Nigerian Okro Soup and Stew – Feyisope for Afrolems

Okro, also known as “Okra or lady finger” is an extremely nutritious green edible pod vegetable. Okro is a low calorie vegetable and can be used for various dishes. It also has a high level of fiber and is a great vegetable for people watching their weight. Okro has a high resilience which means it draws when you cook it or pound or blend it. However, if you would like to maintain the resilience, you should not cover your pot when cooking the Okro. Hope you enjoy this amazing Recipe of Okro and Stew.

Ingredients

Okra

Spinach

Vegetable oil

Palm (Red) oil (optional)

Maggi

Crayfish

Salt

8 pieces of chicken

Smoked turkey

Meat

Curry

4 Scotch Bonnets

2 Red bell Pepper

3 tomatoes

2 Bulbs of onions

Recipe

• Cut meat into tiny pieces and put in a saucepan with chicken 
• Season with curry, and 3 cubes of Maggi and half a teaspoon of salt, slice half a bulb of onion and allow to boil for 25-30 on medium heat.
• Blend scotch bonnets with tomatoes, red bell pepper and a bulb of onion with a quarter cup of water.
• In a large saucepan put enough vegetable oil to cover the bottom of the pan and then add 2 table spoons of palm oil
• Cut the remaining onion and add to the pan, allow to fry on medium heat for 3-5 minutes
• Add the blended pepper into the oil, add 4 cubes of Maggi  a spoon of curry and salt to taste and allow to cook for 30-45 minutes.
• Cut the smoked turkey into slices and put the turkey along with the meat and chicken into the stew and allow to boil for an additional 10 minutes on low heat.
• Chop half the okro into huge chunks and grate the other half
• Chop spinach.
• Put the spinach in a saucepan and add a quarter cup of the meat-chicken stock and allow to steam for 7-10 minutes
• Add the chopped and grated okra and crayfish allow to cook on low heat for another 10 minutes
• Serve with wheat, pounded yam or amala.