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.

MY VERSIONSMOOTH CELLOPHANE NOODLEFLAVOURFUL MEATY SOUPLOVING IT

#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.

So, this soup is the result of a fridge cleaning: we took out everything in order to spot any “forgotten” ingredients, and upon looking at what we had, decided that there’s a soup that can be made with (most of) it all.It’s got protein, it’s got veggies, it’s got fats, it’s got carbs... it's got everything!And it’s a lot of tasty soup!

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

We just carved our pumpkin and I am exploring the wonders of cooking with pumpkins. My princess ate every last drop. We now call this Cinderella soup.

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

This soup is really good when it is really cold outside. I am one of many cooks that see something in my head and I just throw stuff in a pot and see what happens. This is one of my keepers.

My family loves this soup. I hope you enjoy it as much as we do.

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.

this is a beautifu flavoursome soup, I prefer it smooth but you can make it a little chunkier

I so much like this soup beacuse its very important to our body and blood 😍😍😍😍😍😍🍛🍛🍛