Oha soup is an Eastern food from Nigeria. It's very delicious and spicy. It's mostly served with Fufu or Eba.
-Handful of Oha leaves
-6 Oziza leaves
-2 ½ cooking spoon of Palm oil or palm kernel nuts
-10 pieces of Cocoyam
-½ oz Crayfish
-1 oz Stockfish
-Ibo land Ogiri (locust beans)
-250g Assorted meat
-Cow skin (pomo)
-1 oz Periwinkle
-6 Yellow peppers
Step 1: Boil the palm nut and cocoyam. Allow to soften for 25 minutes.
Step 2: Extract the palm nut oil before adding to a thick pan. Allow to heat for 2 minutes with a few slices of onion.
Step 3: Peel the back of the cocoyam with your hands. Quickly add in the palm oil to melt, then a small amount of water and pounded yellow pepper.
Step 4: Add the crayfish, stockfish, snail, ogiri (locust beans), cow skin (Pomo), periwinkle and seasoning. Allow to cook for 15 minutes.
Step 5: Stir and then allow the cocoyam to melt in the soup. Cocoyam serves as a thickener in the soup but if too thick, add some water.
Step 6: Add the Oha leaves. Do not chop/slice with a knife but use your hands to tear it into the soup.
Step 7: Add the Oziza leaf (you can chop/slice the Oziza with a knife). Leave all to cook for 5mins then stir. Taste the seasoning (adjust according to taste).
Step 8: Serve with Fufu or Eba.