Okra or okro, known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. Okra soup, a delicacy native to virtually all tribes in Nigeria, is highly nutritious and nourishing.
Okra 300 grammes
Palm oil 2 cooking spoons
Green vegetable (pumpkin or spinach)
Salt and pepper
Heat the palm oil. Add chopped or grated okra and stir until it begins to draw.
Add the stock from the cooked meat and fish.
Add the ground crayfish, pepper, stock cube and the cooked meat and fish (don’t include the pre-cooked fresh fish yet, so that it doesn’t overcook and break into pieces).
Cover and leave to cook for five minutes. Okra is also a vegetable, so try not over-cooking it.
After two minutes, add the vegetables.
Add the pre-cooked fish, meat, and salt to taste.
Cover and simmer for two minutes or until the fish is well cooked.
Your delicious okra soup is ready. See how easy it is to make a yummy okra soup.
Okra soup is usually served with pounded yam, eba, fufu, tuwo masara, semolina and other puddings.