Okoho Soup
Okoho soup is a traditional Idoma dish from central Nigeria, served at weddings, burials and birthdays. Its thickener comes from the okoho stick, which is scraped, pounded with a pestle and steeped in water, and the slippery liquid is poured into a pot of bush meat, stockfish and pepper. The result is a peppery, deeply savory soup that belongs next to a mound of pounded yam.
Instructions
Wash the meat and put it in a pot. Blend the fresh pepper and the onion bulb together until you have a smooth paste.
Add the paste to the pot and let it cook for a few minutes. Then add the stockfish and the dried fish.
Stir in the seasoning cubes and the palm oil. Pour in enough water to cover everything and let the pot cook again.
Scrape the okoho stick, beat it hard with a pestle, and shred it. Cover the shreds with water and then drain off the liquid, which is the thickener for the soup.
Pour the okoho liquid into the pot with the meat and stir well. Let the soup cook until it has come together, then serve it, traditionally with pounded yam, eba or cooked semolina.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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