how to prepare Oha and Nsala soup combined!

Preparing Oha and Nsala soup combined is an interesting fusion of two popular Nigerian soups from the Igbo cuisine. Oha soup (also known as Oha or Ora soup) is made with the leaves of the Oha tree, and Nsala soup (also called white soup) is typically made with a variety of meats and spices but without palm oil. Combining the two will give you a unique flavor profile that blends the rich taste of Oha leaves with the light, aromatic nature of Nsala soup.

Here’s how you can prepare Oha and Nsala soup combined:

Ingredients:

For the soup:

• Oha leaves (fresh or frozen, shredded)

• Goat meat, chicken, and/or fish (you can use any combination of meat; traditionally, Nsala uses goat meat)

• Stockfish (optional, but adds great flavor)

• Dry fish (optional, depending on preference)

• Seasoning cubes (Maggi or Knorr)

• Ground crayfish

• Ground pepper (fresh or dried)

• Yam or cocoyam (used to thicken the soup, boiled and pounded)

• Utazi leaves (optional, for a bit of bitterness and extra flavor)

• Salt to taste

• Water (as needed)

Instructions:

1. Prepare the Meat and Fish:

   • Cut the goat meat, chicken, and any fish into desired sizes.

   • Place the meat, stockfish, and dry fish in a pot. Add enough water to cover the ingredients.

   • Season with one or two cubes of seasoning, add salt, and boil until the meat is tender. This might take around 40-45 minutes, depending on the meat.

2. Prepare the Thickener (Yam or Cocoyam):

   • While the meat is cooking, boil some yam or cocoyam until soft. After boiling, pound it until smooth and stretchy (like the consistency of pounded yam). Alternatively, you can blend the yam or cocoyam with a little water to form a smooth paste.

3. Add the Thickener to the Soup:

   • Once the meat is tender, add the pounded yam or cocoyam paste into the pot and stir. This will thicken the soup. Ensure the paste is well dissolved into the soup and allow it to cook for about 5 minutes. Add water gradually if the soup is too thick.

4. Add the Oha and Utazi Leaves:

   • Now, add the shredded Oha leaves to the pot. Oha leaves should be added last to retain their green color and flavor.

   • If you’re using Utazi leaves (which add a slight bitterness), add them at this stage as well, but in moderation as their bitterness can overpower the soup.

5. Season and Flavor:

   • Add the ground crayfish and pepper to taste. Stir and allow the soup to cook for another 5-10 minutes, ensuring everything is well combined.

   • Taste and adjust seasoning with more salt, seasoning cubes, or pepper if necessary.

6. Final Stir and Serve:

   • Allow the soup to simmer for another 5-10 minutes on low heat, ensuring everything is well cooked. Check the thickness and consistency, adding water if needed.

   • Once the soup is thick, aromatic, and well-seasoned, it’s ready to serve.

Tips:

• You can adjust the level of bitterness by controlling the amount of Utazi leaves.

• Some people like adding a little palm oil to Nsala soup, but it’s traditionally a “white soup” and does not usually contain palm oil.

• Serve with pounded yam, fufu, or semovita for the full Nigerian experience.

Enjoy your combined Oha and Nsala soup—a perfect blend of flavors and textures!