Ofe Oha (Oha Leaf Soup)

Ingredients

• •2 cups cocoyam (or cocoyam paste)
• •1 bunch fresh oha leaves, sliced
• •500 g assorted meat (beef, goat meat, or chicken)
• •200 g stockfish, soaked
• •200 g dried fish, cleaned
• •2 tablespoons ground crayfish
• •1 medium onion, chopped
• •2 seasoning cubes
• •Pepper, to taste
• •Salt, to taste
• •1 cup palm oil
• •Ogiri (optional, for traditional flavor)

Instructions

1. 1Wash and cook the assorted meat with onion, seasoning cubes, and salt until tender.
2. 2Add stockfish and continue cooking until soft.
3. 3In a separate pot, cook cocoyam until soft, then pound or blend into a smooth paste.
4. 4Add the cocoyam paste into the meat stock to thicken the soup, stirring well to avoid lumps.
5. 5Add palm oil and allow the soup to cook for 5–10 minutes.
6. 6Add dried fish, ground crayfish, and pepper. Stir and allow to simmer.
7. 7Add ogiri if using, then adjust seasoning with salt and seasoning cubes.
8. 8Finally, add the sliced oha leaves and stir gently.
9. 9Allow to simmer for 3–5 minutes (do not overcook the leaves to preserve flavor).
10. 10Remove from heat and serve hot.