 Digi jan meian This video is all about learning to cook the Indoma traditional Okusu to always recipes from the R B.A. students Now we are going to be drifting in a very practical way Okusu and pounded Ya spice As you can see they have the Yam which is going to be cooked and pounded and be used with the Okusu Now this are the ingredients We add the yam, which of course you know what we are using it for already. We add the okor stem for the soup, okpe, melon, grinded with crayfish, dried fish, meat or you can use the boat depending on what you have. Seasonal, salt and pepper. Ingredients are listed with pictures at the end of the video. As you can see, the students teach us how to cook with the okor soup. First, they start by making the local cold pork pie. We want it to be as local as possible. That's why we are going for cold pork rather than kerosene stove or a gas cooker. So as to make it as practical as possible for the students and those of you that want to learn how to cook it. Some of the cooking utensils needed are pots, spoon to stir, clean broom, mortar to pound, cold pot for eat, bowl, sieve and knife. You can see the mortar with the spoon to stir, with the pestle in it. Then we have the broom. You can see that the broom is not the one you use for your normal household chores. This has to be a special broom that is dedicated for cooking and cooking alone. First, peel the yam, cut into pieces, put in a clean pot, put on a different fire before proceeding with the soup. Make sure you cut it in such a way that it will cook quickly. Put it on a fire as you can see, add water to be at the same level with the yam that means then cover. Next, use the pestle to eat the okor stem to be able to cut them into pieces of straight strands. This will be told to you later the reason why we are doing this. Next, move on to pound the fresh pepper and okor stem together before adding to the pot of water on the fire for the soup. By now you should have added water on the fire, just water. Now, add the okor stem inside the water, allow to be boiling, then wash the dried fish with warm water before putting it into the mixture. We should be boiling by then. You can put it in a hole or you can decide to pieces it depending on how you want it. But we have chosen to leave it almost a hole in this video. As you can see, she is washing it to get rid of any dirt that might have hooked onto the fishes before it got here from the market. You can see the mixture is boiling and she just put the fish, the okor and the pepper is already there. She is adding water to increase the quantity, saying that the water she has added to it before might not be enough depending on the ingredients she has added. It is now time to add your seasoning. Use any one of your choice. Also add your salt to taste at this point. Almost all the ingredients have gone in. Almost all the ingredients have gone in. You leave your mixture on the fire. You can see it is boiling wriggle off through. Then, stir the boiling mixture on the fire from time to time. This will aid the mixture to miss well white boiling and avoid anything from burning. Stir from time to time. Do not forget your soup on the fire. It is a very fast soup. Now cut the okor stem into strands as you can see. Tie it into a bunch. Put in a pot containing little water. Then put on the fire and allow to boil for some time. You can see it has put it into the fire. The bunch is in the fire with little water. There will be enough to mix with the slimy fluid that will be coming out of the okor stem. After it has boiled, when you notice that the okor stem in the pot is very slimy, bring down the pot and begin to press the okor stem to skews out the slimy fluid. That is what will need to pour in the mixture that is on the fire. Make sure you skews very well to bring out the slimy fluid. It can be a little bit hot but be careful with heat. Now you can see the soup on the fire. Now go back to the pot of soup. Skews the melon until it begins to form a ball shape and bring out oil. Remember the melon part of the ingredient. Grind it with quick fish. Now go back to the pot of soup. You cut it into balls and add to the mixture. Now boil it rigorously. As you can see she is rolling them into balls one after the other. Add them into the soup. This is the melon cake known as īchani by the īdomers. It is the common soup among the īdomers and the īgalas. Now allow to boil for some time. After you might have added your īchani and everything is set now. Allow to boil for some time so that it can cook very well. Then begin to skews out the slimy fluid from the īkoos tam. Go back to the īkoos tam and start skews out the slimy fluid from the tam. This is what you are going to need to pour into the soup. Now you may decide to pick out the sticks that will be in the fluid one by one. Or you just filter your civics using the sivu mentioned earlier. Then pour your cold fluid and begin to stir. Either with a clean broom never used for sweeping just for cooking. Remember this broom is just for cooking. It is very neat and it cannot be used for any other purpose. Or you can use a spoon as you wish. There is so ever one you decide to use to stir your mixture very well to make sure that the īkoos mixes together. Do not forget to remove the fish meat, melon cake īchani and any other thing that means katsa while you are stirring the soup. Your soup is now ready to be served. Notice how to fetch it because of its slimy nature. The plate needs to be below the rim of the pot so that you can cut it with a spoon when you fetch it. YUM YUM This is delicious. Now you can go back to your yam that must be done by now. Pound the yam after it has cooked properly. After it has cooked properly, pound the yam Now, it is time to enjoy okor soup and pounded yam. Very delicious and nutritious indeed. Now, notice the skill in cutting the soup because of it's lime in it's juice. If not, you end up staining your clothes and table. You use your finger to press it when you bring it up to cut the soup. That is how it is enjoyed. This is a very beautiful delicacy. I hope you try it. Follow our steps and you will be able to prepare very delicious okor soup with all the mouthwatering effects of this nutritious soup. You can see the fish, the chani, the okor soup, the contestants are showing what they have prepared. These are the pots of soup that are being prepared by the various contestants. These are students teaching us how to cook the okor soup. It's a very legendary soup among the Yidoma people, Yigala people and some other parts of Nigeria. Some tribes also eat it. Ingredients used are yam, okor stem, fish, okue, low cost bean. You can see the okor stem. That is the okor stem. Look at the fish. We are using dried fish here. Dried fish. You can decide to use meat if you wish. You can even decide to use smoked fish depending on your pockets and your choice at that time. This is your kueh, the low cost bean. We have done a video earlier on this channel on how to make okueh which is a traditional seasoning common among the Yidoma. You can also use fresh pepper or grinded pepper depending on the one you want. This is the grinded melon which is being used to make the melon cake or Yichani as it is popular among the Yidoma people. From the steps of preparing it, you know the use of this now. There we have the seasoning. For the seasoning you can use any one of your choice. The one you have been using to cook that soup. Provided it is for soup. You can decide to use it. There we have the salt to taste. Thanks for watching this video. Really appreciate your time. Thank you very much.