofor to the pot, stirring continuously to avoid lumps.
- Allow the mixture to cook for a few minutes to thicken the soup base.

5. Add Meats and Fish:
- Transfer the cooked meats and fish (including stockfish and dried fish) into the pot with the soup base.
- Pour in some of the meat stock to adjust the consistency of the soup.
- Stir well to ensure the flavors blend.

6. Prepare the Oha Leaves:
- Wash the oha leaves thoroughly and slice them thinly. If using spinach, chop it finely.

7. Incorporate the Oha Leaves:
- Add the sliced oha leaves (or spinach) to the pot.
- If using periwinkle, add it at this stage.
- Stir gently to combine the leaves with the soup without overcooking them.

8. Adjust Seasoning and Simmer:
- Taste the soup and adjust the seasoning with salt or additional seasoning cubes as needed.
- Allow the Oha Soup to simmer for a few more minutes to let the flavors meld together.

9. Serve and Enjoy:
- Once ready, serve the hot and aromatic Oha Soup in bowls.
- Oha Soup is typically enjoyed with fufu, pounded yam, or any preferred swallow for a delightful and satisfying meal experience.

Oha Soup is a flavorful and nutritious dish that showcases the rich culinary heritage of the Igbo people. The combination of tender meats, fish, aromatic spices, and fresh oha leaves creates a delicious and comforting soup that is sure to be a favorite at any dining table.

You definitely don’t substitute with spinach if you can’t buy oha where you live.

you forgot to add Ogiri, very important

Ogeawesome:
you forgot to add Ogiri, very important

Maybe they’re not from Anambra State. Imo and Abia Igbos don’t cook with ogiri.

What business does Oha soup has with frying methods?

SenatorCharles1:
To prepare Oha Soup, a traditional Nigerian delicacy originating from the Igbo tribe and known for its distinctive flavor and aromatic scent, follow these steps:

Ingredients:
- Oha leaves (substitute with spinach if unavailable)
- Assorted meats (beef, goat meat, or chicken)
- Stockfish and/or dried fish
- Palm oil
- Cocoyam paste or Ofor (thickener)
- Ground crayfish
- Ground pepper
- Seasoning cubes
- Salt
- Periwinkle (optional)
- Water

Instructions:

1. Prepare the Meats and Fish:
- Wash the assorted meats and fish thoroughly.
- Season with salt, onions, and seasoning cubes.
- Cook the meats and fish in a pot with enough water until they are almost tender. Add stockfish and dried fish at this stage.

2. Prepare the Cocoyam Paste:
- Peel and boil the cocoyam until soft.
- Pound the cooked cocoyam into a smooth paste. Alternatively, use ofor as a thickener.

3. Cooking the Soup:
- In a separate pot, heat palm oil and add sliced onions.
- Add ground crayfish, ground pepper, and seasoning cubes. Stir well to combine.

4. Incorporate the Cocoyam Paste:
- Add the cocoyam paste or ofor to the pot, stirring continuously to avoid lumps.
- Allow the mixture to cook for a few minutes to thicken the soup base.

5. Add Meats and Fish:
- Transfer the cooked meats and fish (including stockfish and dried fish) into the pot with the soup base.
- Pour in some of the meat stock to adjust the consistency of the soup.
- Stir well to ensure the flavors blend.

6. Prepare the Oha Leaves:
- Wash the oha leaves thoroughly and slice them thinly. If using spinach, chop it finely.

7. Incorporate the Oha Leaves:
- Add the sliced oha leaves (or spinach) to the pot.
- If using periwinkle, add it at this stage.
- Stir gently to combine the leaves with the soup without overcooking them.

8. Adjust Seasoning and Simmer:
- Taste the soup and adjust the seasoning with salt or additional seasoning cubes as needed.
- Allow the Oha Soup to simmer for a few more minutes to let the flavors meld together.

9. Serve and Enjoy:
- Once ready, serve the hot and aromatic Oha Soup in bowls.
- Oha Soup is typically enjoyed with fufu, pounded yam, or any preferred swallow for a delightful and satisfying meal experience.

Oha Soup is a flavorful and nutritious dish that showcases the rich culinary heritage of the Igbo people. The combination of tender meats, fish, aromatic spices, and fresh oha leaves creates a delicious and comforting soup that is sure to be a favorite at any dining table.

Please Use only Achi as thicker n stop using offor as a thicker to cook for men