Total time
55 mins
Prep
30 mins
Cook
25 mins
Per head
£8.57
Difficulty
Medium
A rich, hearty soup from southeastern Nigeria made with tender oha leaves, assorted meats, and ground offor, a beloved staple of Igbo cooking, best served with pounded yam, eba, or fufu.
Did you know?
The oha leaf comes from the African rosewood tree (Pterocarpus mildraedii), one of the few leaves that keeps its deep green colour all year round. In Igbo, "oha" means community - this soup was traditionally cooked for village gatherings and celebrations. Always tear the leaves by hand, never slice: a knife oxidises the cut edges and turns the soup dark.
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Ingredients
- 200g beef
- 200g cow leg
- 150g, washed assorted meat
- 1 (washed) stock fish
- 80g, washed and deboned smoked fish
- 60g, washed and deboned dry fish
- 2 (washed and diced) pomo
- 80ml palm oil
- 2 tbsp, mixed to a paste with cold water offor
- 1 bunch, torn by hand, not sliced oha leaf
- ½ bunch, sliced uziza leaf
- 1 seasoning cube
- ½ tsp, adjust to taste salt
- 300ml water
- 16g, ground crayfish
- 16g, ground scotch bonnet
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