Beyond the Oha leaf, the soup’s characteristic richness and depth come from a harmonious blend of other key ingredients:
Uziza Leaves and Seeds: These add a subtle peppery heat and an aromatic dimension that elevates the soup’s flavor.
Cocoyam (Ede): Boiled and pounded into a smooth paste, cocoyam serves as the traditional thickener, giving Oha soup its creamy, hearty consistency. Achi or Ofor can also be used as alternatives.
Palm Oil: This essential ingredient imparts a rich, golden color and a characteristic depth of flavor common in many Igbo soups.
Assorted Proteins: A variety of proteins such as beef, goat meat, stockfish, smoked fish, and sometimes periwinkle, form the robust base of the soup, reflecting local availability and family preferences.
Ogiri Igbo: A traditional fermented castor bean paste, Ogiri Igbo is crucial for its distinct pungent aroma and umami flavor that rounds out the soup.
Crayfish and Pepper: Ground crayfish enhances the seafood flavor, while habanero or scotch bonnet peppers provide the desired level of heat.
PREPARATION
The preparation of Oha soup is a meticulous process that begins with boiling and tenderizing assorted meats and stockfish. The cocoyam is boiled, peeled, and pounded into a smooth paste. Palm oil is heated, and the various ingredients, including crayfish, ogiri Igbo, and peppers, are added to create a rich broth. The cocoyam paste is then introduced to thicken the soup. It is followed by the delicate Oha leaves and Uziza leaves, which are added last and cooked for a very short duration to preserve their freshness and flavor. The residual heat often finishes the cooking of the tender leaves.
Cultural Significance and Preparation
Oha soup is more than just a daily meal; it is deeply interwoven with Igbo cultural practices. It is frequently prepared for special occasions, celebrations, and family gatherings, symbolizing comfort, tradition, and community. The shared act of preparing and enjoying Oha soup fosters a sense of unity and connection across generations.