Oha leaves (as required)
Cocao yam (see the video below)(about 15 to 20 medium
sizes)
Meat of choice (chicken, assorted, beef, goat meat, turkey)
Dry fish/mangala (as desired)
Maggi (seasoning) 2 to 4 cubes
Crayfish ( 2 cups)
A handful of Uziza leaves (optional)
1 big Stock fish head
Palm oil 15 to 20cl
0.2 cup of ofor or achi (as alternative thickener)
Ogiri (local ingredients)
salt and pepper to taste
Whenever I am making soups with cocoa yam, I chose to
buy a small quantity of ofor or achi to supplement
insufficiency (just in case) maybe about 1 or 2 tablespoons
How To Prepare Oha (ora) Nigerian Soup
Time: About seventy minutes
Wash the cocoa yam with just water and start cooking, cook
until it is soft (you can check with your fingers), then peel off
the outer back and pound with a mortar and pestle, the
normal traditional way. Grind crayfish and fresh pepper (I
like to use fresh pepper for most Nigerian foods)
Pluck off the Uha leaves from the stem and slice with a
kitchen knife, I like to shred the leaves with my fingers the
exact way I learned from my mother (You will find how this
is done from the video below, this method will ensure that
the leaves are not shredded to tiny bits).
In case you want to slice with a kitchen knife just to ease up
the process be sure not to slice into very tiny bits. See the
uha soup image above
Parboil meat with the necessary ingredients, allow to cook
for ten to fifteen minutes before adding the hot-water-
washed dry fish and, (we use hot water to soak and wash dry
fish/stock fish just to make sure the accompanying sand is
washed off). Add the stock fish and cook until it is tender,
Add more water then add red oil (palm oil), ground crayfish,
maggi, salt and pepper to taste. Stir and allow boiling. At this
point it should give a good soupy taste (even though it would
be watery)
Then add the pounded cocoa yam as you can find in the
video below (at this point you can add the ground egusi if
you choose to make oha soup with egusi, which is also a
very tasty recipe. Remember I told you that either egusi,
achi or cocoa yam can serve as the thickener for this
popular Igbo soup).
Also add the ogiri at this point.
Stir; allow to dissolve before adding the sliced uziza leaves
then uha leave should follow after a minute. Stir and cook
for another 3 to 5 minutes and you just made a very
delicious oha soup (ofe ora).
Serve with eba, fufu or pounded yam

My people Oha not Uha,typographical error

You do NOT slice Oha leaves with knife. Its a No No.

Plus the quantity of cocoyam you have there, you must be cooking for a football team. And to think you have achi or ofor to supplement. Na wa!

To me, the hotleaf (uziza) isn't optional as its scent alone is associated with the oha.

hmmmmm..... pix please

hehehe!!this is Yoruba style of cooking an eastern soup oh.

So I can't add kpomo to my oha soup... #teamkpomotomuta

Gboliwe:
You do NOT slice Oha leaves with knife. Its a No No.

Plus the quantity of cocoyam you have there, you must be cooking for a football team. And to think you have achi or ofor to supplement. Na wa!

To me, the hotleaf (uziza) isn't optional as its scent alone is associated with the oha.

..
true talk. .slicing oha leaves won't giv u d flavor n without uziza! I wonder wat it will taste like

Op for a traditional style of making oha soup, remove that chicken and turkey from the list. Uziza leaf is not optional (i even crushed the seed and add).That amount of cocoyam does not require offor or achi to supplement. And for a better taste of oha soup, go for achi instead of offor.