Recipe: Yummy Ugu and okro soup

Ugu and okro soup. Ugu and okro soup Peace Nicholas Abuja. Ingredients. one Okro Ugu Stock fish Kpomo Beef Crayfish Opeyi Pepper Palm oil Steps. Cook beef, kpomo, stock fish together, add salt and seasoning cover and allow to boil.

So my go to vegetable in this case is my ever so trustworthy friend KALE. Check out More pepper soup recipes. COOKING STEPS FOR OGBONO SOUP WITH OKRO AND UGU/UZIZA VEGETABLE. You can have Ugu and okro soup using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Ugu and okro soup

1. You need of Okro.
2. You need of Ugu.
3. You need of Stock fish.
4. It's of Kpomo.
5. You need of Beef.
6. You need of Crayfish.
7. Prepare of Opeyi.
8. It's of Pepper.
9. It's of Palm oil.

Boil the meat with salt, seasoning and onion. While meat boils. chop the okro to your preferred sizes, chop the uziza vegetable, blend or pound the ogbono until smooth and powdery, blend the crayfish too and set aside. Otong soup has two key vegetables characteristic, Ikong Ubong (Ugu) and Okra. With the high fiber content in Okra this soup is really quite friendly with the digestive system.

Ugu and okro soup step by step

1. Cook beef, kpomo, stock fish together, add salt and seasoning cover and allow to boil.
2. Chop your vegetable leaf (ugu) and okro set aside.
3. Blend crayfish and opeyi together.
4. Add palm oil in the cooked meats all more water and u want it, allow to boil then add blended crayfish, pepper and opeyi allow to boil then add okro add seasoning cover to cook lastly add ugu leaf, cook for 1 minutes then serve.

So you are onto some nutrition packed soup because ugu has high iron content. As with many vegetables short cooking time helps to retain the nutrients better. Ingredients for the okro soup: Goatmeat; Fresh fish (scumbia) Crayfish; Stockfish; Dried fish (mangala) Cut Okra; Well cut Pumpkin leaf (Ugu) Cut Uziza leaf (Palm oil, Ground fresh pepper and Onion) Seasoning cubes and salt to taste Okro soup, Okra soup, Lady's finger or gumbo, this soup by any name will taste mouthwateringly delicious. It is mucilaginous (slimy in a good way), cheap and is cooked across the length and breadth of Nigeria, from the north where dried okro is used, to the south where it is used fresh. Quickly add the okro first and immediately followed by the ugu.