Okoho Soup with Tuwon Masara

How to Make It

1. 1

   Season goat meat with salt and half the blended onion. Cook in 300ml water over medium heat for 30 minutes until just tender. Reserve the meat stock.

2. 2

   While meat cooks, prepare the okoho: if using fresh bark, wash thoroughly and pound lightly in a mortar to release the gel. If dried, squeeze the soaked pieces vigorously in the soaking water until a thick, viscous liquid forms. Strain out the bark pieces and reserve the gel liquid.

3. 3

   In a wide pot, heat palm oil over medium heat. Add sliced onion and iru, fry for 3 minutes until fragrant. Add blended pepper and fry for another 5 minutes until the raw pepper smell dissipates.

4. 4

   Add the cooked goat meat and stockfish to the pot. Stir well to coat in the palm oil base. Pour in the reserved meat stock and the okoho gel liquid. Stir continuously — okoho will begin to thicken the soup naturally.

5. 5

   Add ground crayfish, stir, and simmer uncovered for 15 minutes. The soup should be visibly glutinous and smooth. Adjust consistency by adding a small amount of water if too thick.

6. 6

   Add shredded uziza leaves and salt. Simmer for a final 5 minutes. Remove from heat.

7. 7

   For tuwon masara: bring 600ml of water to a rolling boil in a heavy pot. Mix 100g of maize flour with cold water to form a smooth slurry. Pour slurry into boiling water, stirring quickly to prevent lumps. Cook for 5 minutes, then add remaining 300g of dry flour gradually, turning firmly with a wooden spatula or turning stick until fully smooth and pulling away from the pot sides. Shape into balls and serve alongside the hot okoho soup.