Seafood Okro Soup

Hello all,

First of all apologies for late response to comments. I have been so very busy reason why i haven’t posted in a while. I have now responded to all comments just before embarking on this post.

Today’s recipe is Seafood okro soup. I have been down with flu for some days now and been on liquid food. Yesterday my fever broke and I craved all sort of food. I decided to make Seafood Okro soup. I had it with Amala and my stomach was truly happy 🙂

Here is my recipe for Seafood Okro peppersoup. Let’s cook:

Okro soup

INGREDIENTS

25 pieces medium sized Fresh Okro (lady fingers)

3 stock cubes (maggi)

1-2 cooking spoons Palmoil

1 tablespoon ground pepper

3-4 red or yellow Scotch bonnet (chopped or blended)

1/4 cup grounded Crayfish

Prawns (deveined)_

Few pieces Stock fish (Panla)

Hake Fish/ Mackerel fish

Crab, squids, Shrimps, mussels (cleaned)

Vegetable (Ugu, kale, spinach or any vegetable of choice)

DIRECTIONS

1)Wash the Okro and grate or blend into small cubes. If blending, be careful not to use too much water

2) In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt.

I used Hake and mackerel fish

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3) Leave to cook for 5-10 minutes then add crayfish, Crab, squids,shrimps and leave to cook for another 5 minutes.
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4) Take out the fish from the sauce.
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Don’t worry this will be introduced back into the pot. Reason is not to scatter the tender fish.
5) Now add the grated or blended okro and Ugu leaves

IMG_3925Do not cover pot after okro has been introduced into the pot. If you do then okro won’t keep it’s resilience.

10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.

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The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.

I added some more chopped scotch bonnet as i wanted it peppery.

Okro soup

10) That’s Seafood Okro Soup done.

Seafood Okro soup

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid of choice.

Okro soup

Bon appetit.

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See you in my next post.

Love,

K

“The best preparation for tomorrow is doing your best today.”

 

Igbagba Ofofo (Okro Peppersoup)

Urhobo wadoo!

I had to hail  because this yummy  okro pepper soup recipe is from Urhobo people of Nigeria. Let’s give it to them some badass delicacies came from that place. Igba ofofo is one of them. Delicious, simple, spicy and healthy.

This soup is basically combination of pepper soup and okro and it makes no use of Oil. It is flavourful and spicy. You can eat igbagba ofofo on it’s own or with any swallow but it’s traditionally eat with starch and ripe plantain (Eguoo) or Plantain and yellow garri (Eguoo eba). Below is how I cook Okro pepper soup. Cook with me guys:

Okro peppersoup

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

25 pieces Okra (ladyfingers)

1 tablespoon Pepper soup spice

2 Stock cubes

Assorted meat (shaki, ponmo,  beef, etc)

Smoked fish

Smoked Prawn

Fresh Prawn

Fresh fish (Optional)

Stock fish (Panla)

Ugu leaves

1 tablespoon Cayenne Pepper

1 scotch bonnet (rodo) (chopped)

Scent leaves or Basil (Efirin)

Salt

DIRECTION

1) Wash the Okro and grate or blend into small cubes.
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I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender . Then hancut a small portion for aesthetic purpose.IMG_3977 After blending.. IMG_3996 2) Boil the beef , when soft add in the boiled assorted meat, smoked fish, stock fish and smoked fish. Cover and leave to cook for 5 minutes for the flavours to combine.

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Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro peppersoup.

3) Add the pepper soup spice

okro peppersoup

4) Followed by the Cayenne pepper and grounded crayfish and leave to cook for 5 minutes.
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5) Add the grated or blended okro
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6) Followed immediately by Ugu and scent leaves
IMG_0416 Do not cover pot after okro has been introduced into the pot

7) Stir, taste for salt and seasoning, adjust accordingly, add the chopped scotch bonnet and simmer for 3 minutes.

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Don’t overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat.

okro peppersoup

10) That’s Igbagba ofofo (Okro peppersoup) ready.

Okro peppersoup

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Like I mentioned earlier it’s traditionally eaten with Eguoo or Egoo Eba.

igbagba ofofo

Bon appetit

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“One cannot think well, love well, sleep well, if one has not dined well” -Virginia woolf

Ila elegusi asepo (Okro egusi soup)

I sometimes cook okro with egusi and most people do that too but not to ila asepo so I decided to turn ila asepo up a notch. I introduced egusi into it and I loved it. It tasted so yummy.This soup is so delicious that i almost finished the soup at one sitting. I also made the ewedu version HERE for my hubs who doesn’t eat okro. Find below K’s Cuisine Ila egusi asepo. Let’s get cooking..

DIRECTION

1) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside.

2) Wash the Okro and grate, cut or blend into small cubes. If blending, be careful to blend with minimal water.

I usually blend some and cut some

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3) Boil the beef with maggi cube and salt.

Tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.

4) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish, palm oil, prawns and crayfish. Cover and leave to cook for 2 minutes.

 Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.
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 5) Add Palmoil, pepper,ogiri and locust beans and leave to boil for 3-5 minutes
ila egusi asepo
 6) Mix egusi with blended onions to form a thick paste and roll into small balls. Drop the egusi balls in the soup.

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7) Cover and leave to cook for 10-15mins.

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8) Add in the grated or blended okro.

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Do not cover pot after okro has been introduced into the pot and be careful not to overcook the Okro.

9) Taste for salt and seasoning, adjust accordingly, add spinach, reduce the heat and let simmer for 5 minutes.

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10) That’s  Ila egusi alasepo done. It was so yummy and this will be a regular for me now.

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Enjoy with pounded yam, Eba, Amala, Semo or any other solid.

Otong Soup

Otong soup is Efik version of Okro soup. It is characterised by two main ingredients Okro and Ugwu. Otong soup is nutritious and it is high in iron content. To the Yorubas this is called Ila asepo (with variation). I don’t get tired of okro soup be it Ila asepo, otong soup, Ogbono Okro or plain okro. I just love the way it helps slide swallow all the way down to it’s destination not to mention it’s high nutrient value. You see, okra is good in normalising blood sugar and cholesterol, it contains folic acid, a good laxative, prevents constipation.. I have not even finished with the benefits of Okro not to talk of starting on the other key ingredient Ugwu! i’l not bore you with that now but rather save it for another time but believe me people, Otong soup is good for you..so let’s get cooking:

INGREDIENTS

25 pieces medium sized Fresh Okro (lady fingers)

3 Bouillion cubes (maggi)

Salt

1-2 cooking spoons Palmoil

3-4 red or yellow Scotch bonnet (ata rodo)

1 handful Dry Shawa fish

1/2 cup grounded Crayfish

1/2 cup Prawns Snail (optional)

Few pieces Stock fish (Panla)- optional

1 medium size dry smoked catfish

Beef and assorted meat (shaki, ponmo, etc)

Ugu (Kale is a good substitute)

Uziza (Optional)

DIRECTION

1) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish. IMG_97402) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside. 3) Blend scotch bonnet IMG_1706

4) Wash the Okro and grate or blend into small cubes. If blending, be careful to blend with minimal water.
IMG_1643

I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender IMG_3977 After blending.. IMG_3996 5) Boil the beef with 1 maggi cube and salt.

K’s Cuisine recommendation: Do not add water to the beef. Beef brings out water when boiling. Just steam on low heat and watch the meat bring out water. IMG_1268 6) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish and snail. Cover and leave to cook for 2 minutes for the flavours to combine.

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.

IMG_01157) Add the blended pepper and palmoil
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8) Add crayfish and leave to cook for 5 minutes.
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9) Add the grated or blended okro and Ugwu leaves
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 Do not cover pot after okro has been introduced into the pot

10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.

Don’t overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat. otong soup 10) That’s Otong Soup done. ila asepo (okro soup)Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Otong soup A Plate full of nutrients and goodness.. Otong Soup I had it with Pounded yam on this occasion Otong Soup Bon appetit Don’t forget to like my facebook page at www.facebook.com/kscuisine ” One cannot think well, love well, sleep well, if one has not dined well” -Virginia woolf

Ila asepo (Okro soup)

Ila asepo (okro soup) is a one pot okro soup. Okro is usually served with a separate stew but when all the ingredients of stew go into the okro in one pot, it is then called Ila asepo. Asepo means cooked together in Yoruba which explain how the name Ila asepo came about.

When it comes to Ila asepo, it is popular among the Yorubas but Ondo people have it on lockdown! Ondo people are known for their love of one pot soup especially Ila asepo.

This method of cooking Ila asepo was passed down to my sister by her Ondo mother in law. My sister is married to Ondo man who is a very sure guy- my brother in law rocks 🙂 . My sister in turn taught me this method which is very similar to how I used to cook it but right up till years ago when she mentioned one ingredient, I had never heard of that ingredient before. Apparently, the ingredient called Ila fa is very common in Ondo’s Ila asepo cooking. She also taught me to blend the Okro end with the ogiri but I was never able to achieve that with my blender and I gave up on that a long time ago.

So with all thanks to my sister and her mother in law and with a little twist of my own, I give to you my recipe:

Preparation time: 15 minutes

Cooking time: 15 minutes

INGREDIENTS

25 pieces medium sized Fresh Okro (lady fingers)

2 tablespoons locust beans (Iru)

2 tablespoons Ogiri

3 Bouillion cubes (maggi)

Salt

1-2 cooking spoons Palmoil

3-4 Scotch bonnet (ata rodo)

1 handful Dry Shawa fish

1/2 cup grounded Crayfish

1/2 cup Prawns

Ila Fa (Optional)

Few pieces Stock fish (Panla)- optional

1 medium size dry smoked catfish

Beef and assorted meat (shaki, ponmo, etc)

Vegetable such as Kale, Spinach, ugu, etc (Optional)

DIRECTION

1) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.

 

2) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside.

 

3) Blend half of the locust beans, Ogiri and scotch bonnet.

Note: I blend half of the locust beans as I like seeing the other half visibly in my okro. If you’d prefer for the locust beans not to be visible in your okro soup, blend all the locust beans with the pepper and ogiri.
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4) Wash the Okro and grate or blend into small cubes. If blending, be careful to blend with minimal water.
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5) Boil the beef with 1 maggi cube and salt.

 

K’s Cuisine recommendation: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.

 

6) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish, palm oil, prawns and crayfish. Cover and leave to cook for 2 minutes.

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.
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 7) Add Palmoil and the pepper/ogiri/locust beans mixture and leave to boil for 3-5 minutes

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8) Add the grated or blended okro, the remaining half of locust beans, Ila fa and the  vegetable.

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Do not cover pot after okro has been introduced into the pot and be careful not to overcook the Okro.

9) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 5 minutes.

10) That’s Ila asepo done.

ila asepo (okro soup)

Enjoy with pounded yam, Eba, Amala, Semo or any other solid.

Okro soup

Ila asepo with poundo yam
Ila asepo with poundo yam

Ila asepo and pounded yam

okro soup

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