How to prepare Okra soup.
Sliced Okra (a medium-size bowl full)
Fluted Pumpkin leaves (as desired) optional – I don’t use it.
Stockfish head (medium size)
1 kg of meat (beef)
2 medium sizes frozen mackerel
3 seasoning cubes
Salt and pepper to taste.
200ml Red (palm) oil
half cup of ground crayfish
Slice the okra and set aside in a bowl, the trader in most markets can assist you with slicing the okra, but you can also try using a kitchen knife,
I like to slice Okra myself, although there is no harm in using the help of the market women.
Blend or grind the crayfish and peppers.
Wash the beef and fish, season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions.
allow them to boil together for 10-15 minutes.
Remove the fish and continue cooking the meat until it becomes soft.
Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.
Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.
The sliced okra sould be added at this point, stir. drop the cooked makerel fish on top.
Allow to simmer for 3-4 minutes and you are done with this delicious soup.
You can serve with eba, fufu, amala, semo, eko riro or pounded yam.