Hey lovelies ❤️
It's your favorite girl @debbie-ese 😍
Welcome to my blog 🤗
In this post I will be sharing with you simple process of making yourself a pot of delicious mouthwatering okro soup. The method I will be sharing with you is the frying method and it brings out the rich flavour and aroma of the traditional soup.
Ingredients
Fresh okro
Ugu leaves/ Fluted pumpkin leaves
Locust beans (iru)
Palm oil
Onions
Grinded scotch bonnet peppers
Crayfish
Ponmo (cow skin)
Smoked fish
Seasoning cubes
Salt
Step by Step
Start by washing the okro thoroughly. Then grate some of the okro and slice the others into some thick round sizes.
Next, wash your ugu leaves and slice them into thin sizes and set aside.
At this point you should have precooked your meat, cow skin and other protein you'd like to use.
Next, place a pot on medium heat add pour in your palm oil and allow it to heat up a bit.
When it has heat up, add the okro you have grated and sliced into the oil. Let it fry for about three to five minutes and stir at intervals to prevent burning.
Whilst the okro is frying add the locust beans and ground crayfish. Stir all together.
Now add your precooked cow skin with the water you used in boiling it. Also add your smoked fish. Add some more water if needed.
Now add your blended scotch bonnet peppers, seasoning cubes and salt.
Now add your sliced ugu leaves and allow to simmer for about two minutes and off the heat.
Serve and enjoy your fried okro soup with any swallow of your choice either pounded yam, eba, semo, fufu etc.
Thanks for reading and see you in my next one.
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