Food nutrition: Okoho soup, as traditional special delicacy
By Anne Fabian
Okoho soup, which is known to be the main traditional soup of the Idoma people of Benue State, is normally prepared with bush meat or smoked meat and finally crowned with pounded yam (onihi).
Okoho soup is made from the stem of a plant(intriguing right?) known by the Idomas, Igalas and Igbos as Okoho, to the Hausas as Dafara or Latutuwa, to the Yorubas as Agara or Orogbolo and goes by the botanical name Cissus populnea belonging to the family of Amplidaceae. This plant grows up to three meters tall and is a semi–climber. It grows in the savannah and is found in countries such as Senegal, Uganda, Sudan, and Nigeria. The stems of the plant are cut and used for the preparation of the soup as the main ingredient.
Health Benefits Of Okoho (Cissus Populnea)
Okoho has a well full of highly medical uses, including the treatment of indigestion and venereal diseases that could be responsible for infertility, amongst others.
The stem – has been reported to contain phytochemicals such as tannins, cyanogenic glycosides, flavonoids, anthraquinones, carotenoids and carbohydrates and vitamins for the treatment of respiratory issues, ulcers, mouth sores, throat sores, and sore breast; it has anti-inflammatory and antioxidant properties.
The root – is used traditionally in the management of Sickle cell disease, skin disease, infected wounds, and boils implying that it exhibits antibacterial functions.
Ingredients You Need For Preparing Okoho Soup
The main ingredient needed for preparing Okoho Soup is okoho stem.
Two other important ingredients include abahi (egusi balls) and the special Idoma spice okpehe (African Mesquite or iron tree), which also goes by the botanical name “Prosopis Africana”. The rest are basic ingredients needed for preparing all soups in Nigeria. Let’s use my grandmother’s recipe.
Bushmeat; grasscutter or alligator or smoked meat.
Dried fish.
Okoho stick (stem).
Okpehe (locust beans) as the Tiv people call it “Gbaaye”.
Dried pepper.
Seasoning cube.
Water.
Salt to taste.
Abahi (Egusi balls).
“A meal that is not only nutritious but also tasty, sums up a perfect meal.”
How To Prepare Okoho Soup
Step1: Peel the white layer of okoho stem by scratching the body gently with a knife.
Step2: Place your peeled okoho stem on the side of mortar and hit it gently with pestle to loosen it.
Step3: Remove the layer in rope form and throw away the hard stick.
Step4: Wrap into a bunch together like sponge and put in a bowl, add hot water and live for 10 minute to simmer.
Step5: Check to find out if the water is lukewarm enough to put your hand into, if not too hot then put your hand and begin to press and squeeze with your right hand inside the bowl while your left hand is holding it.
Step6: Continue to squeeze until the water becomes thick and slippery (draw), set it aside.
Step7: Parboil your bush meat, add some slice of onions, ground pepper, maggi seasoning and salt to taste, allow to boil.
Step8: Pound your locust beans to become smooth and add, also add your stock fish, dried fish allow to cook for like 15 minute.
Step9: Grind/Blend your Egusi with Crayfish.
Step10: Get a bowl, put the ground Egusi inside and add little hot water then begin to knead, if it is very strong add water again and continue to knead until it begins to bring out oil.
Step11: Cut and mold like balls, after molding it all, add to your pot on fire and allow to cook for some minute,
Step12: Use spoon to remove your meat and the molded Egusi from the pot while boiling and set aside.
Step13: Remove the rope inside your Okoho paste, leaving the thick Okoho liquid then pour inside your boiling pot.
Step14: Use your spoon or cooking broom to turn your soup, stir for 5 minute.
Step15: At this point you can see that your okoho soup is almost done, put on low heat.
Step16: Add your meat and molded Egusi, stir together for some minute and turn off the heat. Serve with Pounded yam or any “Swallow” of your choice. Okoho is so slippery that it needs some special skills to eat it.
Okoho soup is not only eaten by idoma but rather is known and eaten by other tribes because of it owesome taste.
Anne Fabian, is a student of Mass Communication of Ahmadu Bello University Zaria.
