How to cook Oha soup



Oha leaves


Red oil


Dry Fish and Stock

Ground Fresh Pepper,

Salt (to taste)

Ground crayfish


Notes: If you’re outside Africa, you can use cocoyam flour.

How to pound cocoyam 

Wash and cook the cocoyam until soft. Take away the peels and use a mortar and pestle to pound the corms to a swish paste.


Wash and steam the beef, stock fish and dry fish until they’re well cooked.

Add Seasoning (Maggi/Knorr)

Add Ogri

Add pepper and ground crayfish

Add red oil

Add salt to taste

Then add the cocoyam paste (in tiny lumps).

Cover the pot and leave to cook on high heat until all the cocoyam lumps have dissolved.

Finally, add the oha leaves and allow to cook for another 10-15min.


Serve with Garri (Eba), flour FufuAmala, Cassava Fufu or Pounded Yam.

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