[FOODIES CORNER] How to make Idoma’s special delicacy, Okoho Soup

Okoho soup, the signature traditional dish of the Idoma people in Benue State, is typically prepared with bush meat or smoked meat and complemented with pounded yam (onihi). The soup’s key ingredient is derived from the stem of a plant called Okoho by the Idomas, Igalas, and Igbos; Dafara or Latutuwa by the Hausas; Agara or Orogbolo by the Yorubas, with the botanical name Cissus populnea, from the family Amplidaceae. This semi-climbing plant, reaching up to three meters in height, thrives in the savannah regions and can be found in countries like Senegal, Uganda, Sudan, and Nigeria. For soup preparation, the plant’s stem is cut and used as the primary ingredient, lending the dish its distinct texture and flavour.

Health Benefits of Okoho (Cissus Populnea)

Okoho is highly valued for its medicinal properties, with numerous health benefits. It has been used in traditional medicine to treat digestive issues and certain venereal diseases that may contribute to infertility.

• The Stem: Known to contain beneficial phytochemicals, including tannins, cyanogenic glycosides, flavonoids, anthraquinones, carotenoids, carbohydrates, and vitamins, the stem is used to address respiratory problems, ulcers, mouth sores, throat sores, and sore breasts. It also offers anti-inflammatory and antioxidant properties.
• The Root: Traditionally used in managing sickle cell disease, skin conditions, infected wounds, and boils, the root is believed to have antibacterial properties.

This multifaceted plant enriches Okoho soup with not only flavour but also significant health benefits, making it a staple with deep cultural and therapeutic value.

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.

1. Bushmeat; grasscutter or alligator or smoked meat.
2. Dried fish.
3. Okoho stick (stem).
4. Okpehe (locust beans) as the Tiv people call it “Gbaaye”.
5. Dried pepper.
6. Seasoning cube.
7. Water.
8. Salt to taste.
9. Abahi (Egusi balls).

“A meal that is not only nutritious but also tasty, sums up a perfect meal.”

How To Prepare Okoho Soup

Peel off the bark from the okoho stick by scratching the body gently with a knife. Place your peeled okoho stick on any clean safe surface and hit with a pestle gently to loosen it. Remove the rope-like layer, then discard the stick. Wrap your rope like layer together like a sponge and place in a bowl, add hot water and allow to sit for 8 – 10 minutes. If it is confirmed that it’s lukewarm enough to put your hand into, begin to squeeze it inside the bowl (squeeze until the water becomes thick and slippery, then set aside). Parboil your bush meat, add seasoning cube, dried pepper and salt to taste. Allow to boil. Add your pounded okpehe and dried fish and allow to cook. To prepare Abahi (Egusi balls): Grind your egusi with crayfish, add a little hot water to the grinded egusi and begin to knead until it brings out the oil. This mixture should not be too strong, a moldable consistency will do. Mould into balls and add to your pot of already boiling meat. Allow cooking for some minutes. Remove your meat and moulded egusi from the pot while boiling and set aside. Now remove the okoho rope from the already squeezed okoho leaving the thick liquid. Pour liquid into your soup and stir for 5 minutes. Put on low heat and add back your meat and moulded egusi stirring together for some minutes. Turn off the heat. Okoho Soup is ready!!!!!!!! Serve with any swallow of your choice preferably pounded yam. Okoho is quite slippery if it’s your first time you have to eat with patience or tell your Idoma friend to teach you.