OKRO SOUP RECIPE
Okro soup is a very popular and delicious stew that is loved by the majority of the people, in Nigeria in particular and west Africa in general, especially if prepared well.
Okro soup share the same viscous texture with Ogbono soup and Ewedu soup.
More so, the way the okro is cut, it can be sliced across into thin or thick discs, the way I like it, chopped or grated into tiny bits or blended to a puree.
The vegetable which goes with the Okra also varies, the most commonly used is the fluted pumpkin leaf (ugu). Some people can as well use Bitterleaf, Uziza leaf, Ewedu or spinach.
The freshness and the texture of the soup are some the things that make Okro soup so appealing.
- 300g of Meat
- 2 pieces of stock fish
- dry fish
- 3/4 cup chopped onions (1 slightly large, divided)
- 4 scotch-bonnet (fresh pepper, ground)
- 1/4 cup ground crayfish
- 8g ogili okpei
- 3/4 cup palm oil (about 3 cooking spoons)
- 3 seasoning cubes
- 200g okro
- 100g ugu leaves
- Ground Ginger
- Ground Garlic
TO PREPARE OKRO SOUP OR OKRA SOUP:
- Slice the okro to your desired size and set aside.
- Wash the meat and stock fish, place in a medium-sized pot.
- Season with salt, 1 seasoning cube and 1/2 the onions. Add a little water and boil till they are tender.
- Soak the dry fish in boiling hot water for 2 minutes, drain and rinse in cold water. Add to the boiling meat.
- Add pepper, crayfish, ground garlic, ground ginger, ogili okpei, palmoil, the rest of the onions and seasoning cube to the boiling meat, stir and taste, add salt.
- Cook for 15 minutes, then add okro.
- After 5 minutes, add ugu, stir and cook for 3 minutes, take off the heat.
- Serve with any swallow of your choice.
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