Okro Soup is by far one of the easiest soups to prepare. You don’t necessarily need to be a fantastic cook to whip up a decent pot of Okro Soup.
I remember when i made Okro soup for the first time (although it was plain Okro), i just boiled some water, added Iru (Locust Beans), added the grated Okro, some salt and stock cubes and that was it!piece of cake right?lol, i was so impressed with myself.
Because of the swift success i had making plain Okro soup, i decided to take things up a notch and made “Ila Alasepo” and that too was a hit! all i did was follow the same steps i used the first time and just added some palm oil, peppers and proteins and i had everyone licking their fingers, my mum was proud. This was a huge boost of confidence for me as a young girl still learning to cook. I felt untouchable!Lol.
Like i said earlier Okro soup is probably the easiest soup to prepare and its doesn’t take long at all. Just ensure you gauge the amount of water you are using against the quantity of Okro you have, so it actually “draws” and everything else just follows.
I have for you an easy to follow Seafood Okro recipe that is absolutely amazing. Tweak the recipe in your own way, by using different seafood and it will still come out amazing. That’s the beauty of Okro, it just comes together at the end of the day regardless of whats in it.
If you’ll prefer an Oiless version, i have an Oil free Okro soup recipe here. Please try them out and tell me all about it.
4 Cups Okro (Chopped)
1/4 Cup Palm Oil
1 Large Smoked Catfish
1 Whole Mackerel Fish
2 Large Paprika Peppers
2 Habanero Peppers
150g Fresh Calamari
200g Fresh Shrimps
3 Tbsp Ground Crayfish
2 Stock Cubes
1 Tsp Salt
- Blend the Paprika and Habanero Peppers then pour in a pot. Add some water in the Pepper (enough to cook the Okro) to make a stock.
- Add in Stock cubes, Ground Crayfish and a little salt, stir altogether.
- Add some Palm Oil, stir, cover and allow to boil for about 10 minutes.
- Add Fish, Calamari, Shrimps and Smoked Catfish, cover and allow to cook for 5 minutes.
- Add the Okro to the stock and stir it in gently to avoid scattering the fish, leave to cook for 5 minutes (Do not cover the pot).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Source: The Kitchen Muse