Many people of recent, loves eating foreign food. But they forget one of the most exceptional nigerian delicacy. Below i am going to write about the Oha soup also known as the Ora soup. The Ora (Oha) soup is a native soup to the South Eastern Nigerian. It is a very traditional soup and it is similar to that of the bitterleaf soup but cooked with Oha leaves. Ora (Oha) Soup is a special soup because the tender leaves used in preparing this soup recipe are seasonal and they are unlike their bitterleaf counterpart which can be found all year round and aren’t sweet.
Though it is only the vegetable that distinguishes the Ora Soup and the Bitterleaf Soup, they taste so different that it is hard to believe the difference just one ingredient can make in a recipe.
Ingredients for cooking the Oha soup
Below are ingredients used in the preparation of the oha soup.
Vegetable: Ora leaves
8 small corms cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes best cut, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Chilli pepper, salt and crayfish (to your taste)
2 Stock cubes
1 teaspoon Ogiri Igbo
Notes on the ingredients:
The Ora (Oha) leaf is a unique vegetable hence does not have a good alternative.
You can use cocoyam flour, if you cannot buy cocoyam corms where you live. If you cannot find the both, an alternative to cocoyam flour is potato flour.
The Ogiri Igbo is optional, it gives Ora Soup a traditional taste.
Before Cooking the Oha soup
Blend the crayfish and pepper and set aside.
Wash and boil the cocoyam corms till soft. After Peeling, use a mortar and pestle to pound the corms till its very smooth.
Use your fingers to cut the Ora (Oha) leaves till it’s in tiny pieces. This technique is used to prevent the vegetable from becoming darker in colour. When you cut the leaf with knife it turns dark.
How to Cook It
cook the cow tripe(also known as Shaki), stock fish and dry fish in 1 litre of water till they are well done. First sign of a cooked shaki is that the cuts will start curling on itself.
Wash your meat and add to the pot of shaki etc. and continue cooking. When the meat is cooked, add 2 seasonal cubes and cook for some minutes.
Put your pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Put the cocoyam paste in small lumps and then the palm oil.
Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved.
Add more water if you feel that the soup is too thick.
Put the ora (oha) leaves and leave it to cook for about 5 minutes.
Add salt to taste, stir and the soup is ready!
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