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OKRA SOUP(#1)

I know when i think of Okra Soup i think of the Ibo people but i know that is not true Eba and Okra Soup is a favorite, i know my little brother could not have enough okra in his system growing up. Also there are many ways to cooks this dish, plain, with egusi, groundnut, ogbono i think with tomatoes too i have never tried the tomato version though.



click photo to enlarge

20 Okra (estimate u can use more or)
I medium onion
Cow Foot ( i love it in Okra)
Dry Fish (optional) or Bonga
Meat (Optional)
1/4 cup palm oil
salt
maggi
pepper , ginger and garlic
fresh chopped spinach (2 hands full or less)
crayfish

Cut, wash, your cowfoot if you decide to use it and boil with seasoning preferably in a pressure pot so that it cooks faster and softer.

Also cut, wash and season your meat(crushed ginger, garlic, pepper, chopped onion, maggi and salt) and bring to boil with about 1/2 cup of water to start the boiling process because meat will produce its own water to complete the boiling process.

Your fish should be stripped of its bones,its skin scrubbed and then finely chopped before seasoning and boiling.(depending on how hard your fish is you can boil together with cow foot)

I suggested you boil your meat, cowfoot and fish seperately because of the difference in tenderness, and duration of cooktime.

Next remove ends from okra and chop into bits.

When all 'particulars' (meat, fish, and cowfoot)are ready  put together in one pot. The broth from the cow foot and other things you boil is all the liquid you need to cook the soup, you might add a little water if necessary.

Add to the pot your oil and okra, crayfish & spinach, adjust your seasoning and let simmer on reduced heat for about 18-20 minutes, or until thick enough, sometimes the pot will boil over as the okra cooks keep an eye on it. Serve hot with Garri, water fufu, yam fufu, etc

I also like to add in sometimes 1-2 finely chopped bitter leaves (small leaves) for the bitterness it is a fine contrast.

Contributor:

EXSARAT