Okro, Ila, Kubewa, Okwuru as it is called in Nigeria is a vegetable used in cooking soup. It is the easiest soup to cook and can be cooked on a budget. The origin of Okoro is not certain but I will stick with West Africa (Lol, do not come for me). There is a wise saying in Igbo “Okwuru anaghi eto karia onye kuru ya” literally meaning Okro plant is never too tall for the owner, now that is a saying parents will always tell their children if they are getting out of hand. Okro is either grated, cut or pounded to prepare soup, for this soup I am going to grate the Okro.
- 500 g fresh Okro (grated)
- 1 kg Snails
- 400 g Dry Fish
- 200 g Ugba (Oil bean seed)
- 1 cup Isam (periwinkles)
- 4 TBsp Pepper (blended)
- 6 TBsp Palm Oil
- 5 TBsp Crayfish (grounded)
- 2 Maggi Crayfish cubes
- Salt to taste
- 5 cups water
- Clean and wash the snails and fish. Break the fish into sizable chunks.
- With the pot on fire pour 5 cups of water and bring to boil. Add the washed snails and fish season with seasoning cube and leave to cook for 20 minutes.
- Add Palm oil and let it steam for 10 minute add ground crayfish and pepper.
- As it is cooking add the grated okro and periwinkles allow to cook for 5 minutes. Add the Nchuawu leaves stir and add salt and the remaining seasoning cube and the soup is ready. Serve with Rice,swallow,yam etc.
- Remove the snails from their shells and clean with lime to remove the slime.
- I love my Okro soup hot that is why l used 4 TBsp pepper, reduce if you cant take the heat.
- Dont over cook the okro remember it is a vegetable
- You can use meat, stockfish or any protein of your choice
- I dont like the taste of onion in soup feel free to add onion.