Ofe (oha soup)
This is one popular consumed soups amongst the southern part of Nigeria.
The southern part is known for its diversity in cultural dishes and these dishes are often seen in very good restaurants.
- 500 g Beef precooked
- 800 g Beef foot precooked
- 500 g stockfish precooked
- 200 g tripe precooked
- 1 or 2 dry fish ( cleaned and deboned)
- 120 g Oha leaves (shredded with your hands and washed)
- 2 – 3 pieces uziza leaves sliced (optional)
- 7 cups meat stock or water
- 1/4 cup ground crayfish
- 1-1/2 Tbsp ground Cameroon pepper ( sub with 2blended scotch Bonet or habanero pepper)
- 1 to 2 Tbsp Ogiri Igbo (1 or 2 wraps)
- 1 Tbsp ground ofo ( substituted with 1Tbsp Corn starch)
- 1 cup Palmoil
- Salt to taste
- Seasoning cube
Method of preparation:
- Bring meat stock to boil, add crayfish and Cameroon pepper.
- Add in the meat and turn heat to low. ( Don’t cook meat for too long remember they are already precooked)
- Add in the palm oil and stir.
- Mix Ogiri with a little water and add to the pot. Then take a cooking spoon of hot liquid from the pot to dissolve the ground ofo. Pour the dissolved mixture into the soup and stir. Taste for seasoning and adjust accordingly.
- As the soup thickens, add oha and the uziza leaves. Stir in and turn off the heat to allow residual heat to finish up. This keeps the oha fresh and green looking.
- Enjoy with any swallow of your choice.