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Wild10
Camp Stove
Dinner

Otong Soup

Otong Soup: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: 1qfoodplatter, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Otong_soup.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Otong Soup

Photo: 1qfoodplatter · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •20 okra pods
  • •4 scotch bonnet chile peppers
  • •10 pieces beef
  • •1 onion , puréed
  • •1 small stock cube
  • •1 tablespoon palm oil
  • •1 small bunch ikong ubong ( ugu leaves)
  • •½ teaspoon salt
  • •2 cup water

Instructions

  1. 1Purée the okra and chile pepper with a blender .
  2. 2Boil the meat with the blended onion, stock cube, and other spices to taste.
  3. 3Add the okra purée and a little palm oil. Cook the mixture until it boils.
  4. 4Stir in the uziza and ugu leaves.
  5. 5Remove from the heat, and let rest for 2 minutes.
  6. 6Season with salt to taste, and serve.

Camp tips

  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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