Nigerian Oha Leaf Soup with Assorted Meats

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Oha leaf soup is a beloved Igbo delicacy from southeastern Nigeria, built on tender assorted meats, a silky cocoyam-thickened broth, and the uniquely aromatic oha leaf. The greens are added at the very last minute so they stay bright, tender, and slightly bitter. It is traditionally eaten by pinching off pieces of fufu or pounded yam and using them to scoop the rich soup.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 4 gSugar
• 34 gProtein
• 720 mgSodium
• 820 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the assorted meats and proteins

• 500 g assorted meats (beef, tripe, cow foot), cleaned and cut
• 100 g smoked catfish, deboned and flaked
• 50 g dried stockfish, soaked overnight in cold water
• 1 medium onion, sliced
• 1 tsp salt

For the broth and seasoning

• 1/3 cup palm oil
• 2 medium onions, finely chopped
• 2–3 scotch bonnet peppers, blended into a paste
• 3 tbsp ground crayfish
• 2 stock cubes, crumbled
• Salt to taste

For the thickener

• 500 g fresh cocoyam (taro), peeled and rinsed

For the greens

• 8 cups fresh oha leaves, washed and shredded
• 1 cup utazi or uziza leaves, washed (optional)
• 1 cup bitter leaf, washed (optional)

Directions

1. Place the assorted meats in a large pot with the sliced onion, 1 tsp salt, and enough water to cover. Bring to a boil, skimming any foam, then simmer for 35–40 minutes until tender, adding the soaked stockfish during the last 10 minutes. Reserve at least 4 cups of the cooking stock.
2. While the meats cook, place the peeled cocoyam in a separate pot of salted water and boil for 15–20 minutes until very soft. Drain and pound (or blend) into a smooth, lump-free paste.
3. Heat the palm oil in a heavy pot over medium heat for about 2 minutes until it shimmers. Add the chopped onions and sauté for 3 minutes until softened.
4. Stir in the blended scotch bonnet paste and cook for 2 minutes, then add the cooked meats, stockfish, smoked fish, the reserved stock, ground crayfish, and stock cubes. Simmer uncovered for 10 minutes to marry the flavors.
5. Drop the cocoyam paste into the bubbling soup by heaping tablespoons, stirring gently so it dissolves and thickens the broth. Simmer 8–10 minutes until the soup is lightly viscous.
6. Scatter the oha leaves over the surface of the soup, followed by the utazi and bitter leaf if using. Press them down gently with a wooden spoon but do not stir vigorously.
7. Cover and cook for just 3–4 minutes so the leaves wilt but stay a vivid green and keep their delicate aroma.
8. Taste and adjust with salt and an extra stock cube if needed. Lift off the heat immediately so the greens do not darken.
9. Serve hot in deep bowls with fufu, pounded yam, or garri (eba) on the side.

Cook’s Notes

• Use fresh oha leaves whenever possible—frozen leaves turn mushy and lose their distinctive aroma; a pinch of spinach plus uziza is the closest backup.
• Do not overcook the greens or stir too vigorously; they should wilt in 3–4 minutes and stay bright green, otherwise the soup turns muddy and bitter.
• Cocoyam paste is the classic thickener. If unavailable, use achi or ofo powder mixed with a little water as a 1:1 substitute.
• Pressure-cook the assorted meats for 20–25 minutes to cut the cooking time roughly in half and produce very tender tripe and cow foot.
• The soup should be slightly thick but still spoonable; if it tightens up as it cools, loosen with a splash of the reserved meat stock before serving.

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