Okro soup and ogbono soup are a favourite with children as well as adults. There are several ways to make these soups including this method of adding both in one soup. So, i am sharing this version of Okro soup with Ogbono or should i say Ogbono soup with Okro…call it anyway you want 🙂
As always, i am making this as a kid-friendly and family soup using the most basic and common ingredients which you can always find anywhere to make a tasty soup. Meat and smoked fish is enough to give you that delicious soup in addition to the others. Feel free to add additional proteins of choice…shaki, kpomo, roundabout, prawns, dried fish, stock fish etc. A video of how i made this soup is up on Mummy’s Yum Youtube Channel for you watch too.
Okro Soup with Ogbono Recipe
- 15-20 fingers okro
- ¼ cup ground ogbono
- 500g or more beef
- 2 medium smoked fish
- 2 cooking spoons palm oil
- 1-2 medium onions
- 1 cup crayfish
- Ogili okpei/dawadawa/iru (depends on size and a little goes a long way)
- 2 seasoning cubes
- 2-3 cloves garlic
- Green vegetables (ugu, kale, collard green)
- Salt and pepper to taste
Watch the video
A. Prepare the ingredients
- Wash and cut okro into desired size. You can equally use a grater if the kids don’t like the chunky bits.
- Boil meat with onions, garlic and seasoning cubes until soft.
- Blend Ogbono if not ground already. Pass the ogbono through a sieve to get it powdered rather than in clumps.
- Break apart the smoked fish and remove the bones properly. Rinse well and set aside.
- Blend crayfish with pepper and ogili okpei. Pound in a mortar if you don’t have a blender.
- Wash and cut your vegetables.
B. The Cooking
- Place the pot of meat on the cooker to boil again if already removed from heat. Once boiled, add ogbono and palm oil, stir and allow to cook for about 5 minutes while stirring to avoid burning or sticking to the pot.
- Pour in the crayfish and pepper mix. Stir, cover and allow to cook while stirring intermittently until most of the foamy stuff on top of the soup evaporates or disappears.
- Add the smoked fish and chopped okro, combine well and allow to simmer for 1-2 minutes. Adjust your seasonings at this point.
- Add the vegetables, stir well and remove pot from heat to avoid over-cooking the vegetables.
- Serve with choice of eba, fufu, oatmeal, amala etc.
** You can make your soup lighter if you don’t like it thick and ‘drawy’ by adding more water just after step 2.
How do you or the kids like their okro? Chopped or grated? Very drawy and thick or light? Join the fun on Facebook and Instagram with us and leave a comment. Click here and here to like and follow @mummysyum.