Name: Oha Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 300g oha leaves, plucked and rinsed; 500g assorted meat (beef, tripe, ponmo); 150g stockfish, soaked; 4 medium cocoyam corms, boiled and pounded (or 3 tbsp achi powder); 4 tablespoons palm oil; 3 tablespoons ground crayfish; 2 tablespoons ogiri (fermented oil-bean paste); 2 scotch bonnet peppers, blended; 1 medium onion; 2 seasoning cubes; Salt to taste

A rich and aromatic Igbo soup made with tender oha leaves, cocoyam thickener, and assorted meat in a palm-oil base — a ceremonial dish from Eastern Nigeria.

The Cultural Story

Oha soup occupies a place of reverence in Igbo culture that few dishes can match. Named after the oha tree (Pterocarpus mildbraedii) whose young, tender leaves are harvested to make it, this soup is considered prestige food — served at traditional weddings, title-taking ceremonies, and the tables of distinguished families. The leaves are delicate, with a slightly bittersweet edge that mellows beautifully in hot palm oil. What makes oha soup technically distinctive is its thickener: achi or pounded cocoyam corms, which are stirred in to give the soup a glossy, velvety body that coats every piece of meat. Unlike egusi soups that can be made all year, oha leaves are seasonal, which makes a well-made pot of oha soup feel like a gift. A proper bowl speaks of patience, good ingredients, and the pride of Igbo culinary tradition.

Ingredients

300g oha leaves, plucked and rinsed
500g assorted meat (beef, tripe, ponmo)
150g stockfish, soaked
4 medium cocoyam corms, boiled and pounded (or 3 tbsp achi powder)
4 tablespoons palm oil
3 tablespoons ground crayfish
2 tablespoons ogiri (fermented oil-bean paste)
2 scotch bonnet peppers, blended
1 medium onion
2 seasoning cubes
Salt to taste

Instructions

1Season and cook assorted meat with onion, seasoning cubes, and salt until tender. Add stockfish and cook for further 10 minutes. Reserve the stock.
2Heat palm oil in a separate pot over medium heat. Add blended peppers and fry for 5 minutes until fragrant and oil floats to top.
3Add the cooked meat and stockfish to the pot along with the reserved stock.
4Stir in crayfish and ogiri. Add more water if needed to achieve a medium consistency. Cook for 10 minutes.
5Add pounded cocoyam in small lumps or whisk in achi powder. Stir and allow to thicken for 5–8 minutes.
6Add oha leaves and stir gently — do not over-cook the leaves; they should remain bright and slightly tender (2–3 minutes max).
7Taste and adjust seasoning. Serve with pounded yam or eba.

🌍

Get weekly recipes from a new culture

One email a week — a new dish, its story, and the culture behind it. Free forever.

You're in! 🎉 First edition next week.

Cook this with the full experience

Join FlavorBridge to explore authentic recipes from cultures around the world — with comments, ratings, and the stories behind every dish.

Open Interactive Recipe →