Okro or Okra Soup (known as Miyan Kubewa in Hausa.) is undoubtedly one of the quickest and easiest Nigerian soups to prepare. Some argue that a lot of work goes to the cutting of the two vegetables used in preparing this recipe. That;s true but once the vegetables are ready; it cooks in no time at all... less than 30 minutes tops!
Ingredients
- 250g Okra
- 3 cooking spoons red palm oil
- Beef: Best cut
- Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish
- Crayfish
- Pepper and Salt (to taste)
- Onions (optional)
- Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)
- 3 stock cubes
Method
- Pick, Wash and slice your vegetables (Okoro and pumkin leaves)
- Grind your ingredients: Pepper, Onion, Garlic & Ginger (optional) and crayfish
- Boil your meat, fish, kpomo, shaki, chicken
- Add water and your palm oil, then add your grounded ingredients onto the boiled meat. (Allow to boil for 2 minutes)
- Then add your sliced (and beated) okoro into the ingredients and stir still its fine.
- Add your sliced vegetable leaves.
- Stir till its even. Allow to boil. Don't close your pot.
You can serve with garri, semo, pounded yam or boiled rice.