Fresh okro and ugu soup

Name: Fresh okro and ugu soup
Cuisine: Nigerian
Ingredients: 20 pieces fresh okro; 1 bunch fresh ugu; 6 pieces atarodo; 1 small onion bulb; 1 cup dried oporo; 1 cup chopped pomo; 1 kilo of tripe (shaki); 1 cup palm oil; 1 smoked Titus fish (deboned); 1/2 cup periwinkle; to taste Salt; 2 okpei (ground); 1 small bunch of uziza; 1/2 cup crayfish; 2 stock cubes

Mimosasplace @mimosasplace

This is a quick and easy traditional dish. Growing up in a typical igbo home, my mum had a garden where she grew a lot of fresh vegetables and if she wanted to make this soup, it was always so crisp and fresh cos the vegetables came straight from her garden to her cooking pot. Too healthy for words.

Mimosasplace @mimosasplace

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Ingredients

20 piecesfresh okro
1 bunchfresh ugu
6 piecesatarodo
1small onion bulb
1 cupdried oporo
1 cupchopped pomo
1kilo of tripe (shaki)
1 cuppalm oil
1smoked Titus fish (deboned)
1/2 cupperiwinkle
to tasteSalt
2okpei (ground)
1small bunch of uziza
1/2 cupcrayfish
2stock cubes

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Steps

1

Wash and chop the okro to desired size
2

Wash and chop the ugu and uziza. Wash the oporo and periwinkles.
3

Wash and pound the atarodo, half onion and crayfish.
4

Wash the tripe thoroughly with hot water then season with half onion and seasoning cubes. Cook till almost tender. Add a little more water, pounded pepper mix, okpei, oporo, kpomo, smoked Titus fish and palm oil. Cover the pot and allow to cook for another 10mins.
5

Add the periwinkles and okro, stir to mix then add the ugu and uziza. Stir to combine and taste for seasoning. Adjust where necessary then turn off the heat.
6

Enjoy with hot fufu.

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Cooksnaps

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Mimosasplace @mimosasplace

on March 17, 2018 09:27

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