HOW TO COOK WEST AFRICAN STYLE OKRO SOUP WITH A SPICY TWIST

Name: HOW TO COOK WEST AFRICAN STYLE OKRO SOUP WITH A SPICY TWIST
Ingredients: 1.5kg to 2kg gravy beef cut into chunks (any cut will do); 4 pieces dried/smoked fish (washed in hot water, cleaned and de-boned); 1kg fresh okra (I prefer to blend mine for a smooth soup consistency when cooked); 2 tablespoons ground crayfish; 3 chopped brown onions (I like onions but you can really make do with only 2); 1 ladle of red palm oil; 1 teaspoon Scotch Bonnet/Cameroon Pepper powder; 1 teaspoon ground Uziza/Tailed Cubeb Pepper seeds; 1 teaspoon ground Dawa-Dawa/Iru; Salt and other seasonings (Knorr/Maggi/Vegeta, etc) to taste.

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Okro Soup is one of many savoury soups prepared in many West African homes and eaten with ‘’swallow’’ of eba, fufu, pounded yam, amala, banku, etc. It is cooked using either fresh or dry okro...

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Ingredients

1.5kg to 2kg gravy beef cut into chunks (any cut will do)
4 pieces dried/smoked fish (washed in hot water, cleaned and de-boned)
1kg fresh okra (I prefer to blend mine for a smooth soup consistency when cooked)
2 tablespoons ground crayfish
3 chopped brown onions (I like onions but you can really make do with only 2)
1 ladle of red palm oil
1 teaspoon Scotch Bonnet/Cameroon Pepper powder
1 teaspoon ground Uziza/Tailed Cubeb Pepper seeds
1 teaspoon ground Dawa-Dawa/Iru
Salt and other seasonings (Knorr/Maggi/Vegeta, etc) to taste.