How to Prepare Nigerian Oha soup will be explained in this article. Read this if you are a lover of this soup or you want to learn how to cook the soup.
Oha soup is a green leafy vegetable soup made from a leaf called oha. It is common among the Igbos as well as Akwa Ibom people. In Akwa Ibom, oha is called mkpafere.
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It is a very tasty and delicious soup that is mostly enjoyed with pounded yam or cocoyam. This post will show you how to cook jaw-dropping oha soup or afere mkpafere. Note that the Igbos also call oha leaf ora.
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Recipe for oha (ora) soup
- A bunch of oha (ora) leaves
- Cocoyam corms
- Assorted meat
- Fresh fish if you do not want to use meat
- Ponmo or shaki or ikpa
- Palm oil
- Uzazi leaf to add spicy taste
- Seasoning cubes
Note that the uzazi leaf is optional. It has a spicy and peppery taste. Secondly, you can use another thickening agent like achi or egusi if you wish. You can also use cocoyam flour in the absence of fresh cocoyam corms.
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How to Prepare Nigerian Oha soup
Before cook your oha (ora) soup or afere mkpafere, do the following.
- Wash and cut your meat or fish. Season it and steam it.
- Wash and cut the ponmo or kanda or ikpa into small pieces. Add the ponmo to the meat if it is hard.
- Wash and pieces the stockfish. Also, add this to the steaming pot of meat when it is half done.
- Wash and shred the dry fish and add it to the pot when the meat is almost done.
- Blend the pepper and the crayfish separately.
- Use your hand to chop the oha leaves. Using a knife will darken the leaves and give the soup a slightly bitter taste. Wash it lightly after cutting.
- Wash and slice the uziza. You can equally tear the leaves into pieces using your fingers. Peel and wash the cocoyam. Boil it to softness and pound it or use a blender to grind it to a pulp.
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Here are Procedures on How to Prepare Nigerian Oha soup:
- Make sure you have enough water in the meat pot for the quantity of soup you want. If not, add more water to the quantity you want.
- Add palm oil to the pot and let it boil.
- Add the crayfish and the pepper. Also, add the seasoning and salt to taste. Let it cook for about 2 minutes.
- The cocoyam pulp is the next thing to be added. Add it bit by bit and make sure. Do not worry about the lumps, they will melt and disappear when you cover the pot and let it boil.
- Finally, add the oha (ora) leaves as well as the uziza leaves. Stir it and cover the pot. Let it simmer on medium heat for about 2 minutes. If it cooks for too long, the oha leaves will turn brown and some nutritious contents might be lost.
- Confirm that the seasoning is enough. Stir the soup and bring down the pot. Your oha soup or afere mkpafere is ready.
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Serve it with eba, semo, wheat meal, foo foo pounded yam, or any other type of swallow you wish to use.