Okoho Soup
Okoho stems, assorted beef and goat meat and seasoning cubes come together in this beef β 65 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Wash and pound the okoho stems, then place them in a pot with about a cup of water and boil for 15 to 20 minutes until they break down and release their natural sticky, draw-like juice; strain out the fibers and reserve the liquid.
- Season the assorted meat with the chopped onion, one crumbled seasoning cube, and a little salt, then add water to cover and boil for about 30 to 40 minutes until tender, keeping the stock in the pot.
- Soak the dried fish or stockfish in warm water for a few minutes, then clean it well and add it to the cooked meat to soften.
- Pour the strained okoho liquid into the pot of meat and stock and bring it back to a gentle simmer.
- Stir in the palm oil, blended fresh pepper, ground crayfish, and the remaining seasoning cube, then let everything simmer together for 10 to 15 minutes so the flavors marry and the soup draws.
- Taste and adjust the salt and pepper, adding a little more water only if the soup is too thick for your liking.
- Simmer for a final 5 minutes until the oil floats to the top, then serve the soup hot with pounded yam or fufu.
You'll use: Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Okoho Soup take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Okoho Soup is an original recipe developed in-house by Consomee. Photo: Okoho and Onihi.jpg by Patrotic9gerian, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.