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

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.

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

#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.

First time am trying this. Please correct me if I missed anything.

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.

#3006/#sokotostate

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

my sister liked it, I loved it. some people may go easy on the spices if they don't like spicy food.