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.

How to prepare mpoto ede soup (cocoyam leaf soup)


  1. Mpoto leaf
  2. Cocoyam
  3. Palm oil
  4. Pepper (Blended)
  5. Crayfish (Blended)
  6. Egusi (Blended)
  7. Seasoning
  8. Protein ( Meat, Dry fish, and Stock fish)
  9. Salt to taste

Note: The cocoyam leaf used to prepare this soup is the one gotten from the specie of cocoyam used as thickner to prepare Bitterleaf soup, Oha soup etc

It is usually gotten during dry season when the leaf has become dry. Make sure that the leaf is very dry before you use it to cook. You can dry it in the sun for some days before using it.


Sqweeze the dried mpoto leaf and set aside

Wash and boil the cocoyam till very soft, remove the back and pound in a mortar.

Wash and steam the protein.

Add palm oil, the blended pepper and crayfish and allow to cook for 20min.

Add the cocoyam to the protein stock and cook until all the cocoyam has dissolved

Add the blended Egusi and seasoning.

Add salt to taste and allow for another 10min

Then add the mpoto leaf and allow for 5min

Serve with fufu, semi, garrison etc.