Oha Soup (also called Ora soup) is a beloved Igbo delicacy from southeastern Nigeria. It’s a comforting vegetable soup made from tender oha leaves and thickened with cocoyam, yielding a smooth, velvety texture and a deeply savory flavor. This recipe walks you through how to make authentic Oha Soup with cocoyam — the way it’s prepared in many Nigerian homes. Perfect when served with pounded yam, fufu, semolina, or rice.
Below you’ll find a complete printable recipe card, ingredient notes, cooking tips, and variations to help you make the perfect Oha Soup from scratch.
Oha Soup with Cocoyam
Ingredients
- 1 lb (450g) fresh oha leaves, shredded
- 2 medium cocoyams (or 1½ cups cocoyam flour)
- 1 lb assorted meats (goat, beef, or chicken)
- 8–10 cups water or meat stock
- 1 cup palm oil
- 2 tbsp ground crayfish
- 2–3 Scotch bonnet peppers, chopped
- 1 medium onion, diced
- 2 seasoning cubes (optional)
- 1½ tsp ground uziza seeds (optional)
- Salt to taste
- Smoked or stock fish (optional)
Instructions
- Prepare cocoyam: Boil whole cocoyams for 20–25 minutes until tender. Peel and pound into a smooth paste. If using cocoyam flour, mix with hot water to a paste.
- Cook meats: Place meats, onion, pepper, and salt in a pot with water. Boil until tender (30–45 minutes). Add smoked fish near the end.
- Add palm oil & seasoning: Stir in palm oil, crayfish, uziza, and bouillon cubes. Simmer 3–5 minutes.
- Thicken soup: Add small lumps of cocoyam paste. Stir and simmer 6–8 minutes until the soup thickens.
- Add oha leaves: Fold in shredded oha. Cook 2–4 minutes on low heat.
- Adjust & serve: Taste and add salt as needed. Serve hot with pounded yam or fufu.
Notes: Oha leaves are delicate; always add them last. For vegetarian Oha soup, use vegetable stock and mushrooms instead of meat.
About Oha Soup
Oha soup is known for its distinctive aroma and creamy mouthfeel. The magic lies in the cocoyam thickener — a natural root starch that gives the soup its velvety consistency. Oha leaves add earthy sweetness, while palm oil provides the signature reddish hue common in Igbo soups.
Ingredient Highlights
Cocoyam: Traditionally boiled and pounded to form a thick, elastic paste. Avoid yam or cassava substitutes as they change the texture.
Oha leaves: Tender and flavorful; pick young leaves, shred gently by hand to preserve their texture.
Crayfish and uziza seeds: Add umami depth and a mild peppery warmth.
Tips for Success
- Use fresh cocoyam whenever possible for best texture.
- Don’t overcook oha — add it last to keep its vibrant color.
- Palm oil should be fully incorporated for a glossy finish.
- If using cocoyam flour, whisk with warm water before adding to avoid lumps.
Serving & Storage
Serve Oha Soup hot with pounded yam, fufu, or rice. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock.
Variations
- Seafood Oha: Replace meat with prawns or catfish.
- Vegetarian: Substitute meats with mushrooms or tofu.
- Spicy Oha: Add more Scotch bonnet or uziza for extra heat.
Nutrition Facts (per serving)
Calories: ~480 kcal | Protein: 22g | Carbs: 35g | Fat: 28g
Final Thoughts
Oha Soup with Cocoyam is a true taste of the Igbo heartland — a meal that brings families together. Whether for Sunday lunch or a festive dinner, this soup captures the comfort and flavor of traditional Nigerian cooking.