How to Make Nigerian Oha Soup the Easiest Way

Oha leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach and kale can mimic the texture and flavor of Oha leaves.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

ground crayfish

🥗Healthier: nutritional yeast

💰Cheaper: ground almonds

Nutritional yeast adds umami without the calories of crayfish.

Ogiri

🥗Healthier: miso

💰Cheaper: fermented soybeans

Miso offers a similar fermented flavor profile.

Add stockfish to the soup pot and cover with water.

Bring to a boil for 15 minutes.

Add mackerel and season with stock cubes, salt, chopped onions, and crushed scotch bonnet pepper.

Cook for 5 minutes, then separate the fish from the broth and set aside.

Add more water to the stock and introduce fermented locust beans (okquo).

Add blended cocoa, beef, and palm oil, mixing gently.

Cover and simmer on medium heat for 15 minutes.

Add ground crayfish, more pepper, stock cubes, and salt to taste, stirring well.

Cover and simmer again for 5 minutes.

Add chopped onions and oziza leaves for flavor.

Introduce washed oha leaves and stir, adding more palm oil if needed.

Taste and adjust seasoning as necessary.

Simmer for a few more minutes until well incorporated, then add the cooked fish back to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary