1
Cook meat and fish
Simmer meat until tender, then add dried fish and continue until the stock is rich.
stock
45:00
Igbo oha leaf soup cooked with cocoyam thickener, palm oil, meat, dried fish, crayfish, and ogiri.
Oha soup is one of the treasured Igbo soups, with tender oha leaves added late so their fragrance stays fresh. Cocoyam gives the soup body and palm oil gives it warmth.
Igbo oha leaf soup cooked with cocoyam thickener, palm oil, meat, dried fish, crayfish, and ogiri.
Best for Best for Sunday swallow, celebrations, and family cooking., with a medium cooking level and about 110 minutes total.
Pounded yam, fufu, garri, or semolina.
South-East and Igbo table. Cassava salads, oha, white soup, bambara nut cakes, palm oil, smoked fish, and cocoyam-thickened soups.
palm oil, crayfish, iru or ogiri, scotch bonnet, melon seed
Pounded yam, fufu, garri, or semolina.
South-East and Igbo table
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
Some cooks use achi or ofor as thickener when cocoyam is unavailable, but cocoyam is the classic route.