Spicy Okra Soup

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Hello 🙂 .

Happy New Month!

A month of favour, a month of peace, a month of joy and a month of love! That’s what I pray for you! Amen!

Soo it’s March and the last month in this quarter,  new articles/posts will feature on the blog apart from recipes so stay tuned 😉 .

Don’t forget Clara’s Corner is all about adding value to home cooking, adding variety so what to cook isn’t such a hassle and you also don’t get bored eating same thing over and over.

Todays recipe was inspired by the minions in my brain one time I took a trip to Oyingbo,  such awesome soup concocting minions!  I wonder what I shall name them lol!

Adding uziza, fresh onions and pepper to the okra, I learnt from my mother, let’s dig into the recipe!

Ingredients : ( 4 litre soup)

1 large derica fresh uncut okra

2 medium bunches Ugu (pumpkin leaves )

1 medium bunch uziza leaves

3 medium smoked titus fish

1 small derica fresh periwinkles (still in shells)

3 bunches fresh uziza seeds

3 fresh Cameroon pepper ( yellow scotch bonnet)

2 atarodo (red scotch bonnet)

1 small onions

2 cooking spoons palm oil

2 cups water

1 inch Okpei (Ibo fermented iru)

1 cup ground crayfish/3 cups unground crayfish

2 Maggi cubes

1 Maggi crayfish cube

1/2 teaspoon dry Cameroon pepper

Salt to taste

Fresh uziza seeds,  fresh Cameroon pepper,  atarodo

Fresh uziza seeds, fresh Cameroon pepper, atarodo

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Smoked fish

Smoked fish

Method:

Preparation :

Wash and cut the okra into thin slices. Slice 1 fresh Cameroon pepper,  1 atarodo and the onions over the okra, set aside (Mum’s style).

Scrub the periwinkles clean of sand and snip of the shell tails, set aside.

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De bone smoked fish, break into large chunks, set aside.

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Pound the fresh uziza seeds before adding to a blender along with remaining atarodo and yellow pepper with the crayfish and okpei in 1 cup of water. Blend until smooth.

Crayfish, uziza, okpei and pepper blend

Crayfish, uziza, okpei and pepper blend

Wash and slice the pumpkin and uziza leaves seperately, set aside.

Cooking:

Combine crayfish blend and oil in a pot, let it boil 5 minutes then add the periwinkles. Cover pot and let it boil until the blend thickens and starts to stick to the bottom of the pot.

Add 1 cup of water the Maggi cubes and the okra. Stir properly and allow boil for 5 minutes. You will get a very thick soup, dilute with water to taste.

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Allow soup to boil for another 10 minutes, add smoked fish.

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Add dry Cameroon pepper,  stir well and taste for salt.

Add uziza leaves, let the soup boil for 5 minutes then add the ugu leaves, stir carefully so as not to break up the smoked fish.

After 3 minutes, turn off heat.

Enjoy my minion inspired dish 🙂 .

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Azu 🙂 .

5 Comments

  1. […] named after the dominant vegetable for example: Oha soup , Efo riro , Egusi soup , Edikaikong , Okra soup etc. That is to say the soup will come out fantastic without the addition of ginger, garlic, […]

  2. […] and stew recipe which is very common, not a fan of this style though, I prefer my good ol’ okra soup loaded with palm oil and smoked fish 😀 . Please note that the pepper content of this soup should […]

  3. […] light sprinkles of veggies in soups that have sauce as their base. Soups like Oha , Ogbono and Okra, I always like to have lots of juice. So I have cooked it the way I enjoy it, feel free to add more […]

  4. a google image search led me here! you’re famous 🙂

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