Okro Soup – Step By Step Cooking Guide
Okro Soup/ Okra Soup Step By Step Cooking Guide.
Okro soup/ Okra Soup is a Nigerian delicious soup made with edible green seed pods known as ‘Okra’ which is a flowering plant found around the globe.
The Okro soup is consumed by all the tribes and ethnic groups in Nigeria; though with different variations or methods of preparation and it goes so well with pounded yam, fufu, eba (gari), semo and the likes. It can as well be taken with boiled yam or rice.
This article will be a guideline on the general method of the okra soup preparation and cooking, but before we proceed let’s list the items and ingredients required for the soup cooking.
Required Ingredients And Items For The Okro Soup
- Okro/ Okra
- Meat (beef/goat/chicken etc)
- Fish (ice/stock etc)
- Onion (a small ball)
- Palm Oil
- Seasoning (Maggi )
- Vegetable (pumpkin/ugu leaf)
- Pepper (fresh/ dry)
- Ogbono/ African Mango (optional)
Okro Soup Step By Step Cooking Guide
Wash 20 pods of Okro/ Okra, grate 10 pods using grater (this will increase the drawling texture) and slice cut another 10 pods using knife including a small ball of onion.
Wash and Cut the vegetable (pumpkin/ ugu leaf), it can be substituted with spinach or bitter leaf.
If using stockfish; soak in hot water for 2 minutes and wash away the water.
Grind the crayfish and fresh/ dry pepper
If using ogbono put 2 tablespoonfuls of palm oil in a fire-heated pot for about 5 seconds and bring the pot down the fire and add 6 seeds well ground ogbono and stir to form a paste.
Wash the fresh ice fish and meat, cook with 1 cube of Maggi seasoning and salt to taste, after 2 minutes remove the fishes from the cooking pot and remove the meats after 10 minutes.
Now add the washed stockfish in the cooking pot which contains the water used in cooking fish and meat add another cube of Maggi seasoning and cook for 5 minutes.
Add the ground paper to taste.
If you wish to use ogbono, it is in this stage that you would need to add the paste.
Add the ground crayfish.
Add 2 tablespoonful of palm oil in the pot and cook for another 5 minutes (avoid adding excessive palm oil in order not to lose the drawling texture of the soup).
Remember to keep on stirring from time to time to avoid the soup from burning, add water little by little if needed and avoid adding excess water.
Taste for salt and add little if needed, and remember that salt taste doesn’t often show much why the food is still cooking freshly on fire to avoid ruining your soup with excessive salt.
Add the meat and allow cooking for another 2 minutes.
Now add the fish and allow cooking for 1 minute.
Add the grated and cut okro/ okra and the onion to cook for 1 minute.
Add the cut and washed vegetable and cook for another 1 minute.
Stir and bring down your soup to avoid overcooking the okro.