Okro soup is a famous delicacy in Africa. It is so easy and quick to make at home with meat, fish, or with any choice, of protein and the story at the end of the day will always end with “yummy”!
In this recipe, I am making a twist by using roasted okro CLICK HERE Roasted Okro to make roasted okro. The first time I made this bowl of soup I fell in love with it because it can be eaten with so many sides like rice, eba, plantain, yam, and so on. Growing up with okro soup we were told it has to be slimy. These food laws made cooking Okro intimidating and complicated. You can have okro soup without staining your clothes while eating.
Roasted Okro Soup
- 300 g Beef
- 200 g Tripe
- 400 g Cowleg
- 100 g Dry fish
- ¼ cup Crayfish (optional)
- 2 cups Roasted Okro
- ½ cup Palm oil
- 2 Scotch bonnet
- 2 Bell peppers
- 2 Medium Onions
- 1 tsp Calabash Nutmeg (ground)
- ½ tsp Uda (ground
- ½ tsp Garlic minced
- ½ tsp Ginger minced
- 1½ tsp Salt
- 2 tsp Seasoning cube
- 8 cup Water
- In a blender add 1 onion, scotch bonnet, bell peppers blend well, and keep aside.
- Wash the meat and assorted cut into chunks and keep aside.
- In a medium saucepan add beef, assorted, chopped onion, garlic, ginger and seasoned covered with a lid cook for few minutes at this time do not add water because the beef with bringing out juice to simmer at this sage
- Add your pepper mixture to the meat and stir together cook for 5 minutes
- Add 4 cups water, cook, until meat is tender for 35-40 minutes. (cooking time with varying deep on meat) Make sure your meat is fully well cooked
- Add ground crayfish, pomo, dry fish, and season into your cooked meat stir cook for 5 minutes taste if more seasons is need feel free, add the remaining water if neededmake sure not over seasoned becuse our roasted okro has seasond too
- Let it boil for 5 minutes
- Now is time to add our roasted okro, palm oil, stir let it cook for 2 minutes ready to be served
- First, roast your okro ahead to save time
- Cut time cooking time by cooking the meat I like cooking meat a day ahead and throw in ziplock and frozen for me to use the next day it saves me a lot of time.
- If you do not want it too spicy deseed your pepper.