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Oha Soup Vegetarian Version

Vegetarian Oha Soup celebrates the extraordinarily delicate and beautiful Oha leaf (Pterocarpus mildbraedii) in a completely plant-based preparation that allows the unique, mild, slightly floral flavour of the leaf to take absolute centre stage. In the absence of meat, the cocoyam thickener, a generous quantity of ground crayfish and mushrooms provide sufficient body and depth to make this a fully satisfying soup.

Oha Soup Vegetarian Version, Nigerian cooking

Ingredients

  • 4 big handfuls of fresh oha leaves, hand-torn (never cut with a knife)
  • 5 medium cocoyams, boiled and pounded — the thickener
  • 2 big handfuls of fresh oyster mushrooms, sliced
  • 3 cooking spoons of red palm oil
  • 3 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 tablespoon of ogiri okpei (fermented castor seed) — optional
  • 1 teaspoon of ground ehuru
  • 1 big onion, sliced
  • 1 big handful of stockfish, soaked — optional
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 3 glasses of water or vegetable stock
  • A small handful of uziza leaves — optional

Method

  1. 01

    Preparing the Cocoyam Thickener. Boil peeled cocoyams for 25 minutes until completely soft. Pound to a silky smooth paste. Set aside.

  2. 02

    Building the Soup Base. Heat palm oil in a wide pot. Add ogiri if using and fry 1 minute. Add sliced onion and fry 2 minutes. Add blended Atarodo and ground ehuru. Fry for 8 minutes. Add mushrooms, stockfish if using, ground crayfish, seasoning cubes and salt. Add 3 glasses of water or vegetable stock. Bring to a simmer.

  3. 03

    Adding the Cocoyam Thickener. Add pounded cocoyam in pieces, stirring after each addition. Cook for 10 minutes until dissolved and soup is smooth and moderately thick.

  4. 04

    Adding the Oha Leaves. Hand-tear the oha leaves and add to the soup. Add uziza leaves if using. Stir gently. Cook for just 5 minutes — the delicate oha must not be overcooked. Taste and adjust. Serve immediately.

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