HOW TO MAKE NIGERIAN ORA SOUP (OHA SOUP) ACHI SOUP WITH OHA

How to make Nigerian Ora Soup (Oha Soup) achi soup with Oha


How to make Nigerian Ora Soup (Oha Soup)
achi soup with Oha


Ora soup (Oha) originates from southeast Nigeria. It is a traditional soup like bitterleaf soup but cooked with Ora leaves. Ora (Oha) Soup is unique because the soft ora leaves used to prepare this soup are seasonal unlike their bitter counterparts that are found throughout the year.

  
Although only vegetables separate Ora Soup from Bitter Leaf Soup, their taste is so different that it is hard to believe the difference the same thing can make in the recipe. Other Nigerian Soup Recipes:
 
Ingredients for Ora (Oha) soup.
 

  • Vegetable: Ora Leaves
  •  8 small  corms cocoyam
  •  3 tablespoons of red palm
  •  Assorted beef: including the best cut, shaki (cow tripe)
  • Assorted fish: dry fish and stock fish
  •  chili pepper, salt and crayfish (to taste)
  •  2 stock cubes
  •  1 teaspoon Igbo ogiri

 
Notes on the Ingredients:
 

  •  Ora (Oha) is a unique vegetable, so there is no good alternative.
  • If you can't buy cocoyam corm locally, you can use cocoyam flour. Another alternative to cocoyam flour is potato flour. Find out how to prepare taro flour or potato flour before adding it to your soup at: How to cook Nigerian soup with flour like a chef.
  • Igbo Ogiri is optional, it offers a traditional sweet Ora taste.
  •  

Before cooking Nigerian Ora soup

  •  Grind the crayfish with pepper and set aside.

  •  Wash and boil the cocoyam corms until soft.
    Wash and boil the cocoyam corms until soft.

  •  Remove the peels and use a mortar and pestle to pound the corms into a smooth paste.
    Remove the peels and use a mortar and pestle to pound the corms into a smooth paste.

  • Using your fingers, cut the Ora (Oha) leaves into small pieces. This method aims to prevent food from darkening. This happens when you cut ora leaves with a knife.
    Using your fingers, cut the Ora (Oha) leaves into small pieces

 Watch the video here:


 Cooking Directions:

  • Boil the shark (cow tripe), fish meat and dried fish in one liter of water until well cooked. The first sign of a done sharki is that the cuts will begin to curl on by themselves.
  • wash the beef and put it in the shaki pot, etc. and keep cooking. After the meat is cooked, add 2 stock cubes and cook for five minutes. 
  • Add pepper, Igbo ogiri and ground crayfish and cook for 10 minutes. Add the cocoyam in small pieces and add oil.
  • Cover the pot and cook over high heat until all the cocoyam pieces are melted. You can add more water if you think the soup is too thick. 
  • Add ora (oha) leaves and cook for about 5 minutes.
  • Add salt to taste, stir and the soup is ready! 
  • Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or pounded yam.


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