Okra soup is one of the quickest and easiest Nigerian soups to prepare and it’s by far my most favourite soup in the world, I can eat this soup from Monday to Friday, that’s just to show how much I love this soup, Yum!
When I was pregnant with my first baby,
Some actually argue that a lot of work goes into the cutting of the two vegetables used in preparing this soup but to me, I totally disagree, once the vegetables are ready, the soup is ready!
Wash the stockfish and put it in a clean pot and add water, add seasoning, salt and onions and leave to cook for a while until its kind of soft then, wash your dry fish with hot water and add it into the pot and allow it to cook for 15 minutes.
While your stock is on fire , cut the okra fingers into tiny pieces. The tinier you cut the okra, the more it will draw. To achieve this, you need to make a few vertical cuts followed by horizontal cuts across the okra fingers.
Grind the ogbono, crayfish and the dry pepper, then wash the uziza leaves, if it is your choice of vegetable, and cut into tiny pieces.
When the stockfish and dry fish are all done, then add the iced Titus fish and cook till done but don’t allow it to get too soft.
In a clean dry pot, pour red palm oil and heat the pot to dissolve the oil if it is congealed. Add onions and fry it a little, then allow to cool and after cooling, add the ground ogbono and stir.
Then add all the fish, followed by the uziza vegetable and gently stir well again and your soup is ready to be served.
Note: Ponmo, shaki and meat can also be used to prepare this delicious soup, but this soup is specially prepared for my kids, hence the Titus fish which is very healthy for them.You can serve this delicious goodness with Eba (garri), cassava fufu, semolina fufu, amala, tuwo shinkafa, pounded yam and wheat.
Lots of love