CLASSIC STEAMED OKRO/ OKRA SOUP

In the process of recuperation lots of food recipes started popping up in my head and then this beauty was plucked from my mom's garden (ie Okro / Okra). I said to myself I'll definitely be using this to create something mouthwatering not your regular stemed okra/okro dish which will be worth trying.

If you're confuse whether it's Okro / Okra it's the same thing only the change in the vowel {o & a} Okra is used in the UK, Canada, United States and the Philippines but in Nigeria it is called okro. Igbo call okra— ọ́kụ̀rụ̀, Hausa— kuɓewa and Yoruba— Íla.

Okro is said to have originated in Ethiopia. Okro is quite popular in many regions it's majorly cultivated because of it's edible pod and it has a lot of ways it can be prepared into scrumptious meals.

This is a twist to the regular Steamed Okro and it can be enjoyed by everyone. I used ground cayenne pepper and some fresh scotch bonnet pepper which I dropped into in to just infuse it's hotness and spiciness into the soup. The beauty behind this dish is that everything was cooked in a clay pot. One unique thing about this soup is that no oil was used (i.e it's oiless) but I was tempted to try it with some fried stew 😋 this just makes it more unique and can be enjoyed by those who especially love oiless soups.

Here are the INGREDIENTS used in making the Classic Steamed Okro Soup.

Smoked Catfish (cleaned, deboned & flaked)
Okro (washed and grated)
Locust beans (washed)
Ground crayfish
Cayenne pepper
Fish seasoning
Salt
Water
Herby mix (onion, ginger and garlic)
Scotch bonnet pepper (1)

TD's Tip: If you're the type that likes having that feel of chewing on some Okro then you can have that extra crunch by cutting some in bigger chunks.

Now let's cook!

Click on the play button to watch! 

STEPS / PROCEDURES :

Step 1: In a pot add in water (about 250ml), add in the smoked catfish and bring to a boil.

Step 2: add in the Herby mix (Onion, garlic and ginger), cayenne pepper, crayfish, seasoning and salt bring to a boil.

Step 3: Now add in the locust beans and fresh scotch bonnet pepper. Let it boil further.

Step 4: Add in the grated Okro and stir till it's well combined water can be added to loosen up the soup if it appears too thick.

Step 5: Taste for salt and take off heat inorder not to overcook the vegetable.

Your Classic Stemed Okro Soup is ready if you so desire eat with stew and any swallow of your choice. Bon appetite!