Ingredients
• 1 pound of fresh okra (chopped or grated)
• 1/2 pound of assorted meats (beef, goat meat, or chicken)
• 1/2 pound of seafood (optional: shrimp, crab, or dried fish)
• 1 cup palm oil
• 1 medium onion (chopped)
• 2 fresh tomatoes (optional, blended or chopped)
• 2 tablespoons ground crayfish
• 2 cups stock or water
• 2-3 fresh Scotch bonnet peppers (blended or chopped)
• 1 teaspoon ground ogbono (optional, for thickening)
• 2 tablespoons locust beans (iru) (optional)
• Salt and seasoning cubes to taste
• Vegetables (optional: spinach or ugu leaves, chopped)
Instructions
1. Prepare the Proteins
• Wash and season your assorted meats with salt, seasoning cubes, and onions.
• Add water and cook until tender. Set aside the stock.
• If using seafood, clean and set it aside to add later.
2. Prepare the Okra
• Wash the okra thoroughly, then chop or grate it into small pieces.
• You can blend it slightly for a smoother texture if desired.
3. Cook the Base
• Heat palm oil in a large pot over medium heat.
• Add chopped onions and sauté until fragrant.
• Stir in the blended peppers, tomatoes (if using), and locust beans. Cook for 5-7 minutes.
4. Combine Ingredients
• Add the cooked meats and stock to the pot. Stir well.
• Add ground crayfish and seasoning cubes. Let it simmer for 5 minutes.
5. Add Okra and Seafood
• Stir in the grated okra and let it cook for 3-5 minutes. Avoid overcooking to retain the okra’s texture.
• Add seafood and let it simmer for another 3-4 minutes.
6. Final Touches
• Stir in chopped vegetables, if using, and adjust seasoning.
• Allow the soup to simmer for 2 minutes, then turn off the heat.
7. Serve and Enjoy
• Serve hot with your favorite swallow (fufu, eba, or pounded yam) or rice.