African Kitchen; Preparation of OKRO SOUP

OVERVIEW

Okro soup is a farm fresh soup prepared with Okro and green vegetables (preferably pumpkin leaves). It's easy and fast to prepare. It is best not eaten stale.

MAJOR INGREDIENTS

• Okro (Botanically called Abelmoschus esculentus)
  

  
  

• Salt

• Water

• Ground Crayfish

• Palm Oil

• Pepper

• Meat

• Dry Fish

• Fresh Fish (Iced)

• Seasoning (Magi Seasoning Cube)

• Pumpkin Leaves
  

  
  

PREPARATION PROCEDURE

1. Cut the Okro into tiny pieces.
2. Grind the crayfish and pepper and set aside.
3. Wash the pumpkin leaves and cut into small sizes.
4. Wash and parboil the meat with a cube of Maggi, add the iced fish and cook for about 10minutes.
5. Pour red oil in a pot and heat on fire for a least 2minutes.
6. Pour the Okro into the hot oil and stir for about 3minutes, then pour in the water from the parboiled meat and fish and cook for about 10minutes.
7. Add the parboiled fish, dry fish, crayfish, pepper and one cube of seasoning and salt all to your taste and cook for about 5minutes.
   8.Finally, pour in the vegetables, stir and cook for 3minutes and bring it down.
8. Serve with Starch.

WHY YOU SHOULD HAVE ONE PLATE OF OKRO SOUP

Okro is reputable to contain several minerals and vitamins, including vitamins B6 and B2 (riboflavin). It also has thiamin, folic acid and a good content of diatery fibre. Okra provides good quantity of calcium and magnesium, helping to prevent both calcium deficiency and magnesium deficiency.