User:Harriet Bakole/sandbox

Ocakuca also known as Ocha Ocha is a type of dish commonly found among some tribes and Districts in Westnile such as the Aringa, Kakwa, Maracha, Terego, Ayivu, Vurra and some tribes of Madi. It is a traditional dish made out of local peas and pasted with a mixture of groundnuts and simsim paste that is toasted and grinded with a grinding stone to make fine and smooth paste. The process of adding the mixture of groundnut and simsim paste is, put an estimated amount of water on fire, add the local salt known as magadi or the liquid local salt that is made out of ash locally known as ai-tikpa or ai-aka to taste. Allow this mixture to boil, then add your g.nuts and simsim paste. The heat should be kept low, stir the paste until it becomes like porriadge. This process goes on until the mixture of paste forms its own oil on top that is poured in a clean dry dish and kept aside. After draining the oil, you can add in the peas, stir well the mixture, allow it heat for some few minutes and remove it from fire. After serving your delicious dish, the oil that was kept separately is then poured on it,now you are ready to eat.

This dish can be prepared together with well smoked beef/meat, white ants, grasshoppers commonly known as Nsenene in Bantu and Ise among some tribes in westnile.

There is also a tribe in Westnile known as Maracha from Maracha District that blend it with the local grass hoppers commonly called Njenjea, Kulu. There is a specific type of the local grass hopper they blend it with. How do we make the solution of the local salt?

Get a container preferably plastic, make holes under it with either a hot nail or knife. Get ash into the container, compress it, add water onto it and place it in another plastic container to collect the solution used for cooking.