{"id":"oha_soup_9ab16e1b89","slug":"oha-soup","title":"Oha Soup","description":"A rich and flavorful traditional soup from South-Eastern Nigeria, made with Oha leaves, cocoyam thickener, and a variety of assorted meats and fish.","serves":6,"time":{"prepMinutes":20,"cookMinutes":40,"totalMinutes":60,"activeMinutes":40},"ingredients":[{"id":"ingredient-1","original":"1kg assorted meats (beef, shaki, cow tripe)","name":"Beef Tripe","quantity":1,"unit":"kg","usQuantity":2.2,"usUnit":"lb","form":"cubed","notes":"beef, shaki, or tripe","group":"Proteins","optional":false},{"id":"ingredient-2","original":"2 medium stockfish","name":"Stockfish","quantity":2,"unit":"piece","usQuantity":2,"usUnit":"piece","form":"cleaned","notes":"dry fish or stockfish","group":"Proteins","optional":false},{"id":"ingredient-3","original":"2 bunches of Oha leaves","name":"Oha leaves","quantity":2,"unit":"bunch","usQuantity":2,"usUnit":"bunch","form":"torn by hand","notes":"Pterocarpus mildbraedii","group":"Vegetables","optional":false},{"id":"ingredient-4","original":"10 pieces of small Cocoyam (Ede Oe)","name":"Cocoyam","quantity":10,"unit":"piece","usQuantity":10,"usUnit":"piece","form":"whole","notes":"used as thickener","group":"Thickener","optional":false},{"id":"ingredient-5","original":"3 tablespoons ground crayfish","name":"Crayfish","quantity":45,"unit":"ml","usQuantity":3,"usUnit":"tbsp","form":"ground","notes":"dried and pulverized","group":"Seasoning","optional":false},{"id":"ingredient-6","original":"2 cooking spoons palm oil","name":"Palm Oil","quantity":180,"unit":"ml","usQuantity":"3/4","usUnit":"cup","form":"liquid","notes":"Red palm oil","group":"Fats","optional":false},{"id":"ingredient-7","original":"1 teaspoon Ogiri Igbo","name":"Ogiri Igbo","quantity":5,"unit":"ml","usQuantity":1,"usUnit":"tsp","form":"paste","notes":"fermented oil bean paste","group":"Seasoning","optional":false},{"id":"ingredient-8","original":"2 seasoning cubes","name":"Seasoning cube","quantity":2,"unit":"piece","usQuantity":2,"usUnit":"piece","form":"cube","notes":"Maggi or Knorr","group":"Seasoning","optional":false},{"id":"ingredient-9","original":"3 scotch bonnet peppers","name":"Scotch bonnet pepper","quantity":3,"unit":"piece","usQuantity":3,"usUnit":"piece","form":"blended","notes":"or yellow pepper","group":"Seasoning","optional":false},{"id":"ingredient-10","original":"Salt to taste","name":"Salt","quantity":1,"unit":"pinch","usQuantity":1,"usUnit":"pinch","form":"fine","notes":"to taste","group":"Seasoning","optional":false}],"instructions":[{"id":"instruction-1","text":"Wash the assorted meats and stockfish. Place them in a large pot, add seasoning cubes, salt, and half of the blended peppers. Add enough water to cover and boil until tender.","group":"Preparation","title":"Wash the assorted meats and stockfish","timerMinutes":30,"sourceTitle":"Preparation"},{"id":"instruction-2","text":"While meat is cooking, wash the cocoyams and boil in a separate pot with the skin on until very soft (about 15-20 minutes).","group":"Preparation","title":"While meat is cooking, wash the cocoyams","timerMinutes":20,"sourceTitle":"Preparation"},{"id":"instruction-3","text":"Peel the boiled cocoyams and pound them in a mortar and pestle until they form a smooth, stretchy paste. Alternatively, use a food processor.","group":"Thickening","title":"Peel the boiled cocoyams and pound them","timerMinutes":null,"sourceTitle":"Thickening"},{"id":"instruction-4","text":"Once the meat is tender, ensure there is about 4-5 cups of stock in the pot. Add the palm oil, ground crayfish, ogiri igbo, and the remaining pepper. Let it boil for 5 minutes.","group":"Base Assembly","title":"Once the meat is tender, ensure there is about 4-5 cups of stock","timerMinutes":5,"sourceTitle":"Base Assembly"},{"id":"instruction-5","text":"Add the cocoyam paste in small lumps into the boiling soup. Cover and simmer until all the lumps are completely dissolved and the soup thickens.","group":"Thickening","title":"Add the cocoyam paste","timerMinutes":10,"sourceTitle":"Thickening"},{"id":"instruction-6","text":"Wash the Oha leaves and tear them into small pieces using your fingers. Add them to the soup. If using Uziza leaves, shred and add them now as well.","group":"Finishing","title":"Wash the Oha leaves and tear them","timerMinutes":null,"sourceTitle":"Finishing"},{"id":"instruction-7","text":"Stir gently, adjust salt if necessary, and simmer for only 2 more minutes to prevent the Oha leaves from overcooking. Serve hot with Fufu, Pounded Yam, or Eba.","group":"Finishing","title":"Stir gently, adjust salt if necessary, and simmer","timerMinutes":2,"sourceTitle":"Finishing"}],"notes":"It is culturally significant to tear the Oha leaves by hand rather than using a knife, as cutting them with a blade is said to make the leaves turn dark or bitter.","cuisine":{"group":"African","specific":["Nigerian","Igbo"]},"course":["main","soup"],"cookingMethod":["boil","simmer"],"equipment":["Large pot","Mortar and pestle or food processor","Cooking spoon"],"diet":["high_protein","gluten_free","dairy_free"],"allergens":["fish"],"difficulty":"medium","yield":{"amount":6,"unit":"bowl","note":"Standard serving size"},"makeAhead":{"instructions":"The meat and stock can be prepared a day ahead. The cocoyam paste can also be pounded and refrigerated, but it's best when fresh."},"storage":{"food":{"instructions":"Store in an airtight container. The Oha leaves may darken slightly upon reheating.","reheatingNotes":"Reheat slowly on the stovetop, adding a splash of water if the soup has thickened too much in the fridge."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Foha_soup_9ab16e1b89%2Fcover.jpg?alt=media&token=6d9bb5ce-8c75-4a87-b924-cf300c21d23b","imageAlt":"Oha Soup — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["nigerian","igbo","oha","ora","traditional","gluten-free","high-protein","healthy"],"schemaVersion":1,"sourceTitle":"Oha Soup","sourcePublishedAt":"2026-02-04T23:01:55.287Z","sourceUpdatedAt":"2026-02-04T23:01:55.287Z","related":[{"id":"recipe_17142e2daf","slug":"asida-traditional-african-porridge","title":"Asida (Traditional African Porridge)","description":"A thick, smooth, cooked flour pudding popular across North and East Africa, typically served with melted butter and honey or date syrup for a comforting breakfast.","serves":4,"time":{"prepMinutes":5,"cookMinutes":25,"totalMinutes":30,"activeMinutes":20},"cuisine":{"group":"African","specific":["Sudanese","Libyan"]},"course":["main"],"difficulty":"medium","diet":["vegetarian"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_17142e2daf%2Fcover.jpg?alt=media&token=e46cb0f8-07cd-453d-8e07-df1274fe8fc9","imageAlt":"Asida (Traditional African Porridge) — recipe cover","tags":["porridge","traditional","sweet","dough","filling","soft"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"ewedu_soup_e41eeb24af","slug":"ewedu-soup","title":"Ewedu Soup","description":"A traditional Nigerian green soup made from jute leaves, known for its viscous (drawy) texture. It is a staple of Yoruba cuisine, typically served with Amala and a side of stew.","serves":4,"time":{"prepMinutes":10,"cookMinutes":15,"totalMinutes":25,"activeMinutes":15},"cuisine":{"group":"African","specific":["Nigerian","Yoruba"]},"course":["soup"],"difficulty":"easy","diet":["gluten_free","dairy_free","low_carb","high_protein"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fewedu_soup_e41eeb24af%2Fcover.jpg?alt=media&token=80033ba6-a624-4cb7-93f4-6b2e30d37501","imageAlt":"Ewedu Soup — recipe cover","tags":["healthy","slimy","traditional","west african","low calorie"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":7,"stepCount":5},{"id":"recipe_e6582a3999","slug":"firfir-ethiopian-breakfast-fit-fit","title":"Firfir (Ethiopian Breakfast Fit-fit)","description":"A classic savory Ethiopian breakfast made with torn pieces of injera soaked in a spicy, flavorful sauce of berbere spice, aromatics, and spiced clarified butter.","serves":4,"time":{"prepMinutes":10,"cookMinutes":15,"totalMinutes":25,"activeMinutes":15},"cuisine":{"group":"African","specific":["Ethiopian","Eritrean"]},"course":["main"],"difficulty":"easy","diet":["vegetarian"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_e6582a3999%2Fcover.jpg?alt=media&token=f2f625e4-ee9c-425d-8c20-8e0103664b3e","imageAlt":"Firfir (Ethiopian Breakfast Fit-fit) — recipe cover","tags":["firfir","ethiopian","spicy","breakfast","injera","african"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":10,"stepCount":5}]}