This is another great okro (okra) recipe. The soup has it origin from southern Nigeria but it’s definitely a must try for all.
Various ethnic groups in Nigeria have different names for their variations. Each variation comes with its subtle changes. For example, the Yorubas know it asIla asepo.
- 2 cups chopped ugu leaves (substitute spinach)
- 2 cups finely chopped okra
- 2 cubes maggi
- Salt to taste
- ¼ cup palm oil
- ¼ cup uziza leaves (optional)
- Blended crayfish (1/4 cup)
- 1 Teaspoon dried pepper
- Meat and seafood of choice (pre-cooked )
- In a medium pot, add in 3 cups of water. Set the water on medium heat
- In a mortar, pound half of the chopped okra (you can also use the blitz function on a blender)
- Once the water starts to boil, add in the crayfish, maggi, meat , pepper and salt. Simmer for 10 minutes
- Add in the okra (pounded and chopped), stir. Add in the ugu (spinach) , uziza and palm oil. Simmer for another 5-7 minutes (be sure not to overcook the vegetabes)