Entree: Nigeria – Igbo Southeast – Oha Soup (Traditional Igbo leafy soup made with oha leaves, palm oil, and mixed proteins, thickened with cocoyam)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 4 cups (960 ml) beef stock or water
- 4 oz (113 g) smoked stockfish or dried fish, soaked and flaked
- 1/2 cup (120 ml) palm oil
- 1 medium onion, chopped (about 5 oz / 140 g)
- 2 Scotch bonnet peppers (ata rodo), blended or finely chopped
- 1/2 cup (120 g) cocoyam (taro), peeled, boiled and mashed (or 3 tbsp (30 g) achi/ogbono powder)
- 1 tbsp (15 g) ground crayfish
- 1 tbsp (15 g) iru (locust beans), rinsed and crumbled (optional)
- 1 tsp (5 g) ground uziza seeds or 6 fresh uziza leaves, finely chopped (optional)
- 1 cup (30 g) fresh oha leaves, hand-torn (substitute: spinach if necessary)
- 2 seasoning cubes (or 2 tsp / 10 g bouillon powder)
- Salt to taste (about 1 tsp / 6 g, adjust)

Instructions

1. Brown the beef: in a large pot, combine beef pieces and 4 cups (960 ml) stock or water. Add half the chopped onion and one seasoning cube. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 45–60 minutes. Skim foam as needed.
2. Prepare thickener: while beef cooks, peel, boil and mash cocoyam to a smooth paste. Mix mashed cocoyam with 1/2 cup (120 ml) of warm stock to make a smooth slurry.
3. Add smoked fish and flavors: when beef is tender, add flaked smoked stockfish, blended Scotch bonnet peppers, remaining onion, ground crayfish, iru (if using), and the second seasoning cube. Simmer 5–7 minutes to meld flavors.
4. Thicken the soup: stir the cocoyam slurry into the pot, stirring constantly to avoid lumps. Simmer gently 5–10 minutes until the soup coats the back of a spoon and reaches desired thickness.
5. Finish with leaves and oil: reduce heat to low, add palm oil and stir gently. Add uziza (if using) and lastly fold in the hand-torn oha leaves; cook 1–2 minutes—do not overcook the oha to preserve its texture and flavor.
6. Adjust seasoning and serve: taste and adjust salt. Serve hot with fufu, pounded yam, or white rice.