Oha Leaves Dry 2oz
$4.99
Oha or Ora leave is called African Rosewood in English. It is a very popular vegetable native to the Igbos in Nigeria. It is scientifically called Pterocarpus mildbraedii, and known for its medicinal properties. The Oha plant grows into a huge tree that retains its green leaves throughout the year. Oha soup can be paired with any swallow of your choice.
Description
How to make Oha Soup
Ingredients
• Beef/ Chicken/lamb/turkey or your preferred protein
• Stock fish
• Smoked fish
• Periwinkle (Optional)
• Ground crayfish
• Ponmo
• Palm oil
• Onions
• Cocoyam or Achi ( Soup Thickeners)
• Oha leaves (cut using a knife or shredding with your fingers)
• Uziza leaves (chopped)
• Seasonings
• Salt
• Water/Stock
Preparation:
1. Put meat, kponmo and stock fish in a pot, add seasoning and onions, let simmer for 5 minutes, then put a little water, cover and let cook till meat is tender.
2. You can either add cocoyam while cooking the meat so it can cook together to save time or cook the cocoyam separately.
3. When it has cooked properly, add 2 cups of water then add palm oil, allow to cook for about ten minutes. (Remove cocoyam and pound in a mortar or blend using a blender or a food processor)
4. Add ground crayfish, ground pepper, salt and let cook for another seven minutes.
5. Add the blended/ pounded cocoyam paste or achi (before you add achi to your soup, make sure you dissolve it in a little water, if not your soup will cake up). Let the soup cook for about three minutes
6. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha leaves.
7. Let it cook for one minute, then turn off the cooker
8. Your delicious Oha soup is ready.
9. Serve with your preferred swallow (Eba, Pounded yam, Fufu, wheat, etc)
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