okro soup

How to cook okro soup


  • Stockfish
  • Dried fish
  • Kpomo
  • Beef/chicken/goatmeat
  • Okro (chopped)
  • Ugu
  • Crayfish
  • Periwinkles
  • Pepper
  • Seasoning cubes
  • Onion
  • Salt to taste

Preparation method

  • Wash the meat, put in a pot, and boil to get the stock
  • When the meat is almost soft, wash the stockfish and kpomo, and add to the meat
  • Boil the periwinkles in salt water and wash properly before adding to the meat
  • Wash the dried fish with salt and soak in hot water for 5mins. Then rinse with cold water and put in the same pot
  • Add more water to the stock when the meat, stockfish, and kpomo are soft. Then add the crayfish and pepper.
  • Allow to boil, then add the chopped okro and palm oil, cook for about 5mins. (Note: cover the pot half way in order not to reduce the thickness of the okro)
  • Lastly, add the chopped ugu leaves and seasoning cubes.
  • Allow to boil for 3mins, then add salt to taste. Okro soup is ready
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