- Oha leaves – (as required)
- Cocoa yam – (15 to 20 medium sizes)
- Meat – (chicken/assorted/beef/goat meat/turkey)
- Dry fish/mangala – (as desired)
- Maggi cubes x 4
- Crayfish – 2 cups
- Uziza leaves (optional)
- 1 big Stock fish head
- Palm oil – 15 to 20cl
- Achi/Ofo – (200g)
- Salt and Pepper – To taste
Pound cooked cocoa yam with a mortar and pestle into a smooth paste, the normal traditional way. Grind crayfish and fresh pepper. Using your fingers, cut the Ora (Oha) leaves into tiny pieces. Parboil meat with the necessary ingredients, allow to cook for ten to fifteen minutes – add washed dry fish and stock fish. 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. Then add the pounded cocoa yam and 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). Serve with swallow – eba, fufu or pounded yam.