| Alternative names | Oko'-oko', Oku-oku, Ketupat tehe tehe, Nasi tehe tehe |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Tawi-Tawi,Sulu,Basilan,Zamboanga Peninsula,Sabah, and diaspora communities |
Oko-oko is aFilipino dish consisting ofrice cooked inside a wholesea urchin shell. It originates from theSama-Bajau people. It is a common delicacy inTawi-Tawi,Sulu,Basilan, and theZamboanga Peninsula.[1] It has also been introduced by Sama migrants toSabah,Malaysia, where it is known asketupat tehe-tehe ornasi tehe-tehe.[2]
Oko-oko is prepared with a specific type of sea urchins calledtehe'-tehe' (also transcribed astehe-tehe). The spines are first scraped off and the entrails removed through a small hole at the bottom. The ediblegonads are retained. Uncooked rice mixed with spices and various ingredients are then poured into the hole. The hole is plugged withpandan orcoconut leaves. It is then boiled whole until the rice is cooked. Oko-oko is eaten by cracking the shell and peeling it like a hard-boiled egg. The compacted rice inside with the salty sea urchin gonads are eaten directly while held, similar toleaf-wrapped rice cakes.[3][4][5]
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