Name: Oha Soup
Yield: Serves 6:
Cuisine: Nigerian
Ingredients: 1 kg / 2.2 lb meat (beef, goat, or chicken); ½ tsp salt; 5 yellow ata rodo (Scotch bonnet) peppers; 150 ml / 5 fl oz palm oil; 6 medium-sized cocoyams; 100 g / 3.5 oz ponmo (cow skin); 20 g / 0.7 oz crayfish; 20 g / 0.7 oz dry fish; A handful of oha leaves; 260 g / 9 oz stockfish

Preparation info

Serves
6
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

I am so glad I had my first oha soup experience in the place of its birth—the east. There, I was told that you have to shred the oha leaves with your hand because if you use a knife, it will turn out bitter. Although I strongly believe this to be a myth, it isn’t one I plan to disprove anytime soon.

Origin: Oha soup is native to South-East Nigeria. It is a delicious meal revered by the Igbos not just for its taste but because oha leaves are seasonal, unlike other leaves; it i