Okro soup is a popular Nigerian soup that is typically made with okra, a type of green vegetable, and other ingredients such as meat, fish, and spices. Ponmo, or cow skin, is a common addition to the soup, as it adds a chewy texture and unique flavor. Fish is also a popular addition to the soup, as it adds protein and additional flavor.
To make okro soup with ponmo and fish, you will need:
- 1 pound of okra, sliced
- 1 pound of ponmo, cut into small pieces
- 1 pound of fish, cut into small pieces
- 1 onion, diced
- 3 tomatoes, diced
- 3 tablespoons of palm oil
- 2 tablespoons of ground crayfish
- 2 scotch bonnet peppers, diced
- Salt and pepper to taste
Instructions:
- Heat the palm oil in a pot over medium-high heat.
- Add the diced onions and sauté until they become translucent.
- Add the diced tomatoes and scotch bonnet peppers to the pot and cook until the tomatoes break down and become soft.
- Add the sliced okra to the pot and stir well. Cook for about 5 minutes, or until the okra becomes soft and slimy.
- Add the chopped ponmo to the pot and stir well. Cook for another 5 minutes.
- Add the fish to the pot and stir well. Cook for an additional 10-15 minutes, or until the fish is fully cooked.
- Add the ground crayfish to the pot and stir well. Add salt and pepper to taste.
- Serve the okro soup with hot poundo yam.
To make the poundo yam, you will need:
- 2 cups of yam flour
- 2 cups of water
Instructions:
- Bring the water to a boil in a pot.
- Add the yam flour to the pot and stir well.
- Use a wooden spoon to mix the yam flour and water together until it forms a smooth dough.
- Remove the pot from the heat and cover it with a lid. Let the dough sit for about 5 minutes.
- Use a fork or a wooden spoon to break the dough into small pieces.
- Use your hands to roll the dough into balls.
- Serve the hot poundo yam with the okro soup.
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