NIGERIAN OKRO SOUP
Okra Soup is one of the quickest and easiest
Nigerian soups to prepare. Some argue that a lot of
work goes to the cutting of the two vegetables
used in preparing this recipe. Yes but once the
vegetables are ready; it cooks in no ytime at all.
Ingredients
5 cups (250g) Okra
3 cooking spoons red palm oil
Beef: Best cut
Shaki (Cow Tripe) (Optional)
Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stoc
Fish
1 handful crayfish
Pepper and Salt (to taste)
Onions (optional)
Vegetable: Nigerian pumpkin leaves or spinach
(fresh or frozen)
3 stock/boullion cubes
Before you cook Okra Soup
1. About two hours before preparing the soup, b
the stockfish for 20 minutes and leave in the
pot with the hot water to soak. There's a type
stockfish that I buy in Nigeria that does not
need all that soaking.
2. Cut the okra fingers into tiny pieces. The tinier
you cut the okra, the more it will draw. To
achieve this, you need to make a few vertical
cuts followed by horizontal cuts on the okra
fingers.
3. Grind the crayfish and the dry pepper.
4. Wash the pumpkin leaves, if it is your choice
vegetable, and cut into tiny pieces. If you will
use frozen spinach, defrost and cut into tiny
pieces.
Cooking Directions
1. If you will use shaki (cow tripe) for the soup,
wash and boil till it is done. Add water
sparingly because this soup needs to be thick.
Add the soaked stockfish and dry fish to the
cooked shaki. The length of time it will take t
cook shaki depends on the cooking appliance
utilized. You can take a bite to confirm this.
2. When you are happy that the shaki and stock
fish are well-done, add the beef, onions and
stock cubes and cook till done. Then add the
iced fish and cook till done.
3. Pour red palm oil in another pot and heat the
pot to dissolve the oil if it is congealed. Add
the diced okra and start frying to kick-start the
drawing process, add some meat stock from
time to time till you notice the okra start to
draw. This process should take a maximum of
5 mins to avoid over-cooking the okra.
4. Now add the vegetable and stir well. Add all
the meat and fish, crayfish, pepper and salt to
taste. Then stir well.
5. Cover the cooking pot and leave to simmer an
it is ready to be served.
Notes:
Shaki, Meat, Dry Fish, Iced Fish (Mackerel/
Titus) and Stock Fish must not all be used at the
same time in preparing the okra soup recipe. If you
can, by all means use all as they will add to the
flavour. But if not, an okra soup prepared with only
iced fish ((Mackerel/Titus) can equally taste good.
So don't go and break the bank because of a pot of
soup!
Onions is optional because while some people
cannot bear the smell/taste of onions in okra soup,
others are like "Okra soup without onions? No Way!"
So feel free to add and subtract ingredients but the
minimum ingredients that make an okra soup are:
Okra (of course)
Palm Oil
Beef, Iced or Dry Fish
Crayfish
Pepper and Salt (to taste)
Vegetable
Seasoning
Nigerian soups to prepare. Some argue that a lot of
work goes to the cutting of the two vegetables
used in preparing this recipe. Yes but once the
vegetables are ready; it cooks in no ytime at all.
Ingredients
5 cups (250g) Okra
3 cooking spoons red palm oil
Beef: Best cut
Shaki (Cow Tripe) (Optional)
Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stoc
Fish
1 handful crayfish
Pepper and Salt (to taste)
Onions (optional)
Vegetable: Nigerian pumpkin leaves or spinach
(fresh or frozen)
3 stock/boullion cubes
Before you cook Okra Soup
1. About two hours before preparing the soup, b
the stockfish for 20 minutes and leave in the
pot with the hot water to soak. There's a type
stockfish that I buy in Nigeria that does not
need all that soaking.
2. Cut the okra fingers into tiny pieces. The tinier
you cut the okra, the more it will draw. To
achieve this, you need to make a few vertical
cuts followed by horizontal cuts on the okra
fingers.
3. Grind the crayfish and the dry pepper.
4. Wash the pumpkin leaves, if it is your choice
vegetable, and cut into tiny pieces. If you will
use frozen spinach, defrost and cut into tiny
pieces.
Cooking Directions
1. If you will use shaki (cow tripe) for the soup,
wash and boil till it is done. Add water
sparingly because this soup needs to be thick.
Add the soaked stockfish and dry fish to the
cooked shaki. The length of time it will take t
cook shaki depends on the cooking appliance
utilized. You can take a bite to confirm this.
2. When you are happy that the shaki and stock
fish are well-done, add the beef, onions and
stock cubes and cook till done. Then add the
iced fish and cook till done.
3. Pour red palm oil in another pot and heat the
pot to dissolve the oil if it is congealed. Add
the diced okra and start frying to kick-start the
drawing process, add some meat stock from
time to time till you notice the okra start to
draw. This process should take a maximum of
5 mins to avoid over-cooking the okra.
4. Now add the vegetable and stir well. Add all
the meat and fish, crayfish, pepper and salt to
taste. Then stir well.
5. Cover the cooking pot and leave to simmer an
it is ready to be served.
Notes:
Shaki, Meat, Dry Fish, Iced Fish (Mackerel/
Titus) and Stock Fish must not all be used at the
same time in preparing the okra soup recipe. If you
can, by all means use all as they will add to the
flavour. But if not, an okra soup prepared with only
iced fish ((Mackerel/Titus) can equally taste good.
So don't go and break the bank because of a pot of
soup!
Onions is optional because while some people
cannot bear the smell/taste of onions in okra soup,
others are like "Okra soup without onions? No Way!"
So feel free to add and subtract ingredients but the
minimum ingredients that make an okra soup are:
Okra (of course)
Palm Oil
Beef, Iced or Dry Fish
Crayfish
Pepper and Salt (to taste)
Vegetable
Seasoning
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