Stockfish Okro soup is one of the most popular draw soups, enjoyed in almost every part of Nigeria.
Okro is also globally known as lady fingers and is rich in Protein.
- 500g fresh okro (sliced and pounded
- 1.5 Kg meat (beef or assorted meat)
- 1 medium stockfish (cut into small sizes and must have been soaked overnight in salt and hot water to soften it or cooked in a pressurized cooker until it is soft),
- 1 medium size dry fish (thoroughly washed)
- 2 cooking ground crayfish
- 6 fresh peppers(chilies)
- 2 medium onions
- A handful of already grounded ogbono seeds (Bush mango or Irvingia gabonensis)
- 2 maggi/knor cubes
- 3 cooking spoonful palm oil
- Salt to taste.
Wash the meat and place in a large pot. Add 1 onion chopped, 2 pepper chopped, salt
and 2 maggi/knor cubes. Cook until tender. Wash and boil stockfish until tender.
Wash the dry fish with salt and soak in boiling water for 5 minutes to kill any insect and loosen any sand.
Rinse thorough with lots of cold water.
Add the stockfish, dry fish to the meat and cook for 10 more minutes, add some water if necessary. Add the ogbono, crayfish, palm-oil and 2 maggi/knor cubes, salt and remaining pepper, stir and cook for 10 minutes.
Add the sliced okro, and cook for 3-5 minutes(Note: once the okra is added remove the lid from the pot. Covering the pot will reduce the thickness of the okra).
Mix in properly. Allow to simmer for 3 minutes,
Remove from heat and serve hot with fufu, eko, garri, or eba.
Many Nigerian families use pumpkin leaves (Ugwu) as well with or without the Ogbono seeds.