If you love my Nigerian okra soup recipe, I'm sure you will find Karo's Banga Okra and Mr Monday's Okra soup recipes fantastic too. Plate up your Nigerian okro soup and accompany with your swallow of choice. Stir till well combined, add palm oil, stir and cook for about 2 minutesĪdd seasoning and salt (adjust salt and seasoning to own taste especially if you are using stock) add ukazi leaves (if using) stir and add smoked mackerel then cook for another 2-3 minutes. Stir till all is well combined and cook for another minuteĪdd crayfish and cayenne pepper. Place a clean pan on medium heat then add the stock about (1.5 cups) the beef, assorted beef and dried fish and bring to boil for about 3-5 minutes, add potash then the chopped okro. (Skip this step if you are ok with the bit and bob from stock) Once beef and fish are tender as desired, separate the stock from it and sieve to achieve a clean stock. You can use a pressure cooker for this as it is quicker. Place a pan on medium heat and add beef, assorted beef and dried cod, salt, seasoning, onion, ginger, garlic and little water (adjust salt and seasoning to your taste) bring all to boil until tender. Place the mushrooms in a bowl of cool water and slosh around. Lift (with for example, a slotted spoon) the mushrooms out of the liquid. Soak about 30 minutes, until they are plump. Cook the chicken until tender and fry/grill at 180✬, then set aside and reserve the liquid (Chicken stock). Ginger and garlic (optional) How to cook Nigerian okra soup Place the dried mushrooms in a bowl and fill with enough boiling water so they are covered. In a large pot, add the cleaned cut chicken, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary (optional), curry powder, seasoning powder, salt to taste and a cup of water. IngredientsĨ00g Assorted beef & dried cod, washed and cut to small pieces (I used ponmo, shaki and panla)Ĭayenne pepper (use according to your preference)Ģ-3tbsp palm oil (optional but I prefer it as it adds a bit of colour to the okra) Long story short, don’t use potash for this soup if you are not confident. Well, either way, the use of potash works well for me but it also has to be used in moderation or it will kill the elasticity of the okro. Each time I make ila alasepo, I use potash maybe because my mum always says you must add potash to make it draw. I sometimes blend my okra on a pulse for a coarse texture to make plain okra and it always turns out well without the need for potash. In fact, some people are anti-potash in food. These days you necessarily don’t need potash (kaun) to make okro soup draw. Call me old school but I still chop my okro the way my mama taught me. The proof in the pudding of an okro soup is when it draws (elastic). I made this okro soup on Sunday after church and I couldn’t help but share with my fellow foodies. Secondly, transfer the chopped okro to a clean pot, add a cup of water, and cook for around 8 minutes. Pour in the onion, ginger, and garlic mixture and steam for about 10 minutes. My mama makes the best okro soup ever, whether plain or the one-pot soup and she doesn’t mess about in the kitchen, she knows her onions. Firstly, place the chopped beef and cowhide in a pot, cover with water, and bring to a boil. If you are looking to learn how to cook okra soup, stay with me as my okro recipes are foolproof, quick and deliciousĪs easy as ila alasepo is, I always make a call to my mum still, to ask for the recipe all over again each time I need to cook it (don’t ask me, I don’t know why I do it). You can serve it plain or with any tomato/pepper based stew but it’s best enjoyed with one that also has palm oil as it’s base such as smoked panla fish stew.Nigerian okra soup is one of the easiest and tastiest okra recipes out there. Plain okra soup is the quickest soup you can rustle up in your kitchen and in no time, you’d have a decent meal waiting to be served. ![]() Have you noticed, the tastiest meals are the meals prepared with less fancy ingredients in a short amount of time? These are actually the meals the fam would always plead with me to replicate and when i try to do the magic once more especially with more ingredients, it loses that effect it once had. In actual fact, when i don’t feel like spending more than 10-15mins in the kitchen making the typical Nigerian soup this always comes in handy and it never disappoints. Well, that’s where this soup comes into play. You have different stews in your freezer but you’re not in the mood for rice, yam, plantain, potato and all the other stuff that goes with stew but “ Swallow” and you don’t have any soup. Okay, it has happened to all of us before.
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