African Kitchen; Preparation of OHA SOUP

OVERVIEW

This soup is prepared with OHA leaf and enjoyed majorly by the Igbo tribe in the Eastern Part of Nigeria. I am not aware of the English name but it's Botanical Name is Pterocarpus mildbraedii

MAJOR INGREDIENTS

• Oha Leaves (conventionally called "Pterocarpus mildbraedii")
  

  
  

• Salt

• Water

• Dry Fish

• Palm Oil

• Pepper

• Cocoyam

• Meat

• Stockfish

• Seasoning (Magi Seasoning Cube)

• Ogiri
  

  
  

PREPARATION PROCEDURE

1. Wash and boil the cocoyam corns for about 45minutes till it softens. Peel the cocoyam afterwards and pound it into a smooth paste.
2. Grind the crayfish and pepper and set aside.
3. Parboil the Stockfish and Meat with small water, one cube of Maggi seasoning and salt for about 20mintues.
4. Add oil to the meat pot and cook for 5minutes, add the cocoyam paste in small cuts and put water, little by little, until it meets your desired thickness.
5. Add dryfish, pepper, salt, seasoning cubes (Maggi or Knorr) and ogiri to your taste.
6. Use your fingers to cut the Oha Leaves into tiny pieces; this technique is to prevent the vegetables from becoming darker in colour.
7. Add the cut Oha leaves and cook for 5minutes. Put down from fire.
8. Serve with Starch

WHY YOU SHOULD HAVE ONE PLATE OF OHA SOUP

OHA leaf is therapeutic. Traditionally it is used to salvage digestion issues and Malaria. It has anti-inflammatory, antioxidant and anti-microbial properties.

Oha leaf has minerals and vitamins. Minerals such as Potassium, Calcium, Iron, Manganese. Vitamins such as A, C and some B vitamins. It's rich in amino acids and fibre.