HOW TO PREPARE OKRA SOUP

The majority of people in West Africa enjoy okro soup, which is a highly well-liked and tasty stew—especially when prepared properly.

 Okro soup is a taste that must be developed because of its sticky texture.

 Speaking about Ogbono soup, this rich, flavorful, and filling soup is produced from wild mango seeds and offers a plethora of health advantages. When cooked, the jute leaves soup (ewedu) has a mucilaginous texture like to that of okra. It is a leafy green soup. In addition to being popular throughout West Africa, it is also recognized as a national dish in Egypt, which is located on the continent's northeastern border.

 I completely see why some individuals find jute leaves soup, okra soup, or ogbono soup to be sticky or viscous. It depends on personal preference and the socialization we all receive.

 Onions are used in this recipe. You do read fluently, yes. The use of onions in okra soup has long been a contentious topic. Onions are thought to reduce the soup's viscosity. This may be the case if you add a lot of onion; but, your okra soup will be nice and thick and viscous if you add a little, like I did in this recipe. You can skip it if you're not comfortable utilizing it.

Shrimps, lamb, goat, or any other type of seafood or meat can be substituted, though.

Ethnicity and location play a major role in this variety in its cooking method. People who live near the sea, for instance, typically have more seafood in their okra soup.

How to prepare okro soup: Boil a roast turkey or any other desired meat with onions, salt, and a spice cube to start making the basic stock. Cook until softened.

 • Slice half of the onions and mince the other half in a food processor or chopper while the beef is simmering. Put aside

 • In the food processor, finely chop the habanero and red bell peppers, then set them aside.

• After the meat is soft, simmer for fifteen minutes or so after adding the onions, crayfish, minced pepper, and locust bean.

 • After washing the dry fish, shred it and add it. Let it soften for about five minutes.

 • Include the shrimp, chopped and sliced okra, and palm oil. Allow the okra to cook for around three to five minutes, based on your desired level of crunch.

 •Add the spinach and toss until it wilts.

 • Remove from heat right soon and serve.

You can serve this stew with whatever "swallow food" you desire, such as amala, fufu, or eba. However, I prefer to consume the stew just as it is—that is, I just delve into it with a spoon.

 What is used to make okra soup?

In West Africa, especially in Nigeria, okra soup is a popular soup. Usually, it contains red bell pepper, habanero, locust bean, onions, and a variety of seasonings. In addition, some recipes call for fish, poultry, beef, chicken, and veggies like spinach. It thickens with the addition of crushed crayfish or palm oil.

 In okra soup, leafy greens like spinach work well. Other greens you can use are amaranth leaves, kale, and collard greens. The slick feel is not lessened by these leafy leaves. Rather, they improve the soup's nutritional value and flavor.

Is the soup or slick?

 The soup is indeed slick. The mucilage or slime found in okra gives the soup a slimy, slick consistency. When the okra is chopped or cooked, this slime is released, thickening the soup.

 What is okra soup known by another name?

 In areas where French is spoken, okra soup is also referred to as "gumbo" or "okra soup." Sayur oyong is the term used in Indonesia for okra soup. It is called "Miyan Kubewa" or "Miyan Geda" in Hausa, the language spoken in West Africa, especially in Nigeria, and "Obe Ila" in Yoruba.