Oha is a South-Eastern favourite, and the leaves are treated with respect: torn by hand, never cut, and added right at the end so their delicate flavour survives. The base beneath is thickened traditionally with cocoyam and enriched with palm oil, crayfish and pepper.
Seafood works quietly here, adding savour without crowding out the oha. Heat is gentle to medium. Pounded yam is the classic pairing, but eba, semo and fufu are all welcome at the table. Prices are in RWF.
Enjoy a bowl in our Remera dining room, or order online for pickup or delivery anywhere in Kigali from Jollof Bistro.
