Okoho soup is one of the traditional soup of the Idoma people of Benue State, Central Nigeria, Nigeria.
It is made from the root of the plant Cissus populnea belonging to the family of Amplidaceae.
It is normally prepared with bush meat, such as grass-cutter and smoked meat etc. It can be eaten with any type of swallow such Amala, akpu, Garri, semovita etc. but best served with pounded yam.
A little melon popularly known as Egusi) is also added , depending on your tatse.
This soup is usually prepared without the use of oil.
It is the most respected and demanded soup in all Idoma events such as; traditional weddings, burial ceremonies, birthdays, festivities etc.
Okoho soup is highly medicinal and also known for its ability to aid digestion.
1. 2 Okoho roots
2. 1 kilo of meat
3. 1/2 Onion bulb
4. 6 Seeds of fresh pepper
5. 6 Cubes maggi
6. 1 Tea spoon of salt
7. Stock fish
8. Dried fish
9. Bush meat
10. Cray fish
11. Melon (optional)
1. Wash your meat, bush meat, stock fish and dried fish. Put all into a pot.
2. Cut your pepper and onions and pour into pot.
3. Add maggi and salt.
4. Put a little water and allow to cook
5. Ground or blend the melon, then add a little water in handfull of melon, using your hands, role it into a firm ball.
6. Scrape your Okoho stick, hit it hard with a pestle and Shred it into long individual sticks.
1. Put okoho in a pot and let it boil for some time after shredding it.
2. Remove from fire and let it cool for some time.
3. Press the liquid out after the OKOHO is no longer hot and drain the liquid out with a strainer.
4. Pour the liquid into the meat, beat properly for proper mixture, add your melon balls and allow to cook for 3 minutes.
Serve with pounded yam preferably.