This is a recipe for authentic Oha Soup (Ofe Oha), a cherished traditional delicacy from the Igbo people of South-Eastern Nigeria.
It is a rich, savory soup thickened with cocoyam paste and distinguished by the unique taste of Oha leaves.
Important Notes Before You Begin

• The Golden Rule of Oha Leaves: Never cut Oha leaves with a knife. You must tear them roughly with your fingers. Using a knife causes the leaves to darken quickly and gives the soup a slightly bitter, metallic taste.
• The Thickener: The authentic thickener is Cocoyam (Ede). While you can use alternatives like Achi or Ofor, cocoyam gives the soup its classic silky texture and subtle sweet undertone.
• Ogiri Igbo: This fermented locust bean condiment has a very pungent smell, but don’t skip it! It is the secret ingredient that gives traditional Igbo soups their authentic, umami flavor profile. Once cooked into the soup, the strong smell disappears.
  The Recipe: Ofe Oha
• Prep time: 45 minutes
• Cook time: 60 minutes
• Serves: 6-8
  Ingredients
  The Greens:
• A large bunch of fresh Oha leaves
• A small handful of Uziza leaves (optional, but highly recommended for aroma and a slight peppery kick)
  The Thickener:
• 8–10 medium-sized Cocoyams (Ede) (Use the soft, creamy variety usually sold for soup)
  The Proteins (Assorted meat works best):
• 500g Beef or Goat meat, cut into chunks
• 200g Shaki (Cow tripe), cleaned thoroughly
• 1 medium Dry Fish (e.g., Catfish or Mangala), deboned and washed
• 1 medium Stockfish (Okporoko), soaked in hot water to soften and washed
  The Flavor Base:
• 2–3 cooking spoons of Red Palm Oil
• 3 tablespoons Ground Crayfish (be generous)
• 2–3 Yellow Scotch Bonnet peppers (Uziza/Nsukka pepper works best), blended or pounded into a rough paste. (Adjust to heat preference).
• 1 wrap of Ogiri Igbo
• 2 Seasoning cubes (Maggi, Knorr, etc.)
• Salt to taste
  Equipment Needed
• Large pot
• Mortar and pestle OR a sturdy blender/food processor (for the cocoyam)
  Instructions
  Phase 1: Preparation
• Prepare the Meats: Wash the beef and shaki thoroughly. Place them in a large pot. Season with one seasoning cube, sliced onions (optional for boiling meat only), and a little salt. Add water just to cover the meat and cook until tender. Note: Shaki takes longer to cook, so you may want to start it first before adding the beef.
• Prepare the Thickener (Cocoyam): While the meat is cooking, wash the cocoyams (do not peel yet). Place them in a separate pot, cover with water, and boil until they are easily pierced with a fork (about 20 minutes).
• Make the Paste: Drain the cocoyams. Peel off the skins while they are still hot (be careful). Immediately place the hot peeled cocoyams into a mortar and pound them with a pestle until you have a very smooth, stretchy paste with absolutely no lumps.
• Alternative: If using a blender, add a tiny bit of hot water to help the blades move, but keep the paste thick.
• Prepare the Leaves:
• Oha: Pick the fresh Oha leaves from the tough stems. Wash thoroughly. Using your fingers, tear the leaves into small pieces. Set aside.
• Uziza: Wash the uziza leaves and slice them thinly with a knife.
  Phase 2: Cooking the Soup
• Build the Stock: Once your meat is tender, you should have a rich meat stock left in the pot. Add the washed stockfish and dry fish to the pot with the meat. Add more water if necessary to get the desired quantity of soup base. Bring to a boil for 5–10 minutes so the fish flavor releases into the stock.
• Add Aromatics: Add the red palm oil, ground crayfish, blended yellow pepper, and the remaining seasoning cube. Cover and let it boil vigorously for about 7–10 minutes. The oil needs to cook and integrate with the stock so the soup doesn’t taste like raw oil.
• Thicken the Soup: Scoop up the cocoyam paste in small tablespoon-sized lumps and drop them into the boiling soup pot.
• Crucial Step: Do not stir immediately! Cover the pot and let it boil on medium-high heat. The boiling action will dissolve the cocoyam lumps smoothly into the soup. If you stir too early, the soup will become lumpy.
• Flavor Check: Once the cocoyam has dissolved and the soup has thickened to a silky consistency (this takes about 10–15 minutes), add the Ogiri Igbo. Stir well and let it dissolve. Taste the soup. Add salt if necessary. Note: The soup might look too thick now, but the leaves will loosen it slightly.
  Phase 3: Adding the Greens
• Add Uziza: Add the sliced Uziza leaves first. Stir and cook for 2 minutes. You will smell the distinct aroma immediately.
• Add Oha: Finally, add the torn Oha leaves. Stir gently to combine.
• Finish: Allow the soup to simmer for only 2 to 3 minutes after adding the Oha. You want the leaves to wilt but remain green and retain their distinct flavor. Overcooking destroys the Oha flavor.
• Remove from heat immediately.
  Serving Suggestion
  Oha soup is best enjoyed hot, swallowed with “fufu” meals such as Pounded Yam (the classic pairing), Cassava Fufu (Akpu), Eba (Garri), or Semovita.