OHA SOUP RECIPE

Oha soup is a classic Nigerian dish, particularly popular among the Igbo people of southeastern Nigeria. Known for its rich flavor and unique taste, this hearty soup is made with Oha leaves, a soft and mildly aromatic vegetable that gives the dish its signature taste. Unlike some leafy greens, Oha leaves retain their tenderness even after cooking, making the soup distinctively smooth and enjoyable.

This delicious soup is traditionally prepared with palm oil, assorted meats, stockfish, crayfish, and local spices, creating a deeply flavorful and nutrient-rich meal. Thickened with cocoyam paste or achi (a natural thickener), Oha soup has a velvety texture that pairs perfectly with fufu, pounded yam, or eba. Some variations include periwinkles or smoked fish to enhance the taste.

Beyond its deliciousness, Oha soup is highly nutritious. The Oha leaves are packed with essential vitamins and minerals, while the proteins from the meat and fish make it a balanced and satisfying dish. The palm oil used in the soup is also a good source of healthy fats and antioxidants.

Oha soup is more than just a meal—it’s a cultural treasure enjoyed at family gatherings, celebrations, and traditional feasts. Whether you are a lover of Nigerian cuisine or trying it for the first time, Oha soup offers a delightful taste of Igbo culinary heritage, making it a must-try dish for anyone who appreciates rich, flavorful, and nourishing soups.