Hey lovelies ❤️
It's your favorite girl @debbie-ese 😍
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In this post I will be sharing with you a soup that is common in the South Eastern part if Nigeria and it is called Oha soup. The major ingredients of the soup is oha leaves and any thickener of your choice. Cocoyam or achi can be used as thickeners. In this recipe I made use of achi but im a fan of both types of thickeners. Achi is a legume that is said to contain high protein in it. I bought the one that has been dried and grounded in the market. Some people have access to the achi seeds and they process it by themselves.
So, let's get down to business.
Ingredients
Oha leaves
Ponmo (Cow skin)
Stockfish
Yellow pepper
Onions
Achi powder
Crayfish
Palm oil
Ogiri (fermented locust bean)
Seasoning cubes
Salt
Step by Step
As always we'd start by prepping our ingredients so as to make the cooking process seamless and fast. First, wash the oha leaves thoroughly with plenty of water, then use your hands to shred them gently into smaller sizes.
It is advisable to shred your oha leaves with your hands instead of cutting with knives to retain the natural flavour and to also prevent bitterness. Set aside.Next, wash your ponmo and stockfish thoroughly before you pour some hot water on it and set it aside.
Next, wash your yellow pepper and onions. Blend it roughly and set aisde too.
Then, in a warm water, pour in your achi powder and mix it until it forms a smooth paste. Set aside.
Now, in a pot add some water, add in your stockfish, ponmo, some sliced onions and season it to your taste. Cook until your stockfish and ponmo is soft.
Afterwards, add the yellow pepper , crayfish and onions you blended earlier. Then pour in your palm oil.
Cover the pot and allow to cook for about 10 minutes under meduim heat.
Next, gently pour in the achi that you mixed with some water earlier on and cook for about 5 minutes and be sure to stir it at intervals so that it won't form lumps.
The purpose of the achi is to give the soup a rich thick consistency and also some natural flavor that is often attributed to traditional soups.
If your soup is getting to thick after adding the achi you can add some water or meat stock if you have any.
Next add your Ogiri into the pot and give it a good mix. Ogiri adds flavor to the soup as well.
Then add the oha leaves that you have shredded and stir your soup.
At this point you can taste your soup and add seasoning cubes or salt if needed.
- Your soup is ready to be served with some fufu, semovita, eba , pounded yam and so on.
Thanks for your time and see you in my next one.
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