Good evening guys! So sorry that I've been kinda MIA but.... some days are like that. I saw this very interesting comment on Bella Naija. It was on the post about the winner of the Onga cooking competition. So this lady, a student of Unilag won the competition. The prize; a brand new car. The winning meal; eba and okra soup.
Can you imagine that? Eba and okra soup won someone a brand new car. Wow! Ok this is intriguing particularly because okra is probably the easiest Nigerian soup to make.
Anyhoo, in truth there are exciting new ways to spice up basic meals and a commenter Miss Socially Awkward shared her okra soup recipe with everyone and I'm glad to share this with you. I'm going to try it out this week. See her comment below.
In my quest to sex-up my own pot of okra, I’ve devised a seafood version (watch out, Yellow Chilli) where I roughly chop up my okra; heat up a bit of red oil;, blend red bell peppers (i.e. tatashe) with ata rodo, a little iru and one onion; add the blended ingredients to the oil and let it boil down until the liquid reduces; toss in the chopped okra for a couple of minutes and then add stock in minimal quantities so that the okra “draws” well; add the seafood as the final ingredients at the very end of the process. Don’t like overcooked veg or watery okra so different techniques for different purposes.
My stock is made well in advance with stock fish, dried fish and (blended) dried prawns boiled together until the stockfish and dried fish are softened and edible. Feel free to include red meat or cowleg or whatever’s your preference of animal parts, into the stock.