Oha Soup — Authentic Nigerian Oha (Ora) Soup
Prep this beloved Igbo classic in under an hour. This recipe is balanced, aromatic, and tuned for home cooks who want bold, comforting West African flavors.
Ingredients
- 2 cups fresh Oha (Ora) leaves, shredded (or 2–3 handfuls)
- 1 lb (450g) assorted smoked fish and stockfish, cleaned
- 1 lb (450g) beef or goat meat, cut into cubes
- 1/2 cup palm oil
- 1 cup ground crayfish
- 2–3 tablespoons ugba (oil bean) — optional, sliced
- 2 Scotch bonnet peppers (ata rodo), blended
- 2 seasoning cubes or bouillon (optional)
- 1 medium onion, chopped
- Salt to taste
- Water as needed
- 2–3 tbsp achi or cocoyam paste (as thickener) — or use ground egusi for a twist
Instructions
- Prep the proteins: Rinse meat and place in a pot with chopped onion, a pinch of salt and enough water to cover. Boil until tender (about 30–40 minutes). Remove and keep the stock.
- Add smoked fish & stockfish: Add cleaned smoked fish and stockfish to the pot for the last 8–10 minutes so they warm through and release flavor without breaking apart.
- Prepare thickener: In a small bowl, mix achi or cocoyam paste with a little cold water to form a smooth slurry. If using egusi, mix with a bit of stock.
- Heat palm oil: In a separate large pot, warm palm oil gently (do not overheat). Sauté blended pepper and a little chopped onion for 2–3 minutes.
- Combine stock & thicken: Pour 2–3 cups of the meat/smoked fish stock into the palm oil and pepper mixture. Stir in your thickener slurry and allow to simmer for 5–8 minutes until the soup slightly thickens.
- Add proteins & season: Add the cooked meat, smoked fish, ground crayfish, ugba (if using), seasoning cubes and salt. Simmer gently 6–8 minutes for the flavors to marry.
- Finish with Oha leaves: Turn the heat to low. Add shredded Oha leaves and gently fold them in — Oha cooks fast and should remain slightly tender with a bright green color. Simmer 2–4 minutes only.
- Adjust texture & serve: If the soup is too thick, add a splash of hot water. Taste and adjust seasoning. Serve hot with pounded yam, fufu, garri (eba), or boiled rice.
Introduction
Oha Soup — also called “Ora” in some parts of Nigeria — is a signature vegetable soup from the Igbo people in southeastern Nigeria. Its unique ingredient, the Oha leaf, gives the soup a subtle, slightly nutty flavor and a lovely texture that sets it apart from other greens-based soups. Typically prepared with palm oil, smoked fish, assorted meats, and a locust-bean-derived umami boost like ugba, Oha Soup is a celebration of hearty, homey West African flavors. This version is written for home cooks: accessible, ingredient-flexible, and tuned to delivering rich taste with straightforward steps.
Ingredients
The ingredient list above includes the essentials: fresh Oha leaves, a mix of proteins (meat, smoked fish, stockfish), palm oil, crayfish, and a starchy thickener (achi or cocoyam paste). If you can’t find Oha fresh, some markets sell frozen or powdered Oha—fresh is best for texture and color. Ugba (sliced oil bean) is optional but traditional in many households and adds a delicious, slightly fermented depth.
Instructions
Follow the ordered steps in the card for best results. The key technique to remember is: cook proteins and develop stock first; thicken the soup in a separate pot with palm oil and pepper; then add proteins back and finish gently with the Oha leaves. Oha leaves wilt quickly — add them last and simmer briefly for a vibrant, tender result.
Tips & Variations
Tips
- Use a combination of smoked fish and fresh stockfish for a layered smoky-sea flavor.
- Don’t overcook Oha leaves — they should remain bright and slightly tender.
- Adjust the palm oil amount to control richness; for a lighter soup use less oil and more stock.
- Make the soup a day ahead — flavors marry beautifully overnight.
Variations
- Egusi-Oha hybrid: Add a small amount of ground egusi for a richer, nuttier texture.
- Vegetarian: Replace meat with mushrooms, smoked tofu, or large chunks of roasted yam and increase smoked/sea flavor with kombu or smoked paprika.
- Spice level: Reduce Scotch bonnets or swap for milder peppers to suit family tastes.
Conclusion
Oha Soup is comfort in a bowl — soulful, aromatic, and perfect for sharing. Whether you’re feeding family for a weekend meal or trying Nigerian cuisine for the first time, this recipe gives you the authentic foundation and flexible options to make it your own. Try it with pounded yam or garri, and don’t forget to savor the first spoonful slowly — that’s where the memory lives.