DELICIOUS OKRA SOUP WITH EGUSI
It’s a Garri and Okra Soup kinda day. Satisfying gooey Okra soup made with the blessings of Egusi.
This is our favourite way to eat okra because the taste of the Egusi just takes the soup to a whole new level. And you know what? We eat with no guilt what so ever. Okra is so healthy and the soup needs no added oil, at least to us. Pair this satisfying soup with some garri, corn fufu, semolina or whatever rocks your okra soup boat. Finger-licking…
OKRA-EGUSI SOUP RECIPEPrep: 10 minsCook: 20 minsTotal: 30 minsServes: 4
Ingredients
1 and a half cups of fresh okra (finely chopped or grated)1 cup of ground egusi2 pounds (or 1 kg) of boiled meat and fish of choice with the stock2 cups of MaggiSalt to taste1 habanero pepper (optional)Half a cup ground crayfishHalf a cup chopped onionsYou want to make sure your boiled meat/fish has some stock to it. We used canda (beef skin) and beef as you can see below. We later added some smoked and fried fish. We didn’t want to add it at the beginning because when you do so it easily scatters before the cooking is over. Bring your stock to a boil.
Now mix your ground egusi with some water, put into the pot, stir and let it simmer.All that white goodness makes us wanna sing a song: “Egusi lifted okraEgusi lifted okraWhen nothing else would doEgusi lifted okra.”Don’t mind us. We get carried away sometimes.Now add in your crayfish. This gives it a rich irresistible flavour.We feel like singing another song but we don’t want to bore you too much so we'll just move over to the next step.After stirring in the crayfish let it simmer for a while then add the freshly chopped (or grated/blended) okra.Mix baby, mix! Add in chopped onions. We add it at this stage because we want the fresh flavour of onions to linger in the soup. You can add yours earlier on before the egusi if you so wish.At this point, you want to adjust the consistency of the soup. If it is too thick, add some water to lighten it up. Note that you shouldn’t add so much water from the start. It is better the soup turns out too thick than if it turns out too light.Add your fish and throw in your pepper if using. Note that you can also add ground pepper too if you so wish. Let all that egusi-okra goodness marry together for about two to five minutes. Our friend, you just made for yourself something satisfying!Enjoy!
This is our favourite way to eat okra because the taste of the Egusi just takes the soup to a whole new level. And you know what? We eat with no guilt what so ever. Okra is so healthy and the soup needs no added oil, at least to us. Pair this satisfying soup with some garri, corn fufu, semolina or whatever rocks your okra soup boat. Finger-licking…OKRA-EGUSI SOUP RECIPEPrep: 10 minsCook: 20 minsTotal: 30 minsServes: 4Ingredients
1 and a half cups of fresh okra (finely chopped or grated)1 cup of ground egusi2 pounds (or 1 kg) of boiled meat and fish of choice with the stock2 cups of MaggiSalt to taste1 habanero pepper (optional)Half a cup ground crayfishHalf a cup chopped onionsYou want to make sure your boiled meat/fish has some stock to it. We used canda (beef skin) and beef as you can see below. We later added some smoked and fried fish. We didn’t want to add it at the beginning because when you do so it easily scatters before the cooking is over. Bring your stock to a boil.
Now mix your ground egusi with some water, put into the pot, stir and let it simmer.All that white goodness makes us wanna sing a song: “Egusi lifted okraEgusi lifted okraWhen nothing else would doEgusi lifted okra.”Don’t mind us. We get carried away sometimes.Now add in your crayfish. This gives it a rich irresistible flavour.We feel like singing another song but we don’t want to bore you too much so we'll just move over to the next step.After stirring in the crayfish let it simmer for a while then add the freshly chopped (or grated/blended) okra.Mix baby, mix! Add in chopped onions. We add it at this stage because we want the fresh flavour of onions to linger in the soup. You can add yours earlier on before the egusi if you so wish.At this point, you want to adjust the consistency of the soup. If it is too thick, add some water to lighten it up. Note that you shouldn’t add so much water from the start. It is better the soup turns out too thick than if it turns out too light.Add your fish and throw in your pepper if using. Note that you can also add ground pepper too if you so wish. Let all that egusi-okra goodness marry together for about two to five minutes. Our friend, you just made for yourself something satisfying!Enjoy!
