A delightfully tasty and hearty dish from the people of Eastern Nigeria. One of the yummy ways to enjoy Okro
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 - 10
- 500 g Okro (cut up)
- 1 medium onion
- 1/2 Tbsp dry ground pepper
- 1/2 cup coarsely ground crayfish
- 1/2 medium red bell pepper chopped
- 60 g kale vegetable
- 1 cup palm oil
- 2 Tbsp Iru or one medium ogiri okpei
- 80 g Ugba
assorted meat of choice
- 400 g cowfeet *
- 500 g beef
- 200 g stock fish*
- 1 dry fish cleaned and deboned
- * I precook the cow foot and stock fish to save time.
Transfer beef to a pot. Fill pot with water to cover the beef
Add onions, dry pepper, crayfish, salt and other seasoning to the meat and begin to cook
Cook till meat is done. Which takes about 30 to 45 mins depending on how tough the meat is.
When the beef is tender add the iru, precooked cow feet and stock fish. Stir, taste for seasoning and adjust if needed then cover pot and reduce heat to simmer on low to medium heat for about 5 minutes
Add the chopped red bell pepper, dry fish, Ugba and Palmoil stir and cover pot. Allow simmer on low for another 5 mins.
Add Okro and kale. Stir and turn off heat.
- If you want the Okro to look vibrant and fresh. Turn off heat as soon as Okro and kale are added then move pot away from the hot burner.
- You can take it a step further by transferring the soup into prepared bowls for storage. This helps to reduce the effect of the residual heat on the vegetables