Ofe Oha (Oha Leaf Soup)
Ofe Oha is a traditional Igbo soup made with fresh oha leaves, cocoyam as a thickener, and assorted meats or fish. It is commonly served with fufu, pounded yam, or other swallows. The soup is known for its rich taste and slightly bitter, aromatic flavor from the oha leaves.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Do not overcook oha leaves, as they lose flavor quickly.
Cocoyam is the traditional thickener; yam can be used as an alternative.
The soup thickens more as it cools.
Adapted from the source recipe's notes.Method
- 01
Wash and cook the assorted meat with onion, seasoning cubes, and salt until tender.
- 02
Add stockfish and continue cooking until soft.
- 03
In a separate pot, cook cocoyam until soft, then pound or blend into a smooth paste.
- 04
Add the cocoyam paste into the meat stock to thicken the soup, stirring well to avoid lumps.
- 05
Add palm oil and allow the soup to cook for 5–10 minutes.
- 06
Add dried fish, ground crayfish, and pepper. Stir and allow to simmer.
- 07
Add ogiri if using, then adjust seasoning with salt and seasoning cubes.
- 08
Finally, add the sliced oha leaves and stir gently.
- 09
Allow to simmer for 3–5 minutes (do not overcook the leaves to preserve flavor).
- 10
Remove from heat and serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Iwuala Lucy; view original image record .
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