Oha Leaf
Grainfield Oha leaves are so fresh, dirt-free and look so inviting. it is a common vegetable consumed mostly by the Igbos of Eastern Nigeria. It is used in preparing soups and other foods requiring vegetables.
This vegetable tastes so great when used in soups. It has numerous health benefits. Oha leaves are known to contain hydrogen cyanide and oxalate but in low levels which are not harmful to humans. It contains minerals like magnesium, calcium, potassium, copper, iron, zinc and manganese.
It is equally a good source of vitamins A, B, and C source of amino acids like lysine, glutamic acid cysteine while still maintaining its low sodium status.
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OHA SOUP OR ORA SOUP RECIPE
Oha, also referred to as ora is a native soup in Nigerian in particular and African soup in general which is prepared with oha leaves and highly desired by so many, due to its unique delicious taste.
It is very easy to prepare and also not time consuming once you can make it.
Furthermore, it is a very special soup prepared mostly during festivals and occasions.
Oha or Ora soup is usually thickened with cocoyam paste and served with pounded yam, fufu or semolina.
Lovers of Oha or Ora soup in the Western world can easily find the oha leaves in any African shop, including the cooking ingredients.
AUTHUR; GRAINFIELD FOODS
- Prep Time 10 Minutes
- Cook Time 40 Minutes
- Total Time 50 Minutes
INGREDIENTS:
- 100g of Oha leaves
- 8 tsps. of powdered Cocoyam or 8 tubers of raw cocoyam
- 4 tsps. red palm oil
- 1/2 diced fresh chili pepper
- 2 stock cubes
- Salt to taste
- 1 diced Onion
- 1/3 tsps. ogiri (local spice)
- 1kg of assorted meat
- Dry fish
- Stock fish
- 2 tsps. grinded crayfish
- Ground Ginger
- Ground Garlic
HOW TO PREPARE OHA SOUP
- Wash the meat, season with stock cubes, salt, pepper, water and onions and cook until tender.
- Add boiled water to wash the stock fish and cook separately in another pot. (It is optional to cook the stock fish together with the meat).
- Remove bones from the dry fish and wash thoroughly with hot water, then set aside.
- As soon as the meat is tenderly cooked, add the red palm oil into the pot.
- Pour 100ml of hot water into the powdered cocoyam, stir properly to form a thick paste.
- If you are using the raw cocoyam tubers, cook tenderly and blend to form a smooth paste.
- Add the cocoyam into the pot of soup, add the remaining ingredients except the oha leaves and allow to cook until the soup has thickened to your choice.
- Wash and thickly cut the oha leaves before adding into the pot of soup.
- Allow to simmer for 3mins, stir and bring down from fire.
- Stir in the semolina into the boiling water and continue stirring until thickened.
- Sprinkle hot water over it and allow to cook for another 3 mins before bringing down from fire.
- Serve warm with any swallow of your choice.
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