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It's your favorite girl @debbie-ese 😍
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Nigerian Okra soup is a popular kind of soup among the Nigerian people especially Yorubas (well this can be debated). The soup is simply mixing okra in stew and it can be prepared in different ways. The most common one that is being served at parties and restaurants is the sea food okro that usually has a lot of 'obstacles' like crabs, prawns, snails, different types of fish and so on.
In this recipe I will be sharing with you all I will be using only fish to prepare the soup. One more important point to note is that to ensure that there is a high level of elasticity I will grate some of the okra and slice the rest. With this in place I'm rest assured to have a crunchy feel while still maintaining a considerable level of elasticity.
Speaking about elasticity (that is the level at which the okra draws), some people prefer to add edible potash aka kaun. This is expected to make the okra soup draws more but some of us don't find it necessary. I use edible potash sometimes when I'm cooking jute (ewedu) soup.
Ingredients
Okra
Palm oil
Fish
Locust beans
Crayfish
Scotch bonnet
Onions
Seasoning cubes
Salt
Step by Step
Start by washing your onions thoroughly in plenty of water.
Next, using a grater, grate like half of the total okra and set aside.
Then you use a knife to slice the remaining half into round shapes and set aside.
Wash your scotch bonnet, and onions thoroughly too and blend with crayfish and locust beans (iru).
Wash your fish and set aside in a bowl too.
Place your pot on medium heat, add the blended mixture of pepper and onions, add some water and your fish.
Add your seasoning cubes and salt to taste. This will serve as the base for your okra soup. So ensure it is well seasoned. Allow to cook till the fish is done.
When the fish is done, transfer it to a plate so that it won't break inside the pot and set aside.
So add the palm oil to the pot and allow to boil for about three to five minutes.
Now add the grated okra and stir it so that it will mix well.
Then add the sliced okra and mix well too.
Finally add your already washed and chopped ugu and utazi leaves. Allow to simmer for like two minutes. Add your fish back to the pot.
Your okra soup is ready.
So, I'd be dishing the okra into a container to keep in the freezer because I made it in large quantity - this will serve us for at least two weeks.
Nigerian Okra soup is a tasty soup that can be accompanied with any swallow of your choice. Also it is being argued by some people that adding ugu leaves or any kind of leaf to your okra soup is that it will reduce the elasticity due to the fact that it has a thick texture or it will add excess water to your soup (especially leaves that have high amount of water). But I like adding leaves to mine irrespective of the speculations.
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