SOUP RECIPES (OHA OR ORA SOUP)

SOUP RECIPES (OHA OR ORA SOUP)

Ora (Oha) soup is native to the South Eastern  part of Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves. The leaf has a mouth-watering aromatic flavor and the taste is absolutely delectable. It is very special because it only make use of the tender oha leaves.

Ingredients for Ora (Oha) Soup

• 5 small corms cocoyam (mashed)
• Meat of your choice (goat, beef, snail, shaki (cow tripe) etc
• Vegetable: Ora leaves (chopped)         
  
• 3 cooking spoons  of Red Palm Oil
•  Dry Fish and Stock Fish
• Ground crayfish
• Kpomo
• Fresh Chilli pepper, salt (to taste)
• 2 Stock cubes
• 2 cups of perewinkle
• 1 onions (chopped)
• 1 teaspoon Ogiri Igbo (optional)

Fact about the ingredients:

1.     Ora (Oha) is a unique vegetable hence does not have a good alternative.

2.     If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. Ogiri Igbo is optional, it gives Ora Soup a traditional taste.

Before cooking the Oha/ Ora Soup         

1.     Grind the crayfish and pepper and set aside.

2.     Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.

3.     Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.

Cooking Directions              

1.     Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.

2.     Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.

3.     Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.

4.     Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.

5.     Add the ora (oha) leaves and leave to cook for about 5 minutes.

6.     Add salt to taste, stir and the soup is ready!

Serve with Cassava fufu, Amala, Tuwo Shinkafa, Pounded Yam and Eba (Garri)