Oko is a traditional African dish made primarily from cassava, a starchy root vegetable. It is often prepared by boiling or steaming the cassava, which is then mashed or pounded to create a smooth, dough-like consistency. Oko is commonly served with various sauces or stews, enhancing its flavor and nutritional value. In some cultures, Oko is also associated with communal eating, where families and friends gather to share the meal. This dish is popular in several African countries, including Nigeria and Ghana, and is often enjoyed during special occasions and celebrations.