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Protein-rich Oha Soup

Posted: Jul 26, 2015 at 12:01 am   /   by   /   comments (0)
Oha soup  and Cassava

Oha soup and Cassava

Nigerians sure love good food and the people are indeed blessed with abundance of green leaves that can be processed into soups to give proteins and vitamins. One of such nature-rich vegetable soups is Oha soup.

The Oha leaves, from the family of the Pterocarpus soyauxii /Pterocarpus mildbraedi tree, is a soft vegetable that is grown in the eastern part of Nigeria but is now cultivated in other regions where the soil is accommodating.

In getting the desired rich protein and vitamin content of the soup, its preparation is enriched with cocoyam, Achi, egusi or ofor and garnished with assorted fish and meat.


Beef (700g)

Stock fish (500g)

Blackfish (300g)


Palm oil or Olive oil (for health reason)

Ground Black Pepper and onions

Pounded Cocoyam or Achi

Oha leaves





Method of Cooking:

The Oha leaves should be shredded into pieces using the fingers and not sliced with a knife in the traditional sense of it.

Put water in a pot and place on cooker.

Add meat and blended onion. Allow to cook until almost tender.

Add your stock fish, black fish, allow to cook to your own taste of tenderness.

When properly cooked, add Palm oil and allow to cook up to 3 minutes.

Add the blended crayfish, black paper, and allow to cook up before adding salt to taste.

Cook for another few minutes.

Add the blended/ pounded cocoyam paste or Achi that had been dissolved in ordinary water to thicken the soup.

Keep stirring while boiling to avoid burning

Add iru or ogiri, native seasoning.

When done, add Oha leaves and allow to simmer for 3 minutes, it’s ready to be served with Gari or Semovita.