HOW TO COOK OKRO SOUP

 

Okra soup is one of the most popular Nigerian soup, I like this soup because it is very easy to prepare and likely the cheapest soup in Nigeria.

I remember making a pot of (Okra) Okro soup with just two hundred and fifty Naira, (10 years ago 😀 )… more like a one dollar soup.

I used frozen fish, Okra and some other ingredients to prepare the soup, then you could buy a good frozen fish with just forty or fifty Naira, I am talking about the “good old days”.

Okra soup is one of the most common soups eaten by the people of Igbo, often it is combined with ogbono for best result, you can learn more here about making 

There are several reasons why I like this soup, the most outstanding reason being that kids love it, I learned that the best way to introduce eba or fufu to kids is to serve with Okra or ogbono soup, this way it would be very easy for them to swallow, I have tried it, it worked for my kids. 😀

Okra is also good for adults, as a matter of fact, I just made a pot of okra soup before writing this, a very small quantity that would serve for this night, it is Sunday night here in Nigeria. I like this soup because the two major ingredients are very rich in vitamins (okra and fluted pumpkin)

So let’s make a delicious pot of Nigerian Okra soup, The exact way an Igbo woman would like to make it, Did I tell you that Okra is one of the most popular soup in Igbo land especially from April to July, its exact harvest season

Below is the list of ingredients that were used in the process, you can always increase or reduce depending on the number of the person you are looking to feed and of course their stomach sizes.

Slice the okra and set aside in a bowl, the trader in most Nigerian markets can assist you with slicing the okra, but you can also try using a kitchen knife, I like to slice Okra myself, although there is no harm in using the help of the market women.

Ingredients For (Okro) Okra Soup

Sliced Okra (a medium-size bowl full)
Fluted Pumpkin leaves (as desired) optional – I don’t use it.
Stockfish head (medium size)
1 kg of meat (beef)
2 medium sizes frozen mackerel
3 seasoning cubes
Salt and pepper to taste.
200ml Red (palm) oil
half cup of ground crayfish