Imagine meats simmered tenderly, absorbing every bit of flavour over a gentle boil.

We add okporoko fish, known as stockfish head, infusing the broth with its unique taste.

But, here's where the magic begins – the palm juice. Extracted from palm nut fruit, this golden elixir transforms the dish.

We then stir in blended crayfish and yellow pepper, bringing a burst of flavour and a hint of spiciness with ata rodo or scotch bonnet peppers.

But, hold on, the true soul of this dish lies in its greens.

The Oha leaves, still hand-cut to honour the old traditions of the Igbo tribe, and the thinly shredded uziza leaves, are more than ingredients; they are a bridge to our past.

As the palm nut juice mingles with the meat broth, dried catfish, crayfish, and spices, we add ogiri and cocoyam.

These are not just flavours, but echoes of our ancestors, reminding us of the richness of our culture.

The natural flavour of uziza leaves and the pungent aromatics of ogiri transport you back to the good old days.

And finally, we add the uziza and oha leaves at the very end, to lock in their freshness and rich taste.

Fresh Oha leaves, the ‘ajebutter’ of all Igbo native soups, are like gold – they need to be bright green, soft to the touch, and fresh as morning dew.

Remember those village days? Plucking fresh oha leaves right from the tree, where every ingredient was a gift from the earth.

In this soup, we use Ofo as a thickener, bringing a smooth, velvety texture that just wraps around your heart.

My ajebutters, just like yours, revel in this soup and the stories it carries.

It's not just a meal; it's a piece of home, a luxury of freshness and authenticity that we treasure.

Fresh Oha is our gift to you, an authentic taste that can't be replicated.

Savour this soup, and let it take you on a journey to the roots of Igbo culture.