Ofe Oha (Oha Soup) also known as Ofe Ora, is a popular and rich Igbo delicious soup from Eastern Nigeria, celebrated for its unique flavour and nourishing ingredients.
Oha is botanically known as Pterocarpus mildraedii. The leaves of this soup are gotten from the evergreen oha/ora tree, which are littered all around the tropics of the most populous black nation on earth – Nigeria.
In terms of nutritional value and health benefits, the leaves contain much nutrients such as fiber, amino acids, calcium, iron, potassium, vitamin A and vitamin C amongst others, which help to nourish the body. Oha leaves are medicinal and are known for retaining their green colours throughout the year.
The soup is typically prepared with Oha leaves, alongside a thickener. These thickners and addictives include the likes of cocoyam paste, popularly known as ede, achi, offor or ukpo. Many foodies like to cook this soup any of these thickeners. In-fact, to get a thick consistency, some combine two thickeners together.
One unique feature of oha soup is that the leaves are shredded with bare hand and not with a knife. It is however important to note that the soup is usually packed full with assorted meats (like beef, ponmo, goatmeat, or any of the white meat, like chicken or turkey).
Oha soup is not complete without the South Eastern aromatic stockfish, dry fish, crayfish, palm oil, and traditional spices like ogiri, okpei or uziza and of course the spicy smelling Cameron pepper.
Yes, Oha Soup as a cultural and traditional delicacy from South Eastern Nigeria, can potentially be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. This is because it meets specific UNESCO criteria. The question of what makes the soup eligible, even though it is a well-known fact that every eligible delicacy would usually undergo a rigorous nomination process, comes to mind.
The answer is simple. Ofe Oha is a beloved traditional dish of the Igbo South Eastern Nigeria. Rich in cultural and historical relevance, it holds strong potential for recognition by UNESCO as part of the Representative List of the Intangible Cultural Heritage of Humanity because of its cultural significance, traditional knowledge, and community recognition. The soup embodies deep cultural essence, having been passed down through generations as a cherished part of Igbo identity. It is often prepared for special occasions such as festivals, marriages, and other rites of passage. The tradition of teaching the preparation method from mothers to daughters reinforces its role as an intergenerational practice that binds families and communities together.
Its widespread recognition and community involvement are key factors that enhance its candidacy. Oha Soup is not merely food, it is a cultural symbol tied to culinary excellence, hospitality, honour, class, social values, and respect. The use of seasonal ingredients like fresh Oha leaves also connects it to local farming cycles, further rooting it in the community’s everyday life and environment.
The dish also preserves traditional knowledge and culinary skills, which are vital for UNESCO’s consideration. From the use of clay pots and firewood or coal stoves, to culturally specific practices like tearing the Oha leaves by hand instead of with a knife, the preparation process showcases a unique blend of techniques, ingredients, and etiquette that reflect deep-rooted values and ancestral wisdom.
Efforts to document and preserve Oha Soup already exist in the form of food blogs and YouTube Channel like Gourmet Guide234, traditional cooking workshops, school programs, and community festivals. These platforms help pass on the knowledge to future generations and raise awareness beyond Nigeria’s borders, ensuring the practice remains vibrant and relevant in modern times.
To formalize its nomination, Nigeria’s Ministry of Information and Culture would need to compile a detailed dossier. This would include testimonies from local communities, visual documentation, and a clear safeguarding plan to ensure the tradition’s continuity. Such a nomination would also require the support and participation of the communities that practice and uphold this unique culinary tradition.
Doing something unique and practical like producing a culinary documentary, hosting culinary shows exhibitions, as well as collaborations with stakeholders who hold the ace in the promotion of the cultural depth of the soup., would go a long way in establishing Oha Soup not just as a dish, but as a living heritage worthy of global recognition by UNESCO.
This culinary writeup is therefore laying the foundation for the official documentation and the nomination of this delightful delicacy. Let’s visit the kitchen…
Recipe for 4 servings:
Ingredients
• 1 small bunch oha leaves
• 1 tablespoon achi or offor thickner (cocoyam powder)
• 2 cooking spoons Palm Oil
• Assorted meat, beef, offals [shaki, (cow tripe)
• 1 large onion [sliced]
• 5 Pieces of Dry Fish
• 1 Stock Fish
• 6 cameroon or yellow pepper [crushed]
• Salt and seasoning to taste.
• 3 tablespoons ground crayfish
Method
1. Wash and boil the meat adding salt and seasoning to taste.
2. In another pot, wash the fish, stock and dryfish with warm water.
3. Set on fire and cook until tender.
4. Using your fingers, cut the Oha leaves into tiny pieces. This technique is to prevent the vegetables from becoming darker in colour. This happens when you cut the oha leaves with a knife.
5. When the meat is thoroughly cooked and is tender, add the peppers, ground crayfish, and the softened fish.
6. While the stock is boiling, get a small bowl, add the ground achi or offor or cocoyam powder to the bowl, pour in the palm oil and stir.
7. Add to the boiling pot, stir and simmer.
8. Taste for salt and seasoning.
9. Cover the pot and allow to cook until the soup is thick.
10. Add the oha leaves and simmer for 50 seconds.
11. Remove from heat and serve warm with any swallow
12. The likes of fufu, eba, semo or pounded yam remains the best bet.
