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.

- 60 mintotal time
- 4 to 6serves
- Mediumdifficulty
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
- 01
Preparing the Cocoyam Thickener. Boil peeled cocoyams for 25 minutes until completely soft. Pound to a silky smooth paste. Set aside.
- 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.
- 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.
- 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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