Lunch yesterday was at Golden Tulip hotel. I went through several food cultural experiences…Indian, Nigerian, European and Lebanese. I became so full I could hardly walk. It’s one of those occasional times I just throw caution to the winds. Don’t we all do this from time to time? One of the dishes was Okro soup , so tasty ,and the Okro ? soooo crunchy, and all of this cooked with shrimps and fresh fish but without oil. I enjoyed the different twist to cooking Okro and thought I should share something similar . Mine was cooked with chicken and shrimps, which was the meat I had at home . I enjoyed my Native Okro soup with hot fluffy pounded yam. What are planning to eat your with?
Recipe( serves 4)
Ingredients
2 cups of Okro( cut in rings)
8 pieces Chicken( old layer)
1/2 cup Shrimps( dressed)
1 tablespoon ground dry Crayfish
1 piece Ehuru/ Iyun( African nut meg)
1 tablespoon finely chopped Onion
Fresh Yellow pepper to taste
Chicken Seasoning to taste
Salt to taste
Method
1, Cut Chicken into pieces, season with salt, pepper, onion and chicken seasoning and steam till soft
2, Wash and cut Okro into rings and dress the shrimps
3, Peel the outer skin of the Ehuru and pound with crayfish into fine powder
4, Add 2 cups of water to the chicken and bring to boil, add the Ehuru/ crayfish mix and the shrimps and allow to boil for about 5 minutes. Correct the seasoning .
6, Add the Okro and cook for about 3-5 minutes stirring as you go.
7, Serve with swallow of choice or rice
Will definitely try it.
I feel the okro rings are too big. My yoruba mum will question the size. Will cut dem smaller and add small palm oil too #coveringmyface#
Hello ,Yemi. This is the way the soup is cooked traditionally, with big chunks of Okro. This soup is oil less. If you want the version with oil, I have this one on the blog. Thank you for follow on this blog