Learning by Experience – How My Mom Prepared Okoh Soup, Our Idoma Traditional Dish.
Growing up in our Idoma home, we were all boys—
except for our youngest, Martha, who was still a little baby. My mother,
Salome, was the heartbeat of the kitchen. She carried our traditions in her hands, and no school could have taught me what I learned by watching her. Day after day, I stood by her side, my young eyes following her every move as she prepared our cherished Okoh soup—the pride of the Idoma people.
Knowing your culture is a beautiful thing; it is the heartbeat of your identity. But to truly understand it, you must live it, taste it, and experience it. I learned Okoh soup not from a recipe book, but from the living classroom of my mother’s kitchen. Today, I can prepare this dish with confidence and pride—because experience was my teacher.
How We Prepare Okoh Soup
The first step is to get your okoh fresh from the bush. Once harvested, scratch the surface and slice it into thin, wire-like strips. Place them in hot water and allow them to soften for a few minutes. Then, with patient hands, start squeezing until the okoh becomes juicy and begins to draw—that is the soul of the soup.
Next, set your pot on the fire and gather all the needed ingredients—pepper, salt, seasoning, palm oil, fish or meat, and other local spices. As the pot begins to boil, pour in the juice from the okoh and stir hard to ensure a proper mixture. Soon, the aroma will fill the air, calling everyone to the table.
In no time, your Okoh soup is ready—rich, delicious, and highly nutritious. This is not just food; it is a story, a heritage, and a taste of home. Proudly Idoma!
Thank you for reading my blog.Exprience is the best teacher They said.Please get experienced