Oha Soup

Oha soup or Ora Soup as some people choose to call it, is a delicacy that is common amongst the South Eastern Nigerians.

Many like to cook this soup with ede, that is, edible cocoyam, upko, offor or achi . All these are thickeners.

In-fact, to get a thick consistency, some combine two thickeners.

But for us on Gourmet Guide, we will make use of either achi or offor.

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The leaves of this soup are gotten from the evergreen oha/ora tree .

Oha trees are littered all around the most populous black nation in the entire world – Nigeria.

Oha is botanically known as Pterocarpus mildraedii.

Reports say the leaves contain much nutrients such as fiber, amino acids, calcium, iron, potassium, vitamin A and vitamin C amongst others.

These nutrients help to nourish the body.

It is however pertinent to note that have shown that Oha leaves are medicinal and are known for retaining their green colours throughout the year.

One unique feature of oha soup is that the leaves are shredded with bare hand and not with a knife.

Lets visit the kitchen!


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  • 1 small bunch oha leaves
  • 1 tablespoon achi or offor thickner
  • 2 cooking spoons Palm Oil
  • Assorted  meat, beef, offals [shaki,  (cow tripe)
  • 1 large onion [sliced]
  • Pieces of  Dry Fish and Stock Fish
  • 2 cameroon or yellow  pepper [crushed]
  • Salt and seasoning to taste.
  • 3 tablespoons ground crayfish 


1.    Wash and boil the meat adding salt and seasoning  to taste.

2.    In another pot, wash the fish, stock and dryfish with warm water.

3.    Set on fire and cook until tender.

4.     Using your fingers, cut the Oha leaves into tiny pieces. This technique is to prevent the vegetables from becoming darker in colour. This happens when you cut the oha leaves with a knife.

5.    When the meat is thoroughly cooked and is tender, add the peppers, ground crayfish,  and the softened fish.

6.    While the stock is boiling,  get a small bowl, add the  ground achi or offor to the bowl, pour in the palm oil and stir.

7.    Add to the boiling pot, stir and simmer.

8.    Taste for salt and seasoning.

9.    Cover the pot and allow  to cook  until the soup is thick.

10.  Add the oha leaves and simmer for few seconds.

11.   Remove from heat and serve warm with any swallow

For us here, Cassava Fufu or Pounded Yam is the best bet.

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