How To Cook Delicious Oha Soup/ Ora Sou
Oha soup or Ora soup is a native soup of the Igbo tribe of Nigeria, West Africa.
It is one of the most loved soups by the Igbo people which is almost the same as the Onugbu soup/Bitter leaf soup just that different leaves are used though both soups are cooked exactly with the same method and with same ingredients.
Ora or Oha as called by different Igbo dialects is a leaf gotten from a tree mostly found in Igbo total settlements.
Below are the ingredients and items for cooking ora soup.
Ingredients And Items For Cooking Ora soup
- Ora/ Oha leaves.
- Ogiri (fermented oil beans).
- Palm Oil.
- Seasoning (Maggi).
- Meat or Fish/ both.
- Okazi leaves (optional).
How To Cook Oha Soup/ Ora Soup.
Cook the meat or fish or both and keep aside with the water.
Cook the cocoyam until soft, peel and pound to fine texture alongside crayfish and pepper.
Pour back the cooked meat and fish water into the cooking pot and add the pounded cocoyam in it and start cooking.
When the cocoyam starts fuming up the pot top, add palm oil to settle down the fume and cook for about 20 minutes, remember to always stir the soup to avoid burning.
Add the ogiri (fermented oil beans) and cook for about 5 minutes.
Add Maggi seasoning to taste and cook for about 1 minute, then add salt to taste.
Put the meats.
If using okazi leaf, cut to your preferred size and add in the soup and cook for about 2 to 3 minutes.
Add the fishes.
Finally, add the Oha/ Ora leaves and cook for an extra 3 to 5 minutes and the Oha/ Ora soup is ready. You might need to cut the oha leaves a little bit depending on your choice and size of the leaves.