Fresh okro and ugu soup
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.
Fresh okro and ugu soup
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.
Open in Cookpad AppSteps
- 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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