Okro soup with ponmo and fish served with hot poundo yam

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


  1. Heat the palm oil in a pot over medium-high heat.
  2. Add the diced onions and sauté until they become translucent.
  3. Add the diced tomatoes and scotch bonnet peppers to the pot and cook until the tomatoes break down and become soft.
  4. Add the sliced okra to the pot and stir well. Cook for about 5 minutes, or until the okra becomes soft and slimy.
  5. Add the chopped ponmo to the pot and stir well. Cook for another 5 minutes.
  6. Add the fish to the pot and stir well. Cook for an additional 10-15 minutes, or until the fish is fully cooked.
  7. Add the ground crayfish to the pot and stir well. Add salt and pepper to taste.
  8. 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


  1. Bring the water to a boil in a pot.
  2. Add the yam flour to the pot and stir well.
  3. Use a wooden spoon to mix the yam flour and water together until it forms a smooth dough.
  4. Remove the pot from the heat and cover it with a lid. Let the dough sit for about 5 minutes.
  5. Use a fork or a wooden spoon to break the dough into small pieces.
  6. Use your hands to roll the dough into balls.
  7. Serve the hot poundo yam with the okro soup.
Rating: 1.00/5. From 1 vote.
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One comment

  1. blessingduru said on October 16, 2023 Reply


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