Its my favorite dish. It is a dish that was discovered in Nigeria and it is still prepared in Nigeria under the name Okazi leaf soup. It is very tasty and enjoyed by 80% of Cameroonians.

This soup origin is from South Korea. Koreans usually eat this soup when they celebrate their birthday. This soup is rich in iodine and calcium from its seaweed. Its easy to make and also tasty to eat in a cold weather

For a lover of veg.soup who emphasized on 'extra meat'

(For me this is like my best soup 😋and to tell you the truth I don’t use any measurement my bad but that’s it so let’s dive in 🤗)

I love it, it's very easy and not time consuming.😃 #kitchenhuntchallenge

I was to prepare Friday night meal

A sweet dessert with gingko nut, tofu skin, and quail eggs. You can buy the vacuum packed or canned version of gingko nut in Asian supermarkets. Gingko nut is said to have existed for over 200 million years since the dinosaur era. It contains natural toxins 4'-methoxypyridoxine (MPN) and cyanogenic glycosides. Acute toxicity is the main concern of gingko seed poisoning. Nausea, vomiting, diarrhoea, abdominal pain, confusion and convulsions are the classic symptoms which usually begin 1 to 12 hours after ingestion. Children are especially susceptible to this type of food poisoning. In severe cases where large amounts have been taken or in susceptible individuals, loss of consciousness and deaths may occur. It has been reported that ingestion of 10 to 50 cooked seeds at one time can cause acute poisoning. Limit intake to a few seeds per day, especially for children, the elderly and individuals with poor health conditions. Immediately consult medical professionals for advice and prompt treatment if symptoms of poisoning develop.

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

#Ashlab.Okro soup has been one of the most easiest and quickest soup to prepare.some argue that okro takes a lot of time and energy to make,but for me I used the blender method to blend my okro and ogbonno due to the fact that I don’t like the smell that comes from ogbonno,So blending it together with the okro removes the smell and also gives it a nice taste.It’s known as miyan kubewa in Hausa.I love everything about okro soup mixed with ogbonno,especially that part of draw,which makes it fun while eating. Blending your belly pepper,chilly pepper with the garlic,onions and cray fish gives the paste a nice aroma and also taste.Least I forget I used the processed okro because I couldn’t get the fresh okro here .You can cut spinach and add to your okro soup.Don’t forget to wash your hands before you start cooking and also wash all the veggies that needs to be washed.

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 minsServes: 1 MEDIUM POT Native soup of the Efik people, pale and mustardy with distinctive earthy and aromatic flavours from the seeds of the Ibaba plant.

I love d taste

I enjoyed it,giv it a try