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.

Our independence soup.

Really simple beef soup full of the umami of seaweed and the delicate sweetness from radish. This recipe is a combination of miyeok guk (Seaweed Soup) and Seogogi mugok (Beef radish soup). We served it with japanese rice, kimchi and Korean green peppers.

Before you cook your Ogbono soup with okra:1 grind the ogbono with dry mill2 cut the okra fingers into tiny pieces. to achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.3 cut the pumpkin leaf4 cook the beef and stock fish with the stock cubes and onion5 grind crayfish and pepper6 boil some water and step aside

I have a Chicken Ramen Noodle Pack and a can of Beef Vegetable Soup, and am in a hurry and hungry.

This noodle soup features golden dried noodles paired with thinly sliced beef hot pot meat, fresh seasonal mushrooms, egg, and tofu, creating a light, nutritious, and delicious soup!

I love soup on a cold day, and I wanted to make something hearty and quick. My toddlers even love this soup. It's fragrant, beefy, and versatile. Enjoy!

Lots of nutritious seaweed. I added both Japanese wakame and Chinese dried seaweed. For the protein, I added Shabu beef, you can also make it totally vegan with firm tofu instead. Serve with rice 🍚 Freezer friendly and easy.

Banga soup with pounded yam.

I like to add a handful of fresh Spinach to my bowl of soup. Croutons can always add a nice touch, as well. I hope you enjoy this recipe, as much as I do.

In this recipe, I never really measured, there is no set measurements as this is a recipe to use up all vegetables and meat laying about in your house. Save the tips of the vegetables and use them as a thickener for the soup. I had a whole bag of asparagus tips to use up so I saved them and added to the soup, the asparagus are what give this soup the flavour. This tastes a bit like split pea soup. Cooking the juices out of the carcasses and bones is a great way to add fantastic flavour to soups.