How to make Otong Soup?

There are so many ways to bring creativity to a Nigerian soup without taking out of what the soup really is. In Otong soup which is what am serving up today, I find that adding a simple twist like coarsely ground red pepper to the soup for example just brings this interesting eye appeal to a typical Nigerian soup like Otong soup.

This is another Nigerian soup that has Okra as one of the ingredients. Otong soup has two key vegetables characteristic, Ikong Ubong( Ugu) and Okra. With the high fiber content in Okra this soup is really quite friendly with the digestive system. So you are onto some nutrition packed soup because ugu has high iron content.

As with many vegetables short cooking time helps to retain the nutrients better. Otong can be eaten with Ayan Ekpang (grated steamed cocoyam), pounded yam or eba. It is always a delight to watch your guests wrap their pounded yam round the soup ,lick their fingers and go for the next ball of pounded yam.

Whilst we are at Otong ,there is this dance called Etighi (which means Okra in Efik) Each time I watch the dance step I picture the way Okra is wrapped round pounded yam. I tried this dance step this the other day and my kids were all on the floor holding their ribs in laughter.You don’t want to me do it , Do you?

Recipe for making Otong soup

8 medium pieces Beef
8 small pieces Ikpa( Pomo)
10 pieces smoked Shrimps( dressed)
Hand full shredded Stockfish
1 medium size smoked Cat fish( optional)
40 fingers Okro( chopped and pounded with 1/2cup water)
1 medium bunch IKong Ubong( ugwu)
Small bunch  Etinkeni (uziza leaves)
1 tbsp ground Crayfish
4 red peppers (scotch bonnet) or 1 teaspoon dry pepper (optional and dependent on tolerance level)
1 cooking spoon Palm  oil
Beef seasoning cube to taste
1 crayfish seasoning tablet
5 cups Water
Salt to taste
Method

• Wash and season the beef and ikpa (pomo) with beef seasoning, pepper and salt
• Steam until water dries up.
• Add 2 cups of water and cook till meat is almost soft
• Wash and add the the smoked Fish, Shrimps and Stockfish ,boil for 8 minutes.
• Add the remaining  21/2cups of water, ground Crayfish, crayfish seasoning and bring to boil.Taste for salt.
• Pour in the Okro and uziza leaves and allow to bubble a bit. Stirring and folding up to increase the Okro resilience.
• Add the Palm oil and Ikong  Ubong and stir, still folding up to increase Okro resilience.
• Cook for 5-7 mins.
• Serve with Ayan Ekpang, Pounded yam or Eba.