I’ve visited Zamboanga twice, and during one of my trips to Santa Cruz Island, our exceptional tour operator introduced us to traditional Chavacano dishes.
Beyond the amazing seafood, one dish particularly caught my attention, perhaps because of its distinctive appearance and the rich story behind it. This dish is Oko-oko, an intriguing blend of rice cooked inside a sea urchin. Many fear sea urchins due to their sharp spines, yet in Zamboanga, we relish them with rice inside.
A dance presentation of the Sama Banguingui tribe.
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How Oko-Oko is prepared
While waiting for our meal, we had the opportunity to watch the preparation of Oko-oko. Not far from the cottages on the pinkish sands of Santa Cruz Island, close to the lush forest at the island’s center, a man from the Sama Banguingui tribe was preparing Oko-oko.
Oko-oko is prepared from a specific type of sea urchin called tehe-tehe. We observed some sea urchins already devoid of spines, but others still needed cleaning. The man skillfully removed the spines and the innards, but some flesh remained inside to flavor the rice. Rice is poured inside the sea urchin’s hole and sealed with coconut leaves. It is then boiled until the rice is cooked.
Oko-oko!
Witnessing this not only heightened my anticipation to taste Oko-oko but also deepened my curiosity about the dish. Oko-oko is a traditional dish, regarded as a heritage food of the Sama Bangungui tribe, an ethnolinguistic group in Zamboanga. The region’s abundant seafood and sea urchins inspired locals to incorporate them into their cuisine.
This delicacy is popular not only in the Zamboanga Peninsula but also in Tawi-Tawi, Sulu, and Basilan. It’s interesting to know that the dish’s influence has also spread in our neighboring countries like in Sabah, Malaysia where they have their own version called as ketupat tehe-tehe or nasi tehe-tehe.
Eating Oko-Oko
The time came to savor Oko-oko. The table was filled with vibrant and delectable dishes, predominantly seafood such as shrimp, squid, and the famous Curacha of Zamboanga.
Amid these culinary delights were spherical sea urchins. While some hesitated, I was eager. Our helpful guide demonstrated the proper way to eat it: crack open the sea urchin shell and peel it back, similar to eating a hard-boiled egg.
Let’s eat. 😉
The flavor of Oko-oko was unlike regular rice. Embedded within were yellow flecks — the flesh of the sea urchin. The rice was somewhat salty, but the sea urchin’s flesh truly enriched its taste.
Naturally, Oko-oko is best enjoyed with seafood, and there’s no better way to enjoy it than with bare hands.
That trip to Santa Cruz Island remains a highlight. We didn’t just soak in pristine nature and untouched beaches; we also experienced the authentic flavors of the region. If you ever visit Zamboanga, trying Oko-oko is a must. It’s definitely a unique and memorable delicacy.
READ MORE: SATTI: A Spicy Breakfast Adventure in Zamboanga
FAQ about Oko-oko: Zamboanga’s Culinary Gem
FAQ About Oko-oko: Zamboanga’s Culinary Gem
1. What is Oko-oko?
Oko-oko is a traditional delicacy from Zamboanga where rice is cooked inside a sea urchin, offering a unique blend of flavors.
2. Where does Oko-oko originate from?
Oko-oko hails from the Zamboanga Peninsula and is a celebrated dish among the Sama ethnolinguistic group.
3. What sea urchin type is used for Oko-oko?
The specific sea urchin used for this dish is called tehe-tehe.
4. Is Oko-oko safe to eat, given sea urchin’s spines?
Absolutely! The spines are expertly removed during preparation, making the dish safe and delicious to consume.
5. What does Oko-oko taste like?
Oko-oko offers a slightly salty taste from the rice, enriched by the flavor of the sea urchin’s flesh. It’s a unique taste that captures Zamboanga’s culinary heritage.
6. How is Oko-oko typically served?
Oko-oko is best enjoyed with a range of seafood, and in many traditional settings, it’s consumed using bare hands for a complete immersive experience.
7. Why is Oko-oko considered a heritage food?
Beyond its flavors, Oko-oko tells a story of Zamboanga’s rich cultural tapestry, its traditions, and the creativity of its people, making it a culinary representation of the region’s legacy.
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