– How To Make Uha Soup
– It would take you about an hour 10 minutes
Uha Soup is another Igbo soup that can make your stomach want for more. A lot of people are scared to prepare this soup because they fear that they would not get it. Look no further as we would be bringing to you a simple method of cooking this soup.
Let’s begin with the formal ingredients
Cocoa yam (about 15 to 20 medium sizes)
2kg Meat of choice (chicken, assorted, beef, goat meat, turkey)
600g Dry fish or mangala
Maggi (seasoning) 2 to 4 cubes
Ground crayfish (1 cups)
A handful of Uziza leaves
1 big Stock fish head
Palm oil 200-250ml
3-4 tablespoons of ofor or achi
Ogiri (local ingredients)
salt and pepper to taste
Now to the preparation of the soup. This should last for an hour 10 minutes.
Wash the cocoa yam with just water and start cooking, cook until it is soft (you can check with your fingers), then peel off the outer back and pound with a mortar and pestle, the normal traditional way. Grind crayfish and fresh pepper (I like to use fresh pepper for most Nigerian foods)
Pluck off the Uha leaves from the stem and slice with a kitchen knife, I like to shred the leaves with my fingers the exact way I learned from my mother (You will find how this is done from the video below, this method will ensure that the leaves are not shredded to tiny bits).
In case you want to slice with a kitchen knife just to ease up the process be sure not to slice into very tiny bits.
Parboil meat with the necessary ingredients, allow cooking for ten to fifteen minutes before adding the hot-water-washed dry fish and, (we use hot water to soak and wash dry fish/stock fish just to make sure the accompanying sand is washed off). Add the stockfish and cook until it is tender,
Add more water then add red oil (palm oil), ground crayfish, Maggi, salt and pepper to taste. Stir and allow boiling. At this point, it should give a good soupy taste (even though it would be watery)
Then add the pounded cocoa yam as you can find in the video below (at this point you can add the ground egusi if you choose to make oha soup with egusi, which is also a very tasty recipe.
Also add the ogiri at this point.
Stir; allow to dissolve before adding the sliced uziza leaves then uha leave should follow after a minute. Stir and cook for another 3 to 5 minutes and you just made a very delicious oha soup (ofe ora).
You can serve this meal with any solid of your choice, either eba, fufu or pounded Yam.
Get back to us and let us know how you prepared this meal.