Okro aka “Ladies fingers”

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Okro popularly known as Okra and fondly called ladies fingers is a good source of Vitamin B6, folic acid and dietary fiber. Other nutrients it includes are Vitamins A, B1, C, K, Calcium, Magnesium, Potassium and Zinc.

Asides all these, I love it for its vibrant greenness and crunchy gooiness. So I have here two types of Okro soup. The first type is the way the Igbos cook it and the second type is well, something I just coined.

Mixed draw soup:

I call it mixed because the soup is mainly a mix of Okro and Ogbonno.

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Ingredients:

  • Palm oil
  • Onions, chopped
  • Ogbonno, ground
  • Beef stock
  • Crayfish, ground
  • Attaragu, ground
  • Okpeyi, ground
  • Seasoning (Maggi star® and salt)
  • Dry fish, boned
  • Boiled beef (boiled with only salt, Maggi star® and onions)
  • Fresh Okro, chopped

Procedure:

-Put the palm oil in a pot, heat it up a little and fry onions till just translucent.

-Add the Ogbonno and stir-fry till it has dissolved.

-Pour in the stock and add all the ingredients except the last three. Stir well and leave to boil.

-Add the beef and fish and cook for 5 more minutes.

-Add the Okro, stir well, cover the pot and cook for 1 minute. Turn off the heat and leave the pot covered for the Okro to steam well until ready for serving.

-Serving suggestion: Serve with hot pounded yam.

White Okro Soup:

I call this “white” because it contains no palm oil.

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Ingredients:

  • Beef stock
  • Iru
  • Crayfish, ground
  • Attaragu, ground
  • Seasoning (Maggi star® and salt)
  • Boiled beef pieces (boiled with only salt, Maggi star® and onions)
  • Smoked mackerel, boned
  • Onions, chopped
  • Fresh Okro chopped

Procedure:

-Combine the first 5 ingredients in a pot and cook for 5 minutes.

-Add the beef and fish and cook for a further 5 minutes.

-Lastly add the onions and Okro and cook for 1 minute. Turn off the heat and leave the pot covered for the Okro and onions to steam well until ready for serving.

-Serving suggestions: Serve with sour Eba (made from Ogori garri).

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