west-african

Nigerian Oha Soup with Goat and Garri Swallow

This simmered dish pairs goat meat, diced with oha leaves, sliced, garri and palm oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

78 g Carbohydrates

15 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g goat meat, diced 185 kcal
70g oha leaves (or spinach), sliced 16 kcal
12g palm oil 106 kcal
12g ground dried shrimp (powder) 12 kcal
60g onion, sliced 24 kcal
8g achi thickener (or cornstarch) 30 kcal
70g garri (cassava granules) 252 kcal
2g salt 0 kcal
1g black pepper 3 kcal
650g water 0 kcal

Cooking instructions

goat meatwater
Bring water to a simmer in a pot. Add the goat meat and cook 12-15 minutes until starting to tenderize.
palm oilachi thickener (or cornstarch)
Whisk in the palm oil and ground achi (or cornstarch slurry) and simmer 2 minutes to slightly thicken.
ground dried shrimp (powder)onion
Stir in ground dried shrimp and sliced onion. Simmer 5 minutes so flavors meld.
oha leaves (or spinach)saltblack pepper
Add the oha leaves and cook 2-3 minutes just until wilted. Season with salt and black pepper.
garri (cassava granules)water
For the swallow: bring 250 ml water to a boil in a small pot. Sprinkle in garri gradually while stirring with a wooden spoon until smooth and elastic.
garri (cassava granules)
Serve the soup hot with the garri swallow on the side for dipping.