The South East part of Nigeria is predominately occupied by the Igbos. The Igbos have special meals and delicacies in which Ora Soup is one of them. It is very unique and the vegetables in preparing the meal is unique too. Some people call it Ora while some other call it Oha soup. I hope you find this article educating!
Things needed to cook Ora or Oha soup
Ora or Oha leaf
Uziza leaf
Ogiri or dawadawa (traditional Maggi)
Salt
Seasoning cube called Maggi
Pepper
Okporoko also called Stock fish
Azu Mkpo also called dry fish
Ede called Coco yam
Procedure
Boil your Ede (coco yam) till you are sure it is soft which is approximately for 30 minutes
Once the Ede is soft, remove the back and then pound it immediately using mortal and pistol till you are sure it is smooth enough
Cut the Uziza leaf and the Ora soup and get it ready
Once the steam water is ready, add red oil also called palm oil gotten from palm kernel. Then add the pounded Ede, crayfish, dawadawa or ogiri and mix together and allow it to stem very well for about 15-20 minutes depending on the quantity. Within this period, you can now begin to prepare your semolina, wheat, plantain balls, garri etc.
Add the Uziza leaf first before adding the Ora Leaf because the Ora leaf is softer than the Uziza Leaf
Now your food is ready to be served!
Thanks to Nene for her assistance in the preparation of the soup.
Nice post @UchechukwuEnem sounds like this is going to be very tasty. last year I visited enugu but unfortunately I was able to try only one igbo food. But I will add this to my to eat list. Nice pictures by the way.
@UchechukwuEnem This seem like one of the favourites from eastern part of Nigeria. I’ve also tasted it and it’s really palatable. Thank you for sharing, Uche. I’ll make sure @IlankovanT , @PaulPavlinovich and @KarenVChin have a feel of it when I invite them to Nigeria
@UchechukwuEnem hmmm. You just reminded me of home. Oha is a delicious soup and very health. When my grandmother was alive, I sit in her kitchen waiting, when she plans cooking oha. My mom is a great soup maker and Oha can never go wrong.
In the village, we make sure we eat oha with akpu (foo-foo) and we derive some joy holding the foofoo in our hands. Anyone who finish his can take from his neighbour.
In Igbo family compounds,there must.exist an Oha tree.
Thanks for sharing this and documenting the cuisine. I see you are becoming kitchen friendly😊
Hahahaha @Dr_Mohh @ i still believe the North are blessed with varieties in delicacies. I stayed there and can testify to that. Thanks for commending us
Does the pounded ede have a taste? In Hawaii, the locals pound taro root and make it look like yours called “poi”. To be a real poi connoisseur is let it set out and ripe or ferment, to turn sour in taste for flavor.
Poi is eaten as a starch.
What is red oil? What is made out of?
Thanks for taking the time in writing and sharing this post for us here in the Local Guides Community.
Wonderful to share some of your cultural food @UchechukwuEnem great post and an insight into your life. Thanks for the ping @U-royFelixA I’d love to come to Nigeria if my budget could handle it. It is about $A2500 per seat to get to Nigeria and involves several changes as there are no direct flights. One day perhaps.
Very interesting soup, @UchechukwuEnem . Thank you for sharing. Is it common to prepare it during a certain holiday or is it just famous in general? I guess it could be both but I’m just more interested if there is something specific around the cultural features surrounding this dish.
@PaulPavlinovich Hahah, it’s actually difficult getting a direct flight but dont bother yourself with logistics. I’ll foot the bills when the time comes.
