A lighter, equally comforting version of classic Oha soup — thickened without cocoyam. This recipe uses achi (or ground egusi) and a mix of flavors to create the smooth, aromatic soup beloved across Nigeria.
Introduction
Oha soup (Ọha) is a deeply loved Igbo dish celebrated for its unique leaves and layered flavors. Traditionally, cooks may use cocoyam as a thickener, but many prefer an alternative for easier digestion or pantry convenience. This variation keeps the true essence — delicate Oha leaves and rich palm oil — while using achi or ground egusi as a smooth, reliable thickener. The result is a silky, aromatic soup that pairs beautifully with pounded yam, eba, fufu or rice.
Expect a savory base of seasoned stock, tender meats, smoked fish, and the slightly nutty finish from our chosen thickener. The Oha leaves are added near the end to preserve their fragile texture and bright flavor. This recipe is friendly for home cooks and can be scaled or adapted for vegetarian diets by swapping meats for mushrooms or additional beans.
Ingredients
- 1.5 lbs (700 g) assorted meats (beef, oxtail or goat) — cut into bite-sized pieces
- 1 cup smoked fish or dried stockfish, soaked and deboned
- 1/2 cup dried prawns (optional)
- 1 medium onion, chopped
- 3–4 scotch bonnet peppers (adjust to taste)
- 1/3 cup palm oil
- 2 tbsp ground crayfish
- 2–3 seasoning cubes (or to taste)
- Salt to taste
- 2 cups (about 160 g) Oha leaves, shredded (fresh) — or frozen, thawed and drained
- 1/2 cup achi powder (or 1/3 cup ground egusi) — thickener (see notes for alternatives)
- 2–3 cups beef or chicken stock (use water if needed)
- Optional: 1 cup cocoyam-free vegetables (ugwu (pumpkin leaves) or spinach) for bulk
Instructions
- Prepare the meats: Rinse and season meats with salt, half the chopped onion, and one seasoning cube. Simmer in 2 cups of stock or water until tender (about 30–40 minutes in a pot, or 20–25 minutes in a pressure cooker). Reserve the cooking stock.
- Prep smoked fish & prawns: Flake the smoked fish into large pieces and rinse soaked stockfish. If using dried prawns, rehydrate briefly and chop.
- Make the base: In a large pot, heat the palm oil over medium heat until it becomes translucent (do not let it smoke). Sauté remaining onion for 2 minutes, then add scotch bonnet peppers (whole or chopped, depending on heat preference). Stir for another minute.
- Add meats & stock: Add the cooked meats, smoked fish, prawns, and reserved meat stock to the pot. Bring to a gentle simmer.
- Season & enrich: Add ground crayfish, remaining seasoning cube(s), and a pinch of salt. Taste and adjust — remember flavors concentrate when the soup reduces slightly.
- Thicken without cocoyam: In a small bowl whisk the achi powder (or ground egusi) with a little warm stock to form a smooth slurry (no lumps). Pour the slurry into the simmering pot, stirring constantly to avoid lumps. Allow the soup to simmer 8–12 minutes so the thickener cooks and the oil combines for a silky texture.
- Finish with greens: Turn the heat to low. Add shredded Oha leaves in handfuls, stirring gently. Oha softens quickly; cook for only 2–4 minutes so leaves remain tender and aromatic. If using additional greens like pumpkin leaves, add them before the Oha so they have time to soften.
- Final check: Taste and adjust salt or spice. If the soup is too thick, add a splash of hot water or stock until you reach desired consistency. Remove from heat.
- Serve: Spoon into bowls and serve with pounded yam, fufu, garri (eba) or rice. Garnish with a small drizzle of palm oil if desired.
Tips & Variations
Pro tips
- Thickener choices: Achi is traditional and neutral; ground egusi adds body and nutty flavor. Use 1/2 cup achi or 1/3 cup ground egusi. For gluten-free store-bought thickeners, follow package directions.
- Vegetarian option: Replace meats with hearty mushrooms, smoked tofu, or chickpeas and use vegetable stock. Increase smoked fish substitute with smoked tofu or liquid smoke for depth.
- Leaf timing: Always add Oha at the end — quick cooking preserves aroma and texture.
- Make ahead: Soup flavors improve the next day. Reheat gently and add a splash of stock to loosen if needed.
- Spice control: Use whole scotch bonnet early and remove to tone down heat while keeping aroma.
Conclusion
This cocoyam-free Oha soup keeps everything you love about the classic dish — the perfume of fresh Oha leaves, the depth of palm oil, and tender pieces of meat — while making the texture accessible to cooks who prefer alternatives to cocoyam. It’s a great family meal and adapts well for vegetarian eaters or busy weeknights. Try it once and you’ll have a new favorite for your weekly rotation. Share with friends, serve with hot pounded yam, and enjoy!
