The origin of Okra Soup in Nigeria cannot be ascertained as the different ethnic groups have their individual ways of preparing it.
The Yorubas usually cook the okra plain and serve with stew;
The Igbos would prefer to add Ogbono to theirs, while the Hausas will rather cook their okra with pepper, onions and meat.
The recipe is a blend of all the cultures and appeals to everyone especially the kids.
You can choose to cook okra soup with assorted meat but sea foods work better for me.
Okra – about 500 grams,
Palm Oil- 1/2 cup,
5 scotch bonnet pepper (Atarodo)
Pumpkin leaves (Ugu)
1 handful 3 stock cubes
Cut the okra into tiny pieces by making two vertical cuts, then horizontal cuts. How tiny you may want your cuts really depend on personal choice.
You can also grate the okra with a greater.
This way it’s tinier and slimier. • Blend crayfish, pepper and onions.
Set it aside. • Wash, pick and cut pumpkin leaves into tiny shreds, leave in a colander to drain. • Per boil stock fish till it’s soft.
Rinse thoroughly and set aside.
De-bone and wash the dried fish.
Also, clean your shrimps at this stage. • Put the stock fish dried fish and shrimps in stock pot. Season with the stock cubes; add a little salt and bring to the boil.
• After about 5 minutes, add the crayfish, pepper and onions mixture. Add palm oil, cover the pot and allow to boil for another 5 minutes. • Add the okra, stir properly and allow to cook for about 3 minutes; then add the pumpkin leaves.
Stir thoroughly and allow to simmer for about three minutes.
After adding the okra to the soup, do not put the lid on the pot while it’s cooking as this prevents it from drawing.
Your Okra soup is ready and can be served with pounded yam or any bolus of your choice.