All in one contest Wk13: Food Challenge || Preparing okro soup

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I'm excited to connect with you all and share the simple steps I took to prepare a mouthwatering okro soup. One of the reasons I'm particularly fond of cooking okro soup is its affordability. Whenever I'm on a tight budget, okro soup is my top choice, and it's always satisfying.

To begin, let's take a look at the ingredients I used in preparing my delicious okro soup.

• Cow skin (kpomo)

• Ice fish

• Periwinkle (shell)

• Onions

• Okro

• Bitter leaf

• Fresh pepper

• Stock cube (Maggi)

• Red oil

• Salt for taste

I started by washing and preparing the protein ingredients - cow skin (kpomo) and dried fish - and putting them in the pot. Next, I added the necessary seasonings, including stock cubes, fresh peppers, onions, and salt. After combining everything, I let it simmer for 10-15 minutes until the meat was tender and fully cooked.

Pot of steamed proteins

While the meat was cooking, I grated the fresh peppers and crayfish using a manual grater and set them aside. Next, I chopped the okra into tiny pieces, deliberately choosing to slice it instead of pounding or grating it. I also washed the bitter leaves thoroughly and squeezed out the bitter taste, then set them aside.

Well prepared ingredients

Once the meat was tender, I set the pot aside. Then, I fried a red oil and onion mixture with peppers in a separate pot.

Heating the oil

Frying onions

After frying the onion mixture for about 60 seconds, I poured it into the cooked proteins (kpomo and dried fish), stirred the mixture well, and let it boil for an additional 3-5 minutes.

Pouring the fried mixture into the pot

After 10 minutes of boiling, I added a little water and the washed periwinkle, stirring well to combine. I then let the mixture simmer for an additional 5 minutes.

Adding washed periwinkles

After that, I added the sliced okro to the pot, stirring everything together to combine. I then allowed the mixture to steam for 5 -7minutes, enabling the okro to bring out its texture.

Adding the sliced okro

Next, I added stock cubes (crayfish-flavored Maggi), stirring well to incorporate. After 3 minutes, I added the washed bitter leaves and the ice fish, stirring everything together to combine, then allowing the soup to simmer for 2 minutes, which helped to meld the flavors and textures together.

Adding Maggie

Adding the washed bitter leaf

After simmering for 2 minutes, I removed the soup from the heat, and my okro soup was finally ready to eat. I served myself the hot okro soup with fufu, and it was truly a satisfying meal.

Come and join me eat