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ora soup

Ora (Oha) Soup

Ora (Oha) soup is native to the
South Eastern Nigeria. It is a very
traditional soup similar to the
bitterleaf soup but cooked with
Ora leaves. Ora (Oha) Soup is
special because the tender ora
leaves used in preparing this
soup recipe are seasonal unlike
their bitterleaf counterpart
which can be found all year
round. Though it is only the
vegetable that distinguishes the
Ora Soup and the Bitterleaf Soup,
they taste so different that it is
hard to believe the difference
just one ingredient can make in a
Ingredients for Ora (Oha)
Vegetable - Ora leaves
Cocoyam – 8 corms
Red Palm Oil – 3 cooking
Assorted Beef – Includes
best cut, shaki (cow tripe)
Assorted Fish – Dry Fish and
Stock Fish
Chilli Pepper, Salt and
Crayfish (to taste)
Seasoning – 3 Maggi or Knorr
Before you cook the Nigerian
Ora Soup
1. Grind the crayfish and
pepper and set aside.
2. Wash and boil the
cocoyam corms till soft.
Remove the peels and use
a mortar and pestle to
pound the corms to a
smooth paste.
3. Using your fingers, cut the
Ora (Oha) leaves into tiny
pieces. This technique is to
prevent the vegetable
from becoming darker in
colour. This happens when
you cut the ora leaves
with a knife.
Cooking Directions
1. Boil the shaki (cow tripe),
stock fish and dry fish in 1
litre of water till they are
well done. First sign of a
done shaki is that the cuts
will start curling on itself.
2. Wash the beef and add to
the pot of shaki etc. and
continue cooking. When
the meat is done, add 3
cubes of Maggi/Knorr and
cook for 5 minutes.
3. Add the pepper and ground
crayfish and cook for 10
minutes. Add the cocoyam
paste in small lumps and
then the palm oil.
4. Cover the pot and leave to
cook on high heat till all the
cocoyam lumps have
dissolved. You can add
more water if you feel
that the soup is too thick.
5. Add the ora (oha) leaves
and leave to cook for
about 5 minutes.
6. Add salt to taste and the
soup is ready to be served
with Eba, Foo Foo,
Semolina or Amala.

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