How to Make An Exotic Dish of Nigerian Okro Soup
Okro soup is one of the yummiest dishes that Africa has produced and you can find it in every Nigerian restaurant in the diaspora. You are certain to lick your fingers and require a second helping whenever you taste a well made meal of Okro soup.
It is one of the popular dishes in Africa that is eaten with an accompaniment. Okro soup will taste good when eaten with Fufu, Eba (Garri), Pounded Yam, and even Amala. Children start eating this dish as early as when they turn one and continue eating it till old age. This soup is one of the staple foods that has won the heart of many Nigerians and Africans because of its simplicity and the amazing magic it does to your taste buds.
Okro Soup Cuts Across Boundaries
Okro soup is also called Okra soup and is known as Ofe Okwuru in Igbo land. It is known as Obe Ila in Yoruba land and Miyan Kubewa in Hausa land. Other ethnic have a name for this universal dish.
Okro is the main ingredient and it is green and colorful, and of course slippery. You can prepare it without adding any other ingredient or you can prepare it and accompany it with stew and sauce that is added to the finished Okro soup. It has many flavors according to how it is cooked.
You can prepare Okro with fish, meat, and what is commonly called ‘okporoko’ (Stock Fish) in the market.
Once you have used a shredder to cut the Okro, it is a few minutes from getting ready. You can shred or cut the vegetables with a knife. Different ethnic groups cook the Okro in different ways and all of the ways taste amazing. Some add Ogbono and those who do not. Some fry, marinate or pickle their Okro vegetables.
Below is a general way of cooking Okro soup and let us learn a simple way to cook Okro soup.
Ingredients for Okro Soup
- Thinly sliced handfuls of the Okra vegetable
- Half-kilogram worth of beef
- Five large snails
- Stock Fish
- Finely ground potash
- Blended Scotch Bonner
- Two cubes seasoning
- A handful of dried prawns
- Sliced pumpkin leaves (Ugwu)Dried Crayfish
- Salt to taste
- Wash the snails thoroughly using lime or lemon. If you do not have any, you can use potash but the taste of the snail is better when you use lime or lemon.
- Wash the Stock Fish and the dried prawns properly.
- Boil everything separately. Then add the boiled meat, boiled snails, and Stock Fish and the boiled dried prawns into a pot over low heat. Check that the meal is properly seasoned to your taste.
- Add salt, seasoning, and Scotch Bonnet. Then steam for two minutes.
- Then boil the Okra vegetable that has been sliced in another pot for a few minutes. Add salt and boil till it is soft. Stir and taste and then cook for another minute.
- Add the pot of the meat, snails, and Stock Fish to the dish, boil for another minute, and then turn off the heat.
- Serve with Eba.
How To Make The Accompanying Dish – Eba
In Nigeria, people make statements such as “today I feel like eating swallow”.
When they make such a statement, they mean that they want to eat a meal that requires them to use their hands to roll the meal in a ball, dip in soup and eat. It has something to do with embracing the culture, tradition, or way of life that is shared amongst many Africans.
One of the most important things to note about eba is that it should be lump-free. You can prepare this accompaniment in about five minutes.
What is eba?
A popular dish falls under the category of ‘swallow’. It is made from processed cassava and is called Garri. You can eat it with any kind of soup and Nigeria has a lot of mouthwatering soups.
What is eba food made of?
Eba is made from processed Garri. Most Garri is grown as cassava in the village. It is then harvested and processed in the village, and then transported to the city. If you live in a city like Lagos, you will find Garri in the marketplace. It is very accessible.
There are many different types of Garri. They are differentiated by the different states that they are processed in. Some types of Garri are better for drinking. For example, Ijebu Garri that has a sour taste is often placed in a bowl, and water is added. You can add groundnuts and sugar also and consume the meal. Then there is the Garri from Delta state that is best for making eba. What makes it different is that during the processing, palm oil is added and so instead of the white color of the Ijebu Garri, the Delta Garri has a yellow color.
Garri is an amazing dish that you can eat even when you are on a diet. One-half cup of Garri will give you 218-kilo calories and so it is considered very healthy.
- Hot water
- Turning spoon or spatula
- Put some water in a kettle and boil
- Add boiling water to a bowl. Then begin adding handfuls of Garri slowly until the grains of Garri has absorbed the water.
- Use a spoon to turn the mixture. If still soft, add some more handfuls of Garri and turn until you get the texture you desire.
- Serve with the Okro soup.
Nutritional Value of Okro Soup
Okro vegetables are filled with many vitamins and nutritional elements.
Okro is a bit slimy to look at but very nutritious. Doctors recommend this slime for individuals who have digestion problems and stomach issues such as an ulcer. Okro is low in calories and rich in fiber and is an amazing remedy for digestion. It lowers fatigue, stress, and cholesterol.
This meal should be selected by the health-conscious. It contains adequate amounts of dietary fiber, sugars, protein, vitamin B12, vitamin A, Vitamin B6, Vitamin C, Vitamin E. Okro also contains necessary elements for the body such as Manganese, Magnesium, Folate, Copper, Calcium, Iron, Niacin, Pantothenic Acid, Riboflavin, Phosphorus, Selenium, Zinc, and Thiamin. It also contains saturated fat, polyunsaturated fat, and monounsaturated fat in the right quantities.
Also read: How to make catfish pepper soup – the Nigerian way