Easy Nigerian Okro Soup

Ingredients

• 800 g Fresh Okro (( cut up in thin rings by hand or with a food processor.))
• 2 Medium Onions
• 2 Large red bell peppers
• 2 habanero or Jamaican hot pepper
• 1/2 cup crayfish
• 6 Tbsp or 50g ground Ogbono
• Bouillon powder/ salt to taste
• 600 g cow feet
• 700 g smoked turkey
• 300 g stockfish

Instructions

1. 1

   --- If you are cooking with precooked meats ---

2. 2

   Blend the bell peppers, onions and habanero peppers transfer to a pot, then add about 5 cups of water or meat stock and bring to a boil.

3. 3

   Add the crayfish, bouillon powder and ground Ogbono to the pot and stir. Cook for about 5 mins.

4. 4

   Add the precooked meats and stir. Bring to a simmer. Stir continuously to prevent burning. If the soup is too thick, add more water to lighten it to the consistency you want. Taste for seasoning and adjust accordingly.

5. 5

   When the soup has come to a full boil, lower heat, add in the chopped okro. Stir in till well combined. Turn off heat immediately.

6. 6

   --- If you are cooking everything from scratch: ---

7. 7

   Wash the stock fish and cow feet and put in the pot with water that covers the meats completely add bouillon powder and start cooking

8. 8

   Cook the cow feet and stock fish till soft but not mushy. Usually takes about 1 hr on the stove top

9. 9

   While the stock fish and cow feet are cooking, wash okro and chop by hand or in a food processor and set aside.

10. 10

    Blend the onions, red bell peppers and habanero/Jamaican hot pepper and set aside

11. 11

    When the cow feet and stock fish have cooked for about 40 mins, add the smoked turkey, crayfish and blended bell peppers. Allow cook for another 10 mins before adding ground Ogbono. Lower heat and allow to simmer for a further 10 mins. Stir constantly to prevent burning.

12. 12

    Stir the chopped okro, Turn off heat and move pot away from the hot burner.

13. 13

    Pour the soup out of the pot into a big bowl to stop the okro from cooking further and to ensure it retains its fresh green look.

14. 14

    Soup is ready enjoy as is or with any swallow of your choice YUM!!!