How You Can Easily Prepare Deliciously Okro Soup

How You Can Easily Prepare Deliciously Okro Soup

Okro Soup With Stock Fish

Okra Soup is one of the fastest and most effortless Nigerian soups to get ready. Some contend that a great deal of work goes to the cutting of the two vegetables utilized as a part of setting up this formula. Yes yet once the vegetables are prepared; it cooks in a matter of seconds by any stretch of the imagination.

Fixings

250g Okra

3 cooking spoons red palm oil

Meat Best cut

Shaki (Cow Tripe) (Optional)

Angle: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

1 modest bunch crawfish

Pepper and Salt (to taste)

Onions (discretionary)

Vegetable:

Nigerian pumpkin leaves or spinach (new or solidified)

3 stock 3D squares

NOTE:

Before you cook Okra Soup

Around two hours before setting up the soup, heat up the stockfish for 20 minutes and leave in the pot with the high temp water to splash. There's a kind of stockfish that I purchase in Nigeria that does not require all that splashing.

Cut the okra fingers into modest pieces. The more modest you cut the okra, the more it will draw. To accomplish this, you have to make a couple of vertical cuts took after by level cuts on the okra fingers.

Crush the crawfish and the dry pepper

Wash the pumpkin leaves, in the event that it is your decision of vegetable, and cut into minor pieces. On the off chance that you will utilize solidified spinach, defrost and cut into small pieces.

Cooking Directions

On the off chance that you will utilize shaki (dairy animals tripe) for the soup, wash and bubble till it is finished. Include water sparingly in light of the fact that this soup should be thick. Include the splashed stockfish and dry fish to the cooked shaki. The period of time it will take to cook shaki relies on upon the cooking machine used. You can take a chomp to affirm this.

When you are upbeat that the shaki and stock fish are well-done, include the meat, onions and stock 3D shapes and cook till done. At that point include the frosted fish and cook till done.

Pour red palm oil in another pot and warmth the pot to disintegrate the oil in the event that it is hardened. Include the diced okra and begin fricasseeing to kick-begin the drawing procedure, include some meat stock every once in a while till you see the okra begin to draw. This procedure ought to take a greatest of 5 mins to maintain a strategic distance from over-cooking the okra.

Presently include the vegetable and mix well. Include all the meat and fish, crawfish, pepper and salt to taste. At that point blend well.

Cover the cooking pot and leave to stew and it is prepared to be served

Notes: Shaki, Meat, Dry Fish, Iced Fish (Mackerel/Titus) and Stock Fish must not all be utilized in the meantime in setting up the okra soup formula. On the off chance that you can, by all methods utilize all as they will add to the flavor. Be that as it may, if not, an okra soup arranged with just frosted fish ((Mackerel/Titus) can similarly taste great. So don't go and burn up all available resources on account of a pot of soup!

Onions is discretionary in light of the fact that while a few people can't tolerate the scent/taste of onions in okra soup, others resemble "Okra soup without onions? No chance!"

So don't hesitate to include and subtract fixings yet the base fixings that make an okra soup are:

Okra (obviously)

Palm Oil

Meat, Iced or Dry Fish

Crawfish

Pepper and Salt (to taste)

Vegetable

Flavoring

solidified spinach

Pumpkin leaves are the best for okra soup yet for those outside Nigeria, this might be difficult to find so you can utilize spinach. Be that as it may, ensure it is the washed and solidified one (see photograph). This works superior to the new and verdant spinach to the extent the Okra Soup formula is concerned.