Ofe Oha is one of the great soups of the Igbo kitchen, made with tender oha (ora) leaves that are torn by hand rather than cut so they hold their flavour. The base is palm oil and rich broth, thickened with cocoyam, seasoned with ogiri or iru and ground crayfish, with the leaves folded in at the very end so they stay soft and fragrant.
The result is deep, savoury and faintly nutty, with a medium heat that warms rather than burns. It is a natural match for pounded yam, garri or semo.
The container charge is already included in the price. Order online for pickup or delivery in Kigali, or come and eat it fresh at Jollof Bistro.