Okoho local soup

 

Okoho soup has its English name as “cissus populnea”. The soup is made from the okoho plant which is a woody vine that grows up to three meters tall, with green leaves and small white flowers. The soup is made from the stems of the plant and is very popular among the Idoma people of Benue state, Nigeria. The medical stem (the okoho stick) is converted into a slick, delicious sauce which is taken with the people’s beloved pounded yam and other types of swallow. The okoho soup is known to be the main traditional soup of the idoma people of Benue state, and is normally prepared with bush meats such as grass cutter, alligator, smoked meat, etc. the soup is known to be highly medicinal, as the okoho stems contain phytochemicals such as tannins, anthraquinones, vitamins, etc. which can help treat respiratory problems, ulcers, inflammation, sickle cell disease, and other numerous ailments As such, it is very much recommended for everyone including pregnant women. The okoho plant is also known as African grape.

 HISTORY AND ORIGIN OF OKOHO SOUP

The origins of okoho soup can be traced back to centuries, to the folklore of the idoma people of Nigeria. Though there isn’t any verified account of how the okoho soup originated, it is no doubt that the soup has for a very long time, occupied the post of the signature food of the idoma people of Nigeria. The okoho soup has spread to other parts of Nigeria like the eastern parts who still call it okoho, the northerners who call it dafara or latutuwa, and even to the western part where it is known as ajara or orogbolo.

 

Ingredients needed for the okoho soup

Some of the common ingredients needed for the preparation of the popular okoho soup include;

a) Okoho stems (cissus populnea)

b) Meat: it can be either bush meat or smoked meat such as goat or cow.

c) Fish: it can be either dried or fresh fish

d) Spices: this includes dried pepper, onions, okpehe (locust beans), etc.

e) Water, and other condiments such as palm oil, cray fish, seasoning cubes, etc.

 

HOW TO COOK THE OKOHO SOUP

The preparation of okoho soup is easy, but requires some efforts, time, skill and patience. Below is a step-by-step procedure on how to prepare the okoho soup:

Step 1: peel of the bark from the okoho stems by scratching them gently with a knife.

Step 2: place the peeled okoho stems in a mortar and hit them gently with a pestle to loosen them.

Step 3: remove the stems in form of ropes, discard them, and wrap the remaining fibres into a bunch like a sponge, then put them in a bowl.

Step 4: add some hot water to the bowl and leave it for 10 minutes.

Step 5: put your hands into the water when it’s lukewarm, then begin to press and squeeze with your right hand inside the bowl, and your left hand holding it.

Step 6: continue to squeeze until the water becomes thick and slippery before setting it aside.

Step 7: parboil your meat with some onion slices, ground pepper, seasoning, and salt to taste. Leave it to boil for about 15 minutes.

Step 8: add your fish to the meat and allow it to cook for another 10 minutes until the fish is done.

Step 9: put your red oil, locust beans, crayfish, more seasoning cubes and salt to a pot of water, stir well and let it boil for 5 minutes.

Step 10: add your okoho to the pot and stir gently. Reduce the heat and let it cook for another 10 minutes until the soup is thick and smooth.

Step 11: turn off the heat and serve your okoho soup with pounded yam or any other swallow of your choice.  

 

The okoho soup is a delicious and nutritious dish made from okoho stems and is very popular among the idoma tribe of Benue state, Nigeria. It has a long history and a rich culture. It has many health benefits and can be enjoyed with different types of swallow. It can also be served on any kind of occasion as it symbolizes so many positive things including comfort and hope. The okoho soup is recommended for everyone, at every given time.