Seafood okro is a very rich meal on its own and also expensive to prepare but trust me it’s worth it’s value..

#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.

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i was poor and made this up with stuff in my house, it was actually pretty good.

I was to prepare Friday night meal

My nan often made this when I was a little unwell but also used it as a simple starter before meals with lots of courses. Hope you enjoy it too. #lunchideas

This the recipe I made it with all the ingredients but there are two ingredients I forgot to add please add your self these are LOVE and AFFECTION quantity depends upon your taste. More you put more you get.

I love this soup so much I've made it countless times and my fiance has actually asked specifically for this soup by name, its hearty and delicious and makes a fantastic dinner

My father hardly ever cooked, but he did make this quite often for me (although it was probably because he wanted to have some himself). It's simple and delilcious.If you cook this for too long, the chicken will turn tough, so be careful.You can add onion to the soup if you like!If you make it a little bit on the salty side, you won't need anything else with your rice. For 2 servings. Recipe by John Lee Cooker

This soup was always my favorite when I was a child. As I grew up, my grandma gave me the recipe, but she used a product called soup starter for most of it I found. I wanted a more scratch soup with basic ingredients. I think I nailed it! Now its my son's favorite soup too!

Jacques Pépin actually inspired this dish for me. Of course I put my own variations on it, but it was by watching him that I even had the thought of making this.

I made this recipe up four years ago when I was trying to find something to do with tamarind powder. Since then, I've made it for a bunch of people and everyone loves it. My husband requests it in his birthday. I could live on the broth. ;)