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Vegetable added is choice collard greens or bitterleaf and spinach. Stewing beef (8 oz) and smoked fish bits cooked in meat stock and palm oil, seasoned with ground dry crayfish and oma's pepper soup seasoning, thickened with ground egusi. Soup sold per servingĪdd 3 oz mixed shellfish (scallops, shrimps, clams) Stewing beef (8 oz) and smoked fish bits cooked in palm oil, seasoned with ground dry crayfish and oma's Pepper Soup Seasoning, thickened with collard greens, kale and spinach. Substitute stewing beef with 8 oz Goat meat (chevon) Stewing beef (8 0z) or chicken (12 oz) and smoked fish bits cooked in meat stock and palm oil, seasoned with ground dry crayfish and oma's Pepper Soup Seasoning, thickened with bitter leaf and cocoyam (taro). Substitute stewing beef with 8 oz smoked deer meat (venison) Substitute stewing beef with 8 oz goat meat (chevon) Stewing beef (8 oz) and smoked fish cooked in meat stock and palm oil, seasoned with ground dry crayfish and oma's Pepper Soup Seasoning, thickened with ground ogbono. All food measurements indicated here are at the closest more or less approximate.ġ) Soups Salads and Sides Menu 2) Appetizers and Snacks Menu 3) Stews and Rice Menu 4) Soups and Fufu Menu 5) African Dishes We also deliver food orders in 48 Qt Cooler (100 -150 servings). 25 servings is approximately 10 lbs in Bean-stew measure (see 25 servings carry-out pan). Foods are sold per serving (see serving spoon), per weight or per piece as indicated.
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For the Vegetarian and Vegan, there is the Tomato Stew with Okra, and all the variety of fufu. There are choice variations of all the soups containing meat and seafood. Menu are Ogbono Soup, Bitter leaf Soup, Edikang ikong, Egusi Soup, Tomato Stew, Okra Soup, Kenke, Agidi (Banku), Oatmeal and Rice Fufu, Oatmeal Gari, Rice Fufu. based in Las Vegas Nevada manufactures all the seasonings that we use in our African cuisine. Indeed we make our own cooking stock fresh out of soup bones, stewing chicken, fish heads and/or vegetables. Be assured that our dishes contain all natural ingredients: no artificial laboratory-generated flavors of meat, chicken, fish or crayfish no MSG, coloring chemicals or preservatives. Other ingredients such as flours are procured dry. We use fresh cuts of meat and sea food, except where the recipe dictates otherwise, such as: when we may use smoked fish, crayfish or venison. Īll our dishes are made from scratch with fresh vegetables and fruits from the local markets. Mix and allow to cook for 2 minutes then you can turn off the heat and serve with fufu or swallow of choice.ĭo enjoy and don’t forget to share with family and friends.Website to: © 2008-201 7 African, All rights reserved.
![fufu and okra soup fufu and okra soup](https://i.ytimg.com/vi/GIbD9hc4Jt4/maxresdefault.jpg)
When the time is up, wash and add the Ugu leaves to the pot. When it is very well boiled, add the okro to the pot and mix.Īdd the seasoning cubes, salt to taste and the grounded crayfish. Allow to boil very well so the palm oil will mix well. Now add palm oil to the pot, add a little water and the grounded pepper, locust beans. When the meat is cooked, add the washed assorted fish to it and mix. Also add locust beans and pound them together. Add salt and water to the Ugu leaves mix and set aside. When you are done with the okra/okro, nicely chop the Ugu leaves. Cut the okra into very small pieces and set aside. Now wash the okra and throw out the water. Now wash and pieces the assorted fish to suitable sizes. Add water to the level of the meat and set on heat to cook till soft. While you wait for the fish, wash the pieces of meat well and pot in a suitable pot.Īdd a seasoning cube and salt to taste. Now turn the hot water in it and allow to rest for 10-15 minutes. Put the washed stock fish in a bowl and add the dry fish to it. The first thing to do is to put water in a pot and set on heat while you wash the stock fish very well. You can also watch the video below on the soup recipe.
#FUFU AND OKRA SOUP HOW TO#
You can also check : How To Cook Okra/Okro Soup (Fresh Okra mixed with Ewedu Leaves) One important thing to note while cooking Okra/Okro soup is after adding the chopped okro to the pot, the pot shouldn’t be covered because closing the soup will make it lose its resilience (stops it from drawing). Our recipe for today was served with Pupuru.
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I also used Ugu leaves but in small quantity as much is not needed in the soup. The quantity of okra/okro to use depends on the number of people you will be preparing the soup for. Our main ingredients today are the okra/orko itself, some locust beans, goat meat, etc. Okra soup is one of the most popular draw soup recipes in Nigeria and it can be served with every fufu or swallow recipe there is. Today, I will be showing you how to cook Okra or Okro soup.