How To Make The Simplest Yet Tasty Okra Soup | Dada's FoodCrave Kitchen

Ingredients:

Goat meat
Cowfoot
Beef Strip
Smoked Catfish
Shrimp

Onions
OGIRI
Pepper
Sal
Seasoning Cubes

Cut Okra
Cut Baby Spinach
Palm oil

Seasoning:
Salt Seasoning Cubes
Fish powder
Lubi/potash/bicarbonate baking soda

Boil meat, cowfoot, and beef. Strip first with water, Seasoning Cubes one onion, and habernero Peppers until meat is tender.

Then, add your blended ingredients: OGIRI if you have it, onions, pepper, seasoning cubes, and salt.

Add blended ingredients into the pot with boiling meats and let it cook for 10 minutes
then add Palm Oil cook for 5 minutes. and Smoked catfish and shrimp if decided to add optional, add Okra cook on a low medium heat, give a gentle mix. cook for 8 minutes

then ad Cut Baby Spinach if decided to add Spinach or cut kale.

cook under medium heat for 8 minutes or until oil comes up a little stir again gently and cook for 5 minutes. Okra Soup is ready

For the Gari Fufu: Pour dry Gari in a bowl, add salt optional. boil some hot water, pour hot water into Gari to cover the amount of Gari you're using. stir to combine, then cover, and let it rest for 10 minutes. after 10 minutes, wrap into a ball allowed to form for 5 minutes. then enjoy with Okra Soup. or you can enjoy Okra Soup with white rice or cassava Fufu or pounded Yams.

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"African cooking: Potash, also known as Kaun or Akanwu, is used in African cooking to increase the viscosity, greenness, and texture of vegetables in soups like Ewedu and Okro. It's also used to mix water and oil when preparing dishes like Abacha, Ugba, and Nkwobi. "


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