In the whole of Africa, there is this predominant love for vegetables within its people. I will fast forward to Nigeria…
I grew up in a home with two Igbo parents. My mother, cooked and she doused everything with vegetables. As in, I sometimes had to beg her to remove my portion before her veggie magic. You would see an empty pot of Ogbono soup boiling away and when you returned back into the kitchen, she had pumpkin leaves all over the thing. And yes, you had to eat it or stay hungry. Except of course daddy said “give her something else to eat.” As his baby nunu hehehe.
Of all the meals mother made, her yam and veggies was one of my favorites. My mother usually made this dish on Saturdays. It was usually for breakfast or dinner. There was something ecstatically beautiful about biting into a piece of sweet white yam with sweet satisfaction. Then the taste of Palm oil intertwined…you’d have to taste some to understand.
My memories of palm wine is both crazy and sweet at the same time.
First things first, what is Palm wine? It is pretty much an alcoholic drink created from the sap of different species of the palm tree. It’s also known by different names; depending on the continent/place where it is located. For example, the Cameroonians call it “Tombo.” And most Nigerians call it Palmy or Simply Palm wine.
If you are a vegetarian or not, this Igbo soup is absolutely meant for you. It is sweet, nutritious and very easy to make. Oha soup is common in the eastern part of Nigeria and is known for how good it is in enhacing skin radiance and body health.
The ingredients needed in making this soup are the most important components of the soup, they are Oha leaves (as required), Cocao yam (15 to 20 medium sizes) or egusi seed (1 or 2 cups), Chicken, assorted, beef, goat meat, turkey, dry fish or mangala
Maggi (seasoning) 2 to 4 cubes, Crayfish (2 cups), handful of Uziza leaves ( although this is optional), 1 big Stock fish head, Palm oil 15 to 20 centilitres
0.2 cup of ofor or achi as an alternative thickener), Ogiri, salt and pepper to taste.
After getting the ingredients, the next process is to prepare the soup: Wash the cocoyam thoroughly with water to remove dirt and sand, then place in a pot, pour enough water to cover the cocoyam and boil until very tender. Peel off the brown back and pound with mortar and pestle. Blend your fresh pepper with crayfish and keep aside for later use. Pluck off the Uha leaves from the stem, wash it the same way you wash vegetable leaves then use kitchen knife to slice inti the size you want. The next step is to wash your meat clean, steam it with the necessary ingredients for few minutes until it is as soft as the way you desire it to be, while the meat is cooking add hot water into the bowl containing the dry fish and stock fish and allow to boil until tender. Add more (but small quantity of water into the pot of the cooked meat, red oil, blended crayfish and pepper, maggi and salt. Leave to boil; the soup will have taste even though it is watery then add the pounded coco yam or ground egusi (your choice) to serve as thickner. Also, add ogiri at this point. Stir and allow to melt before adding Uziza leaves and Oha leaves. Stir again and leave to boil for another 5 minutes.
Your Oha soup is ready to be served with any kind of swallow (eba, wheat, semovita or fufu). Do not miss out on this very delicious Igbo soup and considering it is a new month, make it your February healthy African soup. For detailed information, visit http://allnigerianfoods.com/uha-soup or http://www.nigerianfoodtv.com/2013/12/how-to-cook-oha-soup-ora-ofe-oha-ora.html?m=1