There’s another Okro post here, and while I enjoy that one from time to time, I’m in looooooove with this version. I also like okro and stew (but that’s not what this post is about is it?).
This version of okro soup is spicier and earthier because of the uziza leaves. It’s also much thicker, richer (due to the mushrooms), and retains a bit of the crunchiness of the okro. This is HACE’s favourite soup, although I started restricting his consumption of okro, after reading this I really can’t afford to take any chances, can I?
I’ve converted many a mushroom hater with this recipe. After eating this, it’s really hard to go back to okro soup without mushrooms.
This serves 6
- 400g of Okro/Okra/Lady Fingers, sliced
- 1kg of fish, I like Hake or Tilapia for this
- 400g of pomo/kanda/cow skin, chopped and cooked
- 2 dried fish (the kind that are used for spice)
- 1/2 cup of crayfish, ground
- 6 atarodo/habanero, sliced
- 1 large red onion, sliced
- 1 1/2 cups of button mushrooms, sliced
- 200g of uziza leaves, sliced
- 1/4 cup of palm oil
- 1/2 tablespoon of uziza seeds (ashanti pepper), ground
- 1 tablespoon of salt, divided
- 2 stock cubes
- Put the fish in a pot. Add the atarodo to the fish. Pour in 3 cups of water. Add 1/2 tablespoon of salt and 1 stock cube. Set the pot over medium high heat, and cook for 7 minutes.
- Grind the dry fish into a fine powder.
- Remove the fish from the stock, then add the palm oil, ground uziza seeds, ground crayfish and the dry fish powder. stir, and cook for 5 minutes.
- Add the uziza leaves, cook for 2 minutes, then add the okro, onions, mushrooms, pomo, and the remaining stock cube. Stir, taste, and add the remaining salt, if necessary.
- Simmer for 2 minutes, and serve.
Enjoy, and have a wonderful weekend!