Okoho Soup

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 squeezing 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 knife.