I think okro soup is the most basic of all soups. It’s so easy to make and doesn’t require much expertise. So, if you’re looking for a quick and simple soup, this recipe is perfect for you.
The “lives” in this soup are: Chicken, Beef, Stockfish, Kale, and Spinach. Shout out to my Yoruba people! You can use different proteins, or none if you’re vegetarian.
- Palm oil
- Chicken, beef, stockfish
- Vegetables (ugu is preferred),
- Seasonings: salt, knorr cubes, dried scotch bonnets
My mom calls this “the frying method”, so I’m guessing there’s another way of doing this that I haven’t learned yet.
Heat up 2 cooking spoonsful of palm oil, you can use less. Once that’s hot enough, add in the chopped onions and crayfish. Stir and allow to fry for 3 minutes. Add in about 200 grams of ground ogbono and spices, and stir. Allow that to fry for about 6 minutes. Then, gradually add in water or stock; I used the stock from boiling the chicken and beef. As you stir, you’ll notice that it’s getting thicker and stickier, that’s the ogbono at work!
Once you’re satisfied with the texture, add in your proteins (beef, chicken, fish, etc.) and chopped okro, and mix. Add in about one cooking spoonful of water and allow to cook for 10 minutes. Add in your greens (I used kale and spinach) and cook for 10 more minutes. Be careful not to overcook the vegetables. Once it’s all cooked, mix it all together thoroughly and serve. You can “lick” the soup or eat it with “swallow”- eba, pounded yam, semolina, etc.