Oha Soup
Oha soup is a Nigerian specialty, closely tied to Igbo cooking, built on tender oha leaves in a thick, savory broth. The body comes from two pounded ingredients: boiled palm kernel, strained into a rich liquid, and cocoyam, which dissolves into the pot as a natural thickener. Stockfish, dryfish, kpomo and meat give it depth, while sliced uziza leaf adds a peppery edge at the very end.
Instructions
Put the meat, onion, stock cube and stockfish in a pot and cook for 3 minutes. Cover with water and boil well, then set the pot aside.
Boil the palm kernel in a separate pot of water until soft, then drain it in a colander. Pound it in a mortar and pestle, add a small amount of warm water and mix well. Strain the liquid into the soup pot, then repeat once with a little more water and discard the solids.
Bring the soup back to a slow simmer. Meanwhile, boil the cocoyam until soft, then drain and peel it.
Pound the cocoyam in the mortar with the crayfish and yellow pepper until it forms a thick mixture. Stir it into the soup, which will thicken as it dissolves.
Add the kpomo and dryfish and season with salt to taste. When the soup is almost ready, stir in the oha and uziza leaves, cover and simmer for 2 to 3 minutes. Stir once more and serve hot.
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