If you are looking for a new soup to add to your recipes, then you should try Okoho soup.
Made from the stem of the Okoho stick from the plant Cissus populnea, it is known for its distinctive slimy texture similar to okra soup. It is a traditional Nigerian delicacy native to the Idoma people of Benue State.
Okoho soup is a cherished dish often served during special occasions and family gatherings. It is typically prepared with bush meat (such as grass-cutter, alligator, and smoked meat) and is loved for its rich flavor and cultural significance.
Okoho soup is not just a soup; it is a powerhouse of nutritional benefits. It is rich in antioxidants and supports overall gut health.
Here is a step-by-step guide on how to prepare Okoho soup.
Ingredients
1-2 Okoho sticks (stem)
Bushmeat or Assorted meat (beef, goat meat)
Dry fish
Stockfish
Palm oil (Optional)
Ground crayfish
Fresh pepper (blended)
Ogiri/Iru (locust bean seasoning)
Seasoning cubes
Salt to taste
Water
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Preparation
1. Start by thoroughly washing your bushmeat or assorted meat. Season with salt and seasoning cubes, then place in a pot and cook until tender.
2. Once the meat begins to soften, add the stockfish and dry fish so they cook properly and release their flavors into the stock. Ensure there is enough water in the pot, as this stock will form the base of your soup.
3. Rinse your Okoho stick properly to remove any dirt, then break it into smaller pieces. Place the pieces in a bowl and pour hot water over them. Allow it to soak for about 5–15 minutes to soften before you proceed to squeeze out the juice of the stick. Continue squeezing until you achieve a slimy consistency. Remove and discard the leftover stick pieces, keeping only the thick Okoho extract.
4. Once your meat is fully cooked and tender, add the blended pepper, ground crayfish, and ogiri. Stir well and allow the mixture to cook for a few minutes so the flavors blend properly.
5. Reduce the heat to low and slowly pour in the prepared Okoho extract. Stir gently to combine. You will immediately notice the soup thickening and forming its signature stretchy texture.
6. Allow it to simmer for just 3–5 minutes. Avoid overcooking, as too much heat can reduce the soup’s stretchiness.
7. Taste the soup and adjust salt or seasoning if necessary. Once satisfied, turn off the heat and serve with pounded yam or eba.
Watch this video by Ify’s Kitchen.