OKOHO SOUP
OKOHO SOUP (An Idoma Delicacy)
REQUIREMENTS
- 1 medium size stick or stem of Okoho plant
- Dried fish (medium size) preferably dried cat fish
- seeds of fresh pepper(Tarodo)
- Locust beans 2 balls of 2 varieties(dawadawa and iru)
- Egusi(one cup)
- Onions(one medium size)
- A pinch of crayfish
- 2 maggi cubes for seasoning.
- ¼ kilo of beef or dried bush meat.
- Salt
What you do
Wash and peel the okoho stem into very thin strands and wrap into a bunch into a medium size bowl of hot water to soak for about 15 minutes. When the water has simmered a bit to be tolerable to the hand, start squeezzing the sap from the strand until you achieve a very thick liquid from the strand. Remove the strands from the thick liquid and store the liquid for the soup.
Next, you parboil the beef or dried meat with the onions,salt and the grinded pepper. When half way cooked, you add the grinded locust beans and the dried fish to cook for about 15 minutes.
Prepare the egusi by blending till very smooth and add the crayfish to it. Thereafter, you add very little water to make a very thick and stiff paste till you can see oil being produced. You may add a pinch of salt to the egusi mixture for taste.
carefully drop small balls of this mixture into the boiling broth and cover to steam till they are firm to touch.
Next, you carefully remove the meat, egusi balls and fish and carefully pour in the okoho sap and set the heat on low for about 10 minutes.
Add the meat, egusi and fish and stir briefly and set aside for the pounded yam and soup meal.
Note that because of its drawing nature, eating okoho soup may require some skill to properly enjoy it. It should never be eaten with a fork and knive!.
Bon Apetit.
OMI ITSAQWE (GROUNDNUT SOUP)
OMI ITSAQWE (GROUNDNUT SOUP)
REQUIREMENTS
- 1 Cup Fried groundnut(blended)
- 1 Cup Fried Egusi
- 8 Pieces Beef
- 2 Medium Smoked fish
- 2 Cooking spoons Palmoil
- 1 cup Bitter leaf (optional)
- 3 Tablespoons Crayfish
- 1 Tablespoon Dried pepper
- 1 Teaspoon Spice (Itsamagwe)
- 2 maggi cubes
- Salt to tasteWhat you do
Fried groundnuts, fried Egusi separate and blend.
Cook beef with their seasonings, after 15 or 20minutes add in another cup of water and cook till its cooked
Boiled the stock with a little water, and add in palmoil
When it boil add in the Egusi, first, after about 20 minutes add in the blended groundnut.
Add in the smoked fish, Beef, Itsamagwe, pepper, crayfish,salt and maggi.Cook for about 20 minutes.Add in the bitter leaf if needed.
Cooked for 10 minutes and it`s ready .Serve with pounded yam.
REQUIREMENTS
- 1 Cup Fried groundnut(blended)
- 1 Cup Fried Egusi
- 8 Pieces Beef
- 2 Medium Smoked fish
- 2 Cooking spoons Palmoil
- 1 cup Bitter leaf (optional)
- 3 Tablespoons Crayfish
- 1 Tablespoon Dried pepper
- 1 Teaspoon Spice (Itsamagwe)
- 2 maggi cubes
- Salt to tasteWhat you do
Fried groundnuts, fried Egusi separate and blend.
Cook beef with their seasonings, after 15 or 20minutes add in another cup of water and cook till its cooked
Boiled the stock with a little water, and add in palmoil
When it boil add in the Egusi, first, after about 20 minutes add in the blended groundnut.
Add in the smoked fish, Beef, Itsamagwe, pepper, crayfish,salt and maggi.Cook for about 20 minutes.Add in the bitter leaf if needed.
Cooked for 10 minutes and it`s ready .Serve with pounded yam.
OFE MPOTO SOUP
OFE MPOTO
Recipe for four servings
REQUIREMENTS
- 8 medium pieces beef
- 1 medium size Smoked fish
- 1 medium bunch crushed dried cocoyam leaves (mpoto)
- 2 tablespoon crayfish (ground)
- 1 wrap Ogili
- 2 tablespoons Ukpo (ground)
- 1½ cooking spoons Palm oil
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 2½ litres Water
- Salt to taste.
What you do
Roast or boil the ukpo without the skin till soft.Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.
Wash, season the meat with salt and 1 maggi cube.Steam till the juice dries up.Add 2 cups of water and continue boiling for another 15 minutes.
Add the remaining water to the meat and the stock.Stir and allow boiling.Add the fish, pepper, Ogili, Crayfish and maggi cube.Stir.
Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to avoid lump formation.Then add the dissolved ukpo to the meat pot and stir thoroughly.
Reduce the heat and simmer for about 10 minutes.Add the mpoto and salt to taste.Simmer for another few minutes.
Remove from heat serve with Eba or Cassava fufu.
Recipe for four servings
REQUIREMENTS
- 8 medium pieces beef
- 1 medium size Smoked fish
- 1 medium bunch crushed dried cocoyam leaves (mpoto)
- 2 tablespoon crayfish (ground)
- 1 wrap Ogili
- 2 tablespoons Ukpo (ground)
- 1½ cooking spoons Palm oil
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 2½ litres Water
- Salt to taste.
What you do
Roast or boil the ukpo without the skin till soft.Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.
Wash, season the meat with salt and 1 maggi cube.Steam till the juice dries up.Add 2 cups of water and continue boiling for another 15 minutes.
Add the remaining water to the meat and the stock.Stir and allow boiling.Add the fish, pepper, Ogili, Crayfish and maggi cube.Stir.
Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to avoid lump formation.Then add the dissolved ukpo to the meat pot and stir thoroughly.
Reduce the heat and simmer for about 10 minutes.Add the mpoto and salt to taste.Simmer for another few minutes.
Remove from heat serve with Eba or Cassava fufu.
OFE - OTURUPA SOUP
OFE - OTURUPA
Recipe for four servings
REQUIREMENTS
- 1½kg Bush meat(cut into 8 medium pieces)
- 6 medium pieces Mangala fish(smoked fish)
- 1 medium bunch Oturupa leaves
- ½ cup Ogbono
- 1 tablespoon Dried pepper (ground)
- 2 tablespoon Crayfish (ground)
- 1 wrap Ogiri
- 2 cooking spoons Palm oil
- 1 maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Pick and wash the Oturupa leaves. Cut into thin slices.
Scrub the bush meat and mangala fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.Add the ground ogbono and stir thoroughly until it dissolve completely.Add the water and allow boiling.
Add the fish, bush meat, Ogiri and maggi cubes. Stir.Add the pepper and cut the leaves and add crayfish.Stir and reduce the heat.Add salt to taste. Simmer for few minutes.
Remove from heat and serve..
Recipe for four servings
REQUIREMENTS
- 1½kg Bush meat(cut into 8 medium pieces)
- 6 medium pieces Mangala fish(smoked fish)
- 1 medium bunch Oturupa leaves
- ½ cup Ogbono
- 1 tablespoon Dried pepper (ground)
- 2 tablespoon Crayfish (ground)
- 1 wrap Ogiri
- 2 cooking spoons Palm oil
- 1 maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Pick and wash the Oturupa leaves. Cut into thin slices.
Scrub the bush meat and mangala fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.Add the ground ogbono and stir thoroughly until it dissolve completely.Add the water and allow boiling.
Add the fish, bush meat, Ogiri and maggi cubes. Stir.Add the pepper and cut the leaves and add crayfish.Stir and reduce the heat.Add salt to taste. Simmer for few minutes.
Remove from heat and serve..
OFE DI NA NWAYI (Soup)
OFE DI NA NWAYI
Recipe for four servings
REQUIREMENTS
- 1 large size smoked Fish (Azu Araghara)
- 1 medium size stockfish
- 1 medium size heart of beef
- 1 tablespoon dry pepper (ground)
- 2 Maggi cubes
- 1 medium heap Ukazi (shredded)
- 2 cups Egusi (ground)
- 1 small bulb Onion
- 2 cooking spoons palm oil
- 2 litres Water
- Salt to tasteWhat you do
Wash and season the stockfish with onion, pepper and maggi cube and boil till it’s a bit soft. Wash the heart which has been cut into pieces and add to the boiling stockfish.
Add the water, fish, pepper and palm oil. Stir. Add the egusi and allow boiling for about 10 minutes. Stir, add the maggi cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.Stir and remove from heat.
Serve with cassava fufu.
Recipe for four servings
REQUIREMENTS
- 1 large size smoked Fish (Azu Araghara)
- 1 medium size stockfish
- 1 medium size heart of beef
- 1 tablespoon dry pepper (ground)
- 2 Maggi cubes
- 1 medium heap Ukazi (shredded)
- 2 cups Egusi (ground)
- 1 small bulb Onion
- 2 cooking spoons palm oil
- 2 litres Water
- Salt to tasteWhat you do
Wash and season the stockfish with onion, pepper and maggi cube and boil till it’s a bit soft. Wash the heart which has been cut into pieces and add to the boiling stockfish.
Add the water, fish, pepper and palm oil. Stir. Add the egusi and allow boiling for about 10 minutes. Stir, add the maggi cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.Stir and remove from heat.
Serve with cassava fufu.
OFE - UGBA SOUP
OFE - UGBA
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.
REQUIREMENTS
- ½ kg Beef
- 1 medium size Smoked fish
- 4 medium size Stockfish (cooked)
- 1 small bunch Ugu leaves
- 6 wraps Ugba
- 1 small size Onion
- 20 medium fingers Okro
- 1 tablespoon Dry pepper (ground)
- 1 small piece Potash
- 2 cooking spoons Palm oil
- 3 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash and slice okra into thin bit.
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
Add the remaining water and continue cooking. Add the pepper, Maggi Cubes, Fish and stockfish, stir and add Shred the Okro.
Crush the potash, pour into a bowl and add 1 tablespoon of water,Stir in the palm oil till the colour changes to yellow.Add the Ugba, stir and Pour into the pot of soup and stir thoroughly.
Add the shredded Ugu. Reduce the heat and simmer for 5 minutes. Stir and add salt to taste.
Serve with the pounded yam.
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.
REQUIREMENTS
- ½ kg Beef
- 1 medium size Smoked fish
- 4 medium size Stockfish (cooked)
- 1 small bunch Ugu leaves
- 6 wraps Ugba
- 1 small size Onion
- 20 medium fingers Okro
- 1 tablespoon Dry pepper (ground)
- 1 small piece Potash
- 2 cooking spoons Palm oil
- 3 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash and slice okra into thin bit.
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
Add the remaining water and continue cooking. Add the pepper, Maggi Cubes, Fish and stockfish, stir and add Shred the Okro.
Crush the potash, pour into a bowl and add 1 tablespoon of water,Stir in the palm oil till the colour changes to yellow.Add the Ugba, stir and Pour into the pot of soup and stir thoroughly.
Add the shredded Ugu. Reduce the heat and simmer for 5 minutes. Stir and add salt to taste.
Serve with the pounded yam.
OFE - UJUJU SOUP
OFE - UJUJU
REQUIREMENTS
- 1½kg Bush meat
- 1 medium size Smoked fish
- 1 medium bunch Ujuju leaves
- 1 tablespoon Dried Pepper (ground)
- 3 cooking spoons Palm oil
- 2 Maggi Cubes
- 1½ litres Water
- Salt to taste.
What you do
Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.
Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.
Serve with boiled white rice or pounded yam or eba.
REQUIREMENTS
- 1½kg Bush meat
- 1 medium size Smoked fish
- 1 medium bunch Ujuju leaves
- 1 tablespoon Dried Pepper (ground)
- 3 cooking spoons Palm oil
- 2 Maggi Cubes
- 1½ litres Water
- Salt to taste.
What you do
Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.
Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.
Serve with boiled white rice or pounded yam or eba.
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