The Making Of Nigerian Okro Soup!

 My people. Good evening.  This is a traditional soup so it would be wrong to be doing oyiboish. Kk..

I virtually grew up eating this soup with all kinds of food including rice and only very few people would say they dont love Okro soup (ila-alasepo).

Photo credit (infonubia)

I totally dig this soup because of its slimy nature; whatever you eat it with will go down the throat easily and smoothly with you enjoying the taste.

By the way, it’s other name is called “lady’s finger”. That name kinda dumb because it doesn’t look like a lady’s finger to me rather like a “chickens toes” lol

Before going to its preparation,  let me gist you small about it’s health benefits maybe you can be convinced to eat this delicacy.

      Benefits Of Eating “ladies finger” (lol) 

¤ Where should I start from?  It’s benefit is so much that I’m tempted to say, go and find your own amidst many wonderful things Okro does to the body

However, this is where you should be.  Kk, let’s deal with some of the most important benefits

1. It lowers your blood sugar and prevents diabetes or should I say stabilises blood sugar because too low blood sugar too is a problem.

2. It heals ulcer by covering the wounds with its slimes; it’s also very basic so it neutralises too much acid in the body.

3. It helps to make the body look smooth and beautiful.

4. It also assists healing of respiratory problems

5. It helps to relax blood vessels and artery and lots more…

Recipe

* Okro-200g

* Palm oil- 3-4 big spoon

* Dried Stock fish

* Pepper(habanero)

* Stock Cubes

* Cray fish

* Dried fish

* Iru (optional) 

* Cow skin (diced) 

* Smoked fish (Any type you love) 

* Leafy vegetable (bitter leaf or any type you love) 

Preps (Prep time 30mins, Cooking time 20mins) 
            
 The first thing I do when I prepare a soup that consist of dried stock fish is to wash with salt and hot water after soaking my stock fish.

It’s hard and it takes time to soften except if it won’t be consumed immediately in the soup but it’s too tempting to resist when in soup.

 Next is cutting the Okro by making horizontal and vertical slices in the Okro before slicing through with the knife.

The tiny slices depends on the tribe also in that Some prefer thinner slices while some prefer it diced big or to avoid totally the use of knife or just grate it with a grater.

 After these is done; wash and squeeze your bitter leaf to remove the bitterness.
     
        ¤ Prepare your cow skin and the fish with salt, onion and the cubes. Set aside.

        ¤ Put oil pot under a medium heat and leave for few seconds for the oil to come alive.
        ¤ Add your onions,  and start stirring lightly for it to bubble.

        ¤ Leave to cook for like 3-5minutes depending on the cooking appliances

        ¤Then,  add your cow skin, stock fish, smoked fish and crayfish

  Let it cook for more time probably 15mins and when it’s about to end, pour your bitter leaf and let it stay for more 5minutes and it’s completely done.

      Thanks for reading.  Do not forget to share.  Love you.

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