Traditional Nigerian Ofe Oha Recipe: A Step-by-Step Guide

Ingredients

  • 1 bunch of Oha leaves
  • 2 cups of Palm Fruit Extract
  • 1/2 cup of Ogiri (Igbo-style Castor Seed Paste)
  • 1/2 cup of Crayfish (ground)
  • 2 Habanero Peppers (or to taste)
  • 1 large Onion
  • 2 pieces of Dry Fish
  • 2 pieces of Stockfish
  • 2 cups of Assorted Meat (Beef, Goat Meat, etc.)
  • 2 Maggi cubes
  • 1 teaspoon of Salt (or to taste)

Steps and instructions

  1. Start by washing the palm fruits and place in a pot.
  2. Add water and boil until the palm fruits are soft and the skin is peeling off.
  3. Remove from heat and extract the palm fruit concentrate by mashing the palm fruits and straining the juice.
  4. Set the extracted palm fruit juice aside.
  5. Wash your assorted meat and stockfish, season with a half chopped onion, one Maggi cube and a little salt and allow to boil for 15 minutes.
  6. While the meat is cooking, clean and debone the dry fish.
  7. Add the dry fish and ogiri to the pot and cook until the meats are tender.
  8. Blend the crayfish and the peppers together.
  9. Rinse the Oha leaves with cold water and slice thinly.
  10. Once the meat is cooked, add the crayfish-pepper mix, the remaining Maggi cube and salt to taste.
  11. Add the palm fruit extract and leave to boil for about 10 minutes.
  12. Add the sliced Oha leaves, stir and leave to simmer for about 5 minutes.
  13. Take off the heat and serve with any swallow of your choice.

Tools for making

  • Pot - A large pot to cook the palm fruit extract and the soup.
  • Strainer - A strainer to remove the palm fruit concentrate from the boiled palm fruits.
  • Blender - A blender to blend the crayfish and peppers together.
  • Chopping Board - A chopping board to chop the onions and prepare other ingredients.
  • Knife - A sharp knife to chop the onions, debone the dry fish, and slice the Oha leaves.
  • Measuring Cups - Measuring cups to accurately measure the palm fruit extract, crayfish, and other ingredients.
  • Spatula - A spatula to stir the soup while cooking.
  • Wooden Spoon - A wooden spoon to mix the ingredients and stir the soup.
  • Bowls - Bowls to hold the extracted palm fruit juice, chopped onions, and other ingredients.
  • Plates - Plates to hold the washed Oha leaves and sliced Oha leaves.
  • Cooking Spoon - A cooking spoon to stir and serve the soup.

Recipe variations

  • Substitute the Oha leaves with Utazi leaves for a different flavor.
  • Add a handful of Uziza leaves for a slightly spicy twist.
  • Include periwinkle or snails for a seafood version.
  • Replace the palm fruit extract with canned palm fruit concentrate for convenience.
  • Use smoked fish instead of dry fish for a smoky flavor.
  • Add some ugba (ukpaka) for a unique texture.
  • Include some cocoyam paste or achi (thickener) for a thicker consistency.
  • Try using smoked turkey or chicken as a meat alternative.
  • Add some chopped scent leaves (nchawun) for an aromatic touch.

Recipe overview

Ofe Oha, also known as Oha Soup, is a delicious traditional soup from the South Eastern part of Nigeria, particularly among the Igbo tribe. It's made with the Oha leaves and palm fruit extract, giving it a unique taste that sets it apart from other Nigerian soups. This recipe also includes a variety of proteins like assorted meat, dry fish, and stockfish, providing a rich depth of flavors. Spiced with native condiments such as Ogiri and pepper, the soup has a slightly bitter yet appetizing taste that is sure to ignite your taste buds. The preparation of this soup requires a few specific methods, especially in the extraction of the palm fruit concentrate. But not to worry, our detailed step-by-step guide will walk you through the process. When ready, Ofe Oha is typically served with a 'swallow' of your choice - be it Garri, Fufu, or Pounded Yam. Enjoy the culinary adventure of making this delicious Nigerian delicacy.

Common questions

  1. Can I use frozen Oha leaves? Yes, you can use frozen Oha leaves as a substitute for fresh ones. Just make sure to thaw them before using.
  2. Can I use canned palm fruit concentrate? Yes, you can use canned palm fruit concentrate if fresh palm fruits are not available. Adjust the quantity according to the instructions on the can.
  3. Can I omit the ogiri? Yes, you can omit the ogiri if you don't have it or prefer not to use it. The dish will still taste delicious.
  4. Can I use dried pepper instead of fresh peppers? Yes, you can use dried peppers if fresh ones are not available. Soak them in warm water to rehydrate before blending.
  5. Can I use only one type of meat? Yes, you can use only one type of meat if you prefer. Adjust the quantity according to your preference.
  6. Can I use vegetable oil instead of palm fruit extract? It is recommended to use palm fruit extract for the authentic flavor of Ofe Oha. Using vegetable oil may alter the taste of the dish.
  7. Can I add other vegetables to Ofe Oha? Traditionally, Ofe Oha is made with Oha leaves as the main vegetable. However, you can add other vegetables like spinach or ugu (pumpkin leaves) if desired.
  8. Can I make Ofe Oha without crayfish? Crayfish adds a unique flavor to Ofe Oha, but if you don't have it or prefer not to use it, you can still make the dish without it.

Serving dishes and utensils

  • Cutting Board - Used for chopping and slicing ingredients.
  • Knife - Essential for cutting and preparing ingredients.
  • Pot - Needed for boiling palm fruits, cooking meats, and preparing the soup.
  • Strainer - Used to strain the palm fruit juice after boiling.
  • Blender - Used to blend the crayfish and peppers.
  • Serving Bowls - For serving the Ofe Oha soup.
  • Serving Spoons - Used for dishing out the soup.

Origin stories

Ofe Oha, also known as Ora soup, is a traditional Igbo soup from the southeastern part of Nigeria. Its name is derived from the two main ingredients - Palm Fruit Extract (Ofe) and Oha leaves. Intriguingly, the Oha leaves have a unique taste and are quite different from other leaves; the more you cut the leaves, the more bitter they taste, which is why they are sliced thinly and never chopped with a knife. Oha leaves are a rich source of protein, fat, carbohydrates, and fiber. This soup is typically eaten with fufu, pounded yam, or garri and is often served at special occasions and to honor guests. The Igbo community holds this meal in high regard for its rich, hearty flavor and the communal fellowship it fosters when shared.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.