How To Make Okro and Vegetable Soup

I love vegetable soup, even more so when it is a combination of different vegetables. Like most of my recipes, the soup is easy to make, and super healthy. Okro is rich in magnesium, folate, fibre, antioxidants, vitamin C, K1, and A. Ugu contains calcium, iron, potassium, and manganese. It also provides a good amount of vitamin C, A, B2 and E.

Ingredients

• Okro
• Ugu (fluted pumpkin leaves)
• Beef
• Tomatoes (small quantity)
• Scotch peppers
• Ginger (very little)
• Onions
• Palm oil (from Ajimi)
• Stockfish
• Crayfish
• Dried locust beans
• Salt

Preparation (Time – 15 minutes)

First, you wash all the ingredients that requires washing. Wash the stockfish with hot water and salt. Grate the okro, slice the ugu (pumpkin leaves), and blend the tomatoes, scotch bonnet peppers, crayfish and ginger together.

Cooking (Time – approx. 50 minutes)

Boil the stockfish with the blended broth and add salt and the dried locust beans (iru or ope).

Add the beef next, after 10 minutes and allow it to boil for another 25 minutes.

Add palm oil and allow it to boil for 5 minutes. Add the grated okro first and allow to steam (covering the pot will reduce the slimy quality of the okro) for 4 minutes.

You can stir occasionally if it is thick to prevent it from burning.

Add sliced pumpkin leaves and steam for 3 minutes. And the soup is ready!!!