Cassava Fufu with Oha Soup

A traditional Igbo delicacy—smooth cassava fufu paired with rich, earthy Oha soup made from tender Oha leaves, meats, and native spices.

Ready in 1 hour Rich in smoky flavor Traditional Nigerian recipe
Cassava Fufu Flour
PART OF THIS DISH

Ingredients

  • 1 cup cassava fufu
  • 2 cups oha soup (traditional Nigerian soup with oha leaves)
  • 1 pound assorted meat (goat, cow tripe, or chicken), cooked
  • 2 tablespoons palm oil
  • 1 onion, chopped
  • 2 teaspoons ground crayfish
  • Salt and pepper to taste
Cassava Fufu Flour

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Method

  1. Heat palm oil in a pot and sauté chopped onions until golden. Add cooked assorted meat and ground crayfish, stirring well.
  2. Pour in oha soup and bring to a gentle simmer.Season with salt and pepper to taste. In a separate pot, warm cassava fufu. Serve a generous ladle of oha soup over a mound of cassava fufu.
Dish image Image for illustrative purposes only. Final presentation may vary.
Cassava Fufu Flour
CHEF'S TIP

Add Oha leaves at the end of cooking to retain their soft texture and flavor, and pair with warm fufu for a hearty, scoopable meal.

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