am in love with oha soup but i don't know how to prepare it.
can a nl out there help out?
thks

i wil jux tell u how i cook mine.
Ingredients:
meat,stockfish(i prefer the flesh),dried fish(mangala,ebiyi,arira,etc) kpomo,perewinkle(isam) if u eat it,achi(fresh one), knor cube, crayfish,pepper, salt, red oil, uziza leaf(optional), oha leaf.
Direction:
steam ur meat, kpomo stockfish head or flesh(pls wash ur kpomo very well n cut to ur desired size n also soak ur stockfish n driedfish inside hot water in separate bowl before adding it inside ur seasoned steamed meat excluding the dried fish and cook for 5mins). Add ur cooking water and palmoil, wash in ur dried fish and allow it to cook for 10 mins, nw add ur achi little by little until u get the tickness u want. Allow it to cook for 3mins, add pepper n crayfish(enuf), maggi. Cover n cook for 2mins. Wash ur oha n uziza, cook for 1min now add salt to taste n cook for anoda 1min. Yur oha soup is ready.

I have two questions
1) please can you / anybody take me through how to prepare ofe nsala/ white soup

2) please what's achi? Is that the white stuff they use to make ''isi ewu' ? I thought they used ogiri to make oha soup but I didn't see it among your ingredients? Is that what you re referring to as achi? Kindly clarify for me please, if you have pics that would help.

Abeg no vex o! Somebody please help me out . I was actually on the look out for these two soups, now I ve found the oha thread, I need tutorials for the nsala soup!! Thanks in advance

Achi is like a seed. Looks like ogbono seeds jst slimmer and a lil bit smaller compared to ogbono. D sellers usually put it in water. It's basically used for thickening soup. A lil goes a long way. U don't want ur soup tasting achi achi achi. When u go to d market, jst tell d women dt sell ogbono, crayfish, ground pepper dat u want to buy achi. Dey'll blend it for u, if u want too.

To make oha,I prefer to use cocoyam as a thickner instead of achi,lemme show u ow I mak mine

Oha leaves
Beef
Fish(smoked)
Ogili(d smelly iru in leaves)
Crayfish
Drypepper
Palmoil
Cocoyam
Uziza leaves(just a smal bunch lik 20naira own)

Boil cocoyam(skin and all)til its soft(without salt o),peel d skin off and pound in a small mortar and kip aside,put a pot of stock(meatwater)on,add palmoil,smoked fish,dry pepper,salt,maggi,ogiri,crayfish,bring to d boil then add ur pounded cocoyam in big balls(3-4),let it boil for bout 4mins,add ur uziza(be careful wth d uziza,just use a litle,it helps enhanc the taste of d soup) and oha leaves,let it cook til u get d consistency u want. Wen addin ur oha leaves ure sposd to tear it off d stems without using knife,but me I no get dt kain power,I just tel dem to slice it for me in d mkt

For Nsala soup,don't realy cook it much cos I belive it shud be eaten with pounded yam,unfortunately I no get power to pound but I'll tel u ow I prepare mine

Peppersoup ingredients
Freshfish(catfish wash and salt)
Smokedfish
Yam
Ogili
Dried pepper/cammeroonian pepper

Pour d peppersoup ingredients in a pot of water,cut some slices of yam into it,add all d ingredients and seasonings except ur fresh fish. When the yam is cooked,take it out and pound,put in d catfish and d pounded yam into d soup(d yam acts as a thickner),cook til the soup reaches d desired consistency,serve with pounded yam

Thanks guys! Much appreciated!!! God bless you all

The use of pounded yam as a thickener definitely rings a bell...... I remember my mum using it. I will definitely try it.

Sorry o...... But permit me to ask some more. Please tjskii can you clarify/ expantiate on the pepper soup ingredients if you don't mind ?
Abel no vex o!
Shame sef wan catch me but I wanna be sure I have everything in order.........cannot disgrace myself in my husbands house when that time comes......lol

The ogiri for nsala soup is the dry black type right??
And the leaf for nsala soup, is it utazi or uziza ?? Always mix it up
Many thanks in advance.

Concerning d peppersoup ingredients,I just go to d market and tell d women to give me d already blended one(I no get power to start preparin from scratch ,lazy me)but if u want to do it from scratch d women wil giv u d ingredients,thyl even show u wat quantity to use sef,thyr nice liK dat.

The ogiri for nsala is d black dry type,ure correctt,they call that one opei,though I kinda prefer d smelly one instead,and yes d leaf for nsala is uziza,sorry I left that out

No worry norin do u,ur husby is a very lucky man,d beauty of these soups is dt once u kno wat its sposed to taste lik,then ul be abl to replicate it in ur cookin as long as u folow d recipe

Oha Dry Leaves - Rare Seasonal Leaf

Prepared in the same style as Bitterleaf soup, this rare seasonal leaf is used for making traditional Igbo soups.

for Nigerians looking for Oha Dry Leaves in the US, you can get your ingredients here http://www.nigerianfoods.com/products/oha

Uziza Dried Leaves


Secret Spice of Master Chefs

A rich seasoning that features quietly in countless Nigerian soups.

Uziza leaves(false cubeb leaves) :these leaves are also glossy but has a ''spicy scent''. It is mostly used for cooking Pepper soup, Gi Nmiri Oku (yam pepper soup), egusi soup & Oha/Ora soup.

for Nigerians looking for Uziza Dried Leaves in the US, you can get your ingredients here http://www.nigerianfoods.com/products/uziza-leaf

The real oha soup is made wit palm kernel seeds (banga) nd not palm oil. Nd coco yams (ede) are used as thickners nd not Achi...Ask a Real Anambra/Nnewi woman . The above methods are onpoint. But substitute d mentioned ingredients to it nd u wud lick ur plates nd ur hands

@zitalin, note that not all lgbos are from Anambra thus the variation. You folks are more into using akwu (palm kernel) while we in lmo are into palm oil and we may have more preference in using achi for bitterleaf soup as against "ede anambra".

Pavore9:
@zitalin, note that not all lgbos are from Anambra thus the variation. You folks are more into using akwu (palm kernel) while we in lmo are into palm oil and we may have more preference in using achi for bitterleaf soup as against "ede anambra".

Oha nd onugbu soups even ofe akwu originated frm anambra state i was jus giving d Op more insights on d preparation moreova it tastes really really beta if akwu nd ede is used compared to palm oil nd achi...a trial will convince you

@zitalin, ofe onugbu & ofe akwu l give in to its anambra origin bt not oha soup! as per ofe ede, traditionally we have preference for ugu as against bitterleaf bt with inter-marriage & people mixing up, things have changed. l lived in Awka for 4yrs.

tjskii:
To make oha,I prefer to use cocoyam as a thickner instead of achi,lemme show u ow I mak mine

Oha leaves
Beef
Fish(smoked)
Ogili(d smelly iru in leaves)
Crayfish
Drypepper
Palmoil
Cocoyam
Uziza leaves(just a smal bunch lik 20naira own)

Boil cocoyam(skin and all)til its soft(without salt o),peel d skin off and pound in a small mortar and kip aside,put a pot of stock(meatwater)on,add palmoil,smoked fish,dry pepper,salt,maggi,ogiri,crayfish,bring to d boil then add ur pounded cocoyam in big balls(3-4),let it boil for bout 4mins,add ur uziza(be careful wth d uziza,just use a litle,it helps enhanc the taste of d soup) and oha leaves,let it cook til u get d consistency u want. Wen addin ur oha leaves ure sposd to tear it off d stems without using knife,but me I no get dt kain power,I just tel dem to slice it for me in d mkt

Ede and ogiri!!! You are there my sister. You sabi am well
I go come holiday for your side

hhhmmmmmm,what a good taste., I just read now.

zitalin:
The real oha soup is made wit palm kernel seeds (banga) nd not palm oil. Nd coco yams (ede) are used as thickners nd not Achi...Ask a Real Anambra/Nnewi woman . The above methods are onpoint. But substitute d mentioned ingredients to it nd u wud lick ur plates nd ur hands

so so on point am from delta ughelli that's how I prepare mine..

Onyinyechimara:
I have two questions
1) please can you / anybody take me through how to prepare ofe nsala/ white soup

2) please what's achi? Is that the white stuff they use to make ''isi ewu' ? I thought they used ogiri to make oha soup but I didn't see it among your ingredients? Is that what you re referring to as achi? Kindly clarify for me please, if you have pics that would help.

Abeg no vex o! Somebody please help me out . I was actually on the look out for these two soups, now I ve found the oha thread, I need tutorials for the nsala soup!! Thanks in advance

u can use achi or pounded cocoyam,all of them are thickening agents

Achi is the way forward as a thickener o.

Ain't nobody got time to be pounding cocoyam