How to make oha soup without cocoyam recipe detailed how to use oat flour as an alternative to cocoyam. So, oha soup is a local delicacy that originated from South East of Nigeria.
Most importantly, oha soup or ora soup is basically made with assorted meat, dry fish, crayfish, ogiri and thickened with cocoyam.
Also, use this vegetable oha to make any type of soup as desired. In addition, use it to make egusi soup, ogbono soup, and oha. Similarly, mix oha and fluted pumpkin leave to make soup such as ofe owerri.
Certainly, when cocoyam is unavailable, use achi, ukpo, ofor etc. to thicken oha soup. For instance,
some people in diaspora who may have difficult time getting cocoyam for oha soup. For that reason, use oat flour in place of cocoyam.
Certainly, there is a difference with the signature taste that comes with thickening it with cocoyam.
However, oat flour is just about the perfect improvise for cocoyam. However, not only does oat flour do the job of cocoyam, it also add a lot of nutrients to the soup.
How To Make Oha Soup Without Cocoyam
Because oat flour has more effective thickening effect than cocoyam, please add it to the soup bit by bit until you achieve the type of thickness you like.
List Of Ingredients
- Dry fish
- Stock fish cod
- Seasoning cubes
- Goat meat
- Ground Pepper
- Ground Uziza seeds
- Oat flour ( thickener)
- Palm oil
Because you can be flexible while making your yummy oha soup, palm fruits extract can be used in place of vegetable oil. Palm fruits extract does not only add colour and taste to the soup, it also aid the thickening effect of whatever you thickener you want to make use of
If you are wondering what palm fruit extract is, find out here..
In a nutshell, palm fruit extract is the juice squeeze out of a cooked ripe palm fruits. This is achieved after cooking, then pound and wash the the cooked palm fruit with water before collecting the juice.
- Wash all the meat, fish, oha leaves and set aside
- Put the meat and cod fish in a medium size pot, put some crayfish, seasoning cubes, salt and a bit of water
- Get the meat to a boil on a medium heat cooker for about 25 minutes
- Drop in the washed dry fish
- put more water as required and allow to cook again for about 20 minutes or until the meat and fish are fully cooked
- Add the remaining crayfish, ground pepper, bouillon cubes and salt to taste
- Add the oat flour as the thickener for thickening the soup. Once it is added, stir and let it cook for about 5 to 10 minutes at a lower heat. Stir at interval to avoid the soup from burning. When the soup have thickened as desired, it is time for vegetable
- Add the ground uziza and stir
- Add the oha into the pot of soup. stir and allow to simmer for about 2 to 3 minutes on a low heat.
- At this juncture, the mouth watering oha soup is ready.
- Now you can serve it warm with any fufu of choice.
Ogiri can be used in place of uziza or you can use the two to get a complex taste. However, I chose to cook with only uziza in this oha soup without cocoyam recipe.
Even more, use the regular oat and grind it it yourself to power. If you don’t have access to oat flour.
For the reason that oat flour has more effective thickening effect than cocoyam. Add it bit by bit until you achieve the type of thickness you like.