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nigerian recipe
resturant.pep.zone

Okro Soup

Okra Soup is one of the quick and
easy 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 time at all.
Kiddies Okra Soup is a simpler
version of this recipe and kids
simply love it!
Ingredients
Okra – 250g
Red Palm Oil – 3 cooking
spoons
Beef – Best cut
Shaki - Cow Tripe (Optional)
Fish – Iced Fish, Dry Fish,
Stock Fish
Crayfish
Pepper and Salt to taste
Onions - Optional
Vegetable – Pumpkin leaves
or Spinach (Washed &
Frozen)
Seasoning – 3 Maggi/Knorr
cubes
Before you cook Okra Soup
About two hours before
preparing the soup, boil the
stockfish for 20 minutes and
leave in the pot with the hot
water to soak.
Cut the okra fingers into tiny
pieces. To achieve this, you need
to make a few vertical cuts
followed by horizontal cuts on
the okra fingers. Grind the
crayfish and the dry pepper.
Wash the pumpkin leaves, if it is
your choice of 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
to cook shaki depends on
the cooking appliance
utilized. You can take a bite
to confirm this. The first
sign of a well-done shaki is
that the cuts will start
curling on itself. When you
are happy that the shaki
and stock fish are well-
done, add ground crayfish
and pepper and steam for
5 minutes. Then set aside.
2. Wash the beef to be used
for the soup and place in a
pot, add some onions
(optional) and start
steaming. There is no need
to add any water at this
stage. Boil the meat for
about 10 minutes and add
seasoning (Maggi or Knorr
cubes) then continue
cooking. When the meat is
done, add iced fish (if you
will use iced fish) and two
pinches of salt. Continue
steaming for 5 mins. Then
set aside.
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, 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 shaki stock,
meat stock, pumpkin
leaves and salt to taste.
Then stir well. Cover the
cooking pot and turn off
the cooker. Leave to stand
for 5 minutes. Soup is
ready!
PS: Shaki, Meat, Dry
Fish, Ice Fish 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 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
Fluted pumpkin
leaves are the best
for okra soup but
for those outside
Nigeria, this may be
hard to come by so
you can use spinach.
But make sure it is
the washed and
frozen one (see
photo). This works
better than the
fresh and leafy
spinach as far as
the Okra Soup recipe
is concerned.
Serve with Eba (Garri), Foo Foo,
Semolina, Pounded Yam or Amala.


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