What it is
Oha Soup is made using oha leaf, a soft leaf that is torn rather than cut so as not to bruise it, cooked in a base thickened with cocoyam alongside palm oil, meat, fish and stockfish. It has a smooth texture and a mild, distinctive vegetable flavour.
Key ingredients
- oha leaf
- cocoyam thickener
- palm oil
- meat
- fish
- stockfish
- ground crayfish
- ogiri
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Oha Soup is eaten with pounded yam, fufu or akpu, taken by hand and dipped into the soup. It is common at family meals and is especially prominent at Igbo weddings, funerals and gatherings honouring guests.
Cultural significance
Oha Soup is an Igbo dish strongly associated with Anambra, Enugu, Ebonyi, Imo and Abia States. It is regarded as a special-occasion soup in many Igbo homes, often served at weddings, funerals and important visits, though it is also cooked as part of ordinary domestic meals.
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